To be a visual presence in Orangery Champagne and Oyster restaurant, in the absence of the Restaurant Manager.
To run the shift and allocate daily roles to team members in the absence of the Restaurant Manager.
Represent the restaurant in any meeting, in the absence of the Restaurant Manager.
To ensure that all opening service and closing procedures are carried out during the shift and all company documentation is completed.
To maintain the cleanliness of all areas to the detailed standards
To maintain operational stock levels and order as required
Communicate correctly and professionally with all colleagues.
Always remain guest focused and ensure the rest of the team do so.
To be precise with taking and executing orders from guests.
To handle any issue/complaints appropriately and inform the Restaurant Manager of the issue and any action taken.
Take all opportunities to up-sell and create sales daily with all staff on duty.
Be aware of the daily and upcoming business for the department and the resort as a whole.
To be accountable for all monies and financial payments while on shift.
To hold pre-shift meetings before every shift in the absence of the Assistant Manager or Restaurant Manager, as per specification.
To be familiar with the menu, breakfast, evening, wine list & bar menu.

Supervisor - Orangery

Job Description