Are you a confident, proactive individual who thrives in a leadership role while remaining hands-on in daily operations?
Do you have a passion for hospitality, a meticulous eye for detail, and a flair for creating unforgettable guest experiences?
At Ragdale Hall Spa, we’re looking for a dedicated Senior Food & Beverages Supervisor to take a leading role in the smooth running of our Dining Room and associated food and drink services. This is a fantastic opportunity to join a passionate team in a five-star environment, where excellence is not just expected - it’s celebrated.
As a Senior Supervisor, you’ll be a visible and active presence on the floor, setting the tone for exceptional service and supporting your team by leading by example. You’ll play a key role in training, development, and performance management, ensuring every guest enjoys a seamless, high-quality experience.

Main Duties: (Full Training Provided)

• Lead by example in all areas of food and drink preparation and service, maintaining the highest standards of operation.
• Support and develop the senior team, creating a strong network of leadership and guidance.
• Take ownership of team training and development, including structured feedback, coaching, and appraisals.
• Oversee trial shifts, assess performance, and ensure suitability for roles.
• Monitor market trends and implement innovative ideas to enhance service.
• Maintain full knowledge of menus, allergens, EPOS systems, day guest packages, and special requests.
• Conduct daily handovers and communicate effectively with senior management.
• Manage staff absence records, conduct Back to Work Interviews, and arrange cover to minimise shortages.
• Promote upselling and team engagement in sales incentives.
• Order and manage stock efficiently in line with company policy.
• Handle guest enquiries and complaints professionally, resolving issues promptly and positively.
• Ensure all Health & Safety, hygiene, and diligence training is completed and recorded accurately.
• Conduct regular safety checks, report hazards, and follow correct procedures for cleanliness and recycling.
• Lead the department in the absence of the Dining Room Manager or Assistant Managers.
• Use iPads and EPOS systems to manage sensitive information and departmental records.
• Host regular team meetings and reviews, fostering a culture of growth and accountability.

QUALIFICATIONS & SKILLS REQUIRED:

• Proven experience in supervising a team within a hospitality setting, with a hands-on leadership style.
• Strong knowledge of food and beverage operations, including menus, allergens, and service standards.
• Excellent communication and interpersonal skills, with a proactive and solution-focused mindset.
• Ability to coach and inspire others, recognising faults and providing corrective feedback.
• Calm and composed under pressure, with a meticulous attention to detail.
• Confident in using technology, including EPOS systems and digital training records.
• A genuine enthusiasm for delivering exceptional guest service and creating memorable experiences.

• Lead by example in all areas of food and drink preparation and service, maintaining the highest standards of operation.
• Support and develop the senior team, creating a strong network of leadership and guidance.
• Take ownership of team training and development, including structured feedback, coaching, and appraisals.
• Oversee trial shifts, assess performance, and ensure suitability for roles.
• Monitor market trends and implement innovative ideas to enhance service.
• Maintain full knowledge of menus, allergens, EPOS systems, day guest packages, and special requests.
• Conduct daily handovers and communicate effectively with senior management.
• Manage staff absence records, conduct Back to Work Interviews, and arrange cover to minimise shortages.
• Promote upselling and team engagement in sales incentives.
• Order and manage stock efficiently in line with company policy.
• Handle guest enquiries and complaints professionally, resolving issues promptly and positively.
• Ensure all Health & Safety, hygiene, and diligence training is completed and recorded accurately.
• Conduct regular safety checks, report hazards, and follow correct procedures for cleanliness and recycling.
• Lead the department in the absence of the Dining Room Manager or Assistant Managers.
• Use iPads and EPOS systems to manage sensitive information and departmental records.
• Host regular team meetings and reviews, fostering a culture of growth and accountability