Front of house Supervisor

POSITION DESCRIPTION: The Site Supervisor will supervise and co-ordinate the day-to-day operation, maintaining high standards of food and service, in line with Client and Aramark requirements. SCOPE OF ROLE: Reporting directly to the Chef Manager, the role holder will supervise & manage the teams based in each unit. They will be responsible for ensuring a high standard of service is delivered to our Clients. TECHNICAL KNOWLEDGE AND KEY ATTRIBUTES: A passion for service and quality Good people management skills Flexibility and ability to work on own initiative Experience of cash handling, banking and stock management Professionalism and the ability to communicate appropriately at all levels of the business Hands-on operator with the ability to lead by example through operational excellence Understanding of profit and loss account management, budget managements Experience in a unionized environment Ability to suggest and implement improvements and positive changes      Previous experience in a similar food service environment      Previous experience in Managing a Catering Team      Commercial acumen, Strong organisational and problem solving abilities      Experience in the relevant line of business environment KEY RESPONSIBILITIES:        Ensure that all new staff, permanent or part time receive a letter of appointment and Conditions of Employment      Identify the training needs of staff and carry out the relevant training in new procedures, methods of working or use of new equipment and cleaning products      Maintain standards of discipline and liaise with your General Manager on any disciplinary or grievance matters      Regularly review performance with each member of the team      Ensure that training records are maintained      Implement any new company policy decisions and train staff accordingly      Ensure that all staff strictly adhere to the Unit Dress Code      Assist & carry out monthly stock takes     Check that all supplies are a specified quality and not breaching purchasing policy as outlined by Purchasing     Monitor portion numbers, control food wastage on site and take appropriate action as required     Maintain a financial information system as required by Aramark and client     Assist the GM with all cash related to the site and take full responsibility for all cash relating to the site in the GM's absence.     Monitor the monthly trading account with the Manager to ensure that the budgeted gross and net profits are achieved     Ensure the correct cash procedures including Petty Cash, Safe Checks, etc are followed as laid down by Aramark      Produce menu costings and yield charts as required     Assist to ensure that all financial weekly / monthly returns are submitted at the appropriate times in the correct manner      Compile where required and implement staff work and duties rota      Assist with the recording of staff time-keeping, ensuring that all staff receive correct wages on      the day due to them      Attend to all queries / problems from staff on time sheets, sickness forms, accident report forms etc in a timely fashion      Maintain a high standard of hygiene and safety in respect of premises, staff and food handling by ensuring that all staff members attend the company hygiene and safety training     Ensure the unit adheres to the Food Hygiene Regulations Act and Food Hygiene Regulations and any other relevant legislation particularly HACCP      Assist the GM to ensure that all procedures and controls which have been implemented conform to Aramark standards      Ensure that staff meetings are held on a regular basis, so that all company policies and procedures and communicated effectively      Maintain good communications and working relationships with your client, customers and   all staff      Assist with the day -to-day management of the unit to a high standard, in line with client contract      Work in line with the Manager to achieve unit budget targets      Attend Management Meetings when required        Ensure that the highest standard of food quality, presentation and service are achieved and maintained at all times        Ensure regular monitoring of menus for variety and cost and to provide innovative ideas for menu planning        Motivate team to deliver excellence in customer service        Investigate concerns and respond to needs relating to the catering service and take corrective action        Address and successfully resolve customer-related complaints      Attend training sessions as scheduled      Induct all new staff including relief staff as per induction checklist      Assist and or carry out appraisals on staff on an annual basis      To understand all Aramark policies and procedures and to ensure the daily implementation of same in the unit      To ensure that the correct financial procedures are followed      Promote a professional image of Aramark at all times