Front of House Supervisor - Evenings & Weekend

at  Thomas Franks Ltd

CONTRACT: PERMANENTSALARY: £29,250

A well appointed rehabilitation centre in Llandudno, Wales. Catering for an average of 90 customers daily. We offer breakfast , lunch and night service at this location. There is some ad hoc hospitality catered for. This is a 52-week contract which operates 24/7, 7 days a week. So working pattern will be 5 days over 7. Typical working week Sunday - Thursday 11.30-7.30pm (Friday & Sat off). Additional benefit to this location is free on-site parking.
We are looking for a Front of House Supervisor| Team Leader to join our team at one of our prestigious operations in Conwy County Borough.
You will ideally have previous experience of working within a fast-paced catering environment as a catering assistant or supervisor, you will be looking to take your career to the next level and progress into a managerial role.
You will enjoy what you do, working with a great team, for a company fanatical about food serving wonderful customers.

KEY PERSONAL SKILLS AND ATTRIBUTES:

• Team working abilities, Listening skills, the ability to work on own initiative, impeccable personal presentation, hygiene and behaviour to others, Food hygiene certificate preferred.
• The ability to be adaptable and be flexible as necessary. Reliable, Honest and able to demonstrate an open attentive approach to customer service.
• Willingness to learn new skills and take some responsibility.
• Ability to manage some moderately heavy lifting, carrying, and pushing.

KNOWLEDGE / COMPETENCIES:

• Hold a level 2 food Hygiene qualification.
• Ability to demonstrate reasonable / good understanding and use of verbal English.
• Ability to demonstrate reasonable / good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is preferred.

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.
All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.

• Ensure all FOH staff are attending for work at the correct time and wearing clean appropriate uniform at the commencement of their shift.
• Ensure all Service staff are working to the required standards.
• Complete the service rota and re-allocate duties if required according to business requirements.
• Ensure cleaning and Health & Safety Records are completed daily.
• Delegate jobs to staff and ensure they are carried out.
• After each shift, handover to a member of the Duty team
• Ensure the food served is to Thomas Franks standards.
• Prepare all service areas for the days business relating to that meal service.
• Prepare, set-up, serve, clear, clean and store away any food, beverage or equipment required for special functions.
• If required, prepare basic food for sale/service, following good hygiene and safety practices and to the standard specified.
• Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery.
• Keep the kitchen informed of any food running out and pre-empt any delays in customer waiting.
• Operate cleaning equipment Properly.
• Complete all / any necessary cleaning/hygiene duties.
• Serve customers, visitors and guest in line with company and client service standards and expectations.
• Clean, fill, beverage machines and ensure all vending equipment is working correctly.
• Empty, remove and store rubbish / recycle rubbish in the correct place.
• With the agreement of the Catering manager to assist were posable any additional hours during and out of term time to assist with lettings, functions and school events.
• Insure your staff know all special dietary requirements for pupils and staff on a daily basis.
• If required Assist the catering Manager in the organisation of functions and events.
• Attend daily menu briefing and communicate this information to the front of house team.