About R.S. Hispaniola
The R.S. Hispaniola, formerly Maid of Ashton, started her career with the Caledonian Steam Packet Company as a passenger ferry on the famous Clyde and Isles route around the west coast of Scotland. Since 1973 she has rested at anchor alongside the Victoria Embankment in the heart of London. With stunning views upstream towards the Houses of Parliament and downstream through the arches of Hungerford Bridge to St Paul's, the R.S. Hispaniola offers a haven amid the city bustle. In 2002 the Hispaniola became part of the City Cruises fleet. Today the R. S. Hispaniola betrays little of her working pedigree, having been thoroughly refitted to provide two decks of purpose-built restaurant and function room facilities.
Main Purpose
The Restaurant Supervisor role is to support the Restaurant Manager and the management team in ensuring that the team delivers fantastic service and meal experience to our customers and guests and to achieve the required levels of sales turnover and profit.
The Restaurant Supervisor is responsible for achieving the quality of service by developing and managing a well trained and customer-orientated team which will work in tandem with their colleagues in the kitchen specifically. The Restaurant Supervisor will strive to deliver a high quality meal experience while following all the standards of food safety and service as recommended by the company
Principal Responsibilities
• To communicate with customers while providing a level of service that is individualised and yet conforms to business standards.
• To ensure the team is providing an exceptional customer service which will secure regular and return business
• Reply to info box with the correct information needed.
• Reply to G.M. Emails effectively and within timescale.
• Monitor all toilets and check all cleaning schedules are signed off Hourly.
• Present daily briefings in conjunction with the Head Chef
• performance manage staff
• To anticipate customer needs and pre-empt any signs of customer dissatisfaction and handle any complaints in accordance with business standards.
• To ensure the service is continuously improved by actively seeking customer feedback
• To adhere to the food safety and health and safety management systems in order to safeguard the customers, the team and the business
• To be in charge of ordering and accepting of all deliveries to business policy/standards and legislative requirements
• To assist with any promotional activity which will attract prospective customers
• To adhere to all company procedures including restaurant opening and closure
• To achieve business standards on financial audits
• To ensure that all cash is handled correctly and banking procedures are in accordance with business policy
• To cash up and float till as required and ensure that the team adhere to correct till and cash handling policy
• To understand and work towards achieving the business objectives while ensuring all the team members are working together towards the same aim
• To adhere to financial practices and procedures in line with the business policy
• To assist the Restaurant Manager in managing the restaurant at maximum profitability by maintaining the highest standards in service, training and product innovation.
The above are key tasks for the role but please note that this is not an exhaustive list and may change from time to time in line with business need.
Person Profile
Educational Level/Qualifications
Desirable:
• Educated to a degree level or equivalent
experience/Knowledge
Required:
• experience in a variety of noteworthy up-scale restaurants and higher volume catering establishments
• At least one year’s previous supervisory experience in charge of a restaurant(s) and ideally multi-faceted catering establishment(s)
• A keen understanding of the strengths and opportunities of the business in the light of customers feedback, competitor awareness and the direction of the restaurant manager/support, promotions and events, within sphere of responsibility, designed to appeal to the needs of different customer groups within the business
• An overall understanding of margin management and cost control
• Business Administration: is fully aware of all legislative and business standards and procedure e.g. Licensing law, health and safety and cash management knowledge plus the administration required to ensure compliance
Personal Skills
Required:
• Perform great customer service
• Respect your colleagues and City Cruises customers
• Approach everything with integrity with what you do
• Deliver excellence through profit, customer satisfaction and living our City Cruises values
• Work with empathy
• The ability and desire to take ownership and responsibility for this complex and challenging operation
• A warm and engaging personality – outward going, confident with first class inter-personal skills
• Passionate about great food, fine wine and all aspects of hospitality life
• Great attention to detail, highly organized and self-motivated
• Tenacious and calm under pressure
• A problem solver and ‘can do’ person
• Very flexible, a first class communicator, motivator and trainer
• Good computer skills and knowledge of EPOS systems
• Smart/Well presented
• Professional, polite, customer focused, honest and trustworthy in all matters
• Is able to work under direction
• Outgoing and articulate communicator; able to speak easily to and build a rapport with both customers and team members
• A ‘Hands on’ approach by taking responsibility for “learning the ropes” in each department and is able to work confidently on the line back and front of house, should the need arise
• Is able to work under independently and under direction
Desirable:
• Company focused
• Sales driven
• Good mentoring skills
• Standards Driven.