Restaurant Supervisor

£24,703.40 (Actual Salary £12,874.53)

This is a permanent, part-time vacancy that will close in 11 days.

HSDC is seeking a reliable, organised, and customer-focused Restaurant Supervisor to support the day-to-day running of our training restaurant and commercial catering facilities. Working closely with the Restaurant Manager, Head of Faculty, Lecturers, and Chefs, this role involves overseeing restaurant operations, coordinating bookings and events, maintaining high standards of customer service, and supporting students to develop their practical skills in a professional hospitality environment. The successful candidate will also contribute to promoting the restaurant, developing new business opportunities, and maximising income, while ensuring health and safety, stock control, and service standards are consistently maintained.

This role is 15 hours per week for 38 weeks TTO.

Responsibilities

You will be responsible for:

• Supporting the Restaurant Manager with the day-to-day running of the training restaurant and undertaking operational duties in their absence.
• Overseeing daily restaurant operations, ensuring service areas are prepared, clean, tidy, and ready for service.
• Working closely with front-of-house lecturers, chefs, and students to coordinate bookings, events, and daily service requirements.
• Supporting students to develop their practical hospitality skills and ensuring standard operating procedures and service standards are maintained.
• Maintaining high standards of health, safety, hygiene, and food safety for customers, staff, students, and visitors.
• Managing customer bookings, enquiries, complaints, and payments, including cash handling, banking, and daily financial procedures.
• Supporting the promotion and marketing of the restaurant and other commercial catering facilities to attract customers, increase bookings, and maximise income.
• Coordinating functions and events, including preparing menus, managing booking forms and invoices, and liaising with relevant teams.
• Supporting stock control, including checking deliveries, maintaining appropriate storage and stock rotation, and participating in stocktakes and audits.
• Ensuring daily opening and closing procedures are completed, areas are secured, and any equipment faults are reported.
• Maintaining accurate records and completing required food safety documentation, including Safer Food, Better Business (SFBB) forms.
• Working flexibly to meet the needs of the College timetable, restaurant service, and events, including occasional out-of-hours work.