Restaurant Supervisor - THE CUBE at Canary Wharf, London
YOU’VE SEEN IT ON TV, NOW IT’S YOUR CHANCE TO TAKE ON THE CUBE.
In Spring 2024, THE CUBE is set to bring competitive socialising, cutting-edge technology, and premium food and drinks to Canary Wharf, with customers challenged with a variety of physical and mental games, all harder than they seem. Building on the success of THE CUBE Manchester, Canary Wharf aims to elevate the experience to the next level. With ambitious growth plans in place in the UK, we are actively seeking top-tier talent to join us in making THE CUBE the ultimate social destination at our next opening in London.
Job Title: Restaurant Front of House Supervisor – THE CUBE at Canary Wharf, London
Location: Canary Wharf, other sites for training and working if required
Responsible to: Front of House Manager – THE CUBE at Canary Wharf
Responsible for: Front of House Team Leader, Cleaning Team Leaders and front of house and cleaning operational staff.
Main Purpose/Function of Job: Front of House Supervisor of a premium competitive socialising and entertainment attraction located in the heart of Canary Wharf’s busy business district.
Ensuring high performing operational management and financial efficiency of the front of house and cleaning departments, and the maximisation of revenue generation, and high levels of customer satisfaction.
Ensuring efficient customer throughput, maintenance of customer service, experiential and front of house quality standards that are reflected, and increasing repeat business.
To work closely with the Front of House Manager and wider team to provide effective support to promote the delivery of a world class front of house operation with outstanding food, drink and general cleaning and presentation standards.
To work with the Front of House Manager to effectively procure and manage disposable / consumable items to optimise gross profit performance and minimise wastage.
To work with the Front of House Manager to implement and manage stringent cleaning, food safety and HACCP procedures that create high levels of presentation and best practice, supporting the achievement of a 5-star food hygiene Scores on the Doors rating.
Developing high quality cleaning specifications that achieves the agreed performance levels and service standards.
Working with the Front of House Manager regarding deploying, motivating and managing for performance a front of house team of 17+.
Having responsibility for day-to-day operations of the front of house and cleaning departments including line management of the Front of House Team and Cleaning Leader in addition to other staff.
Ensuring the front of house areas are open and operating in line with MG requirements.
To work closely with the Front of House Manager to contribute quality ideas to develop and improve the front of house operations and overall customer experience.
Implementing all operational policies and procedures provided by the Front of House Manager.
Providing feedback on policies and procedures for improved operational effectiveness of;
Maintenance and cleaning.
Health & Safety
EPOS, booking, ticketing, ordering and other systems.
Ensuring that consumable, disposable and cleaning chemical stock level systems are managed appropriately.
Ensuring front of house operations hold adequate, but efficient, levels of stocks and minimise wastage.
Working alongside the Front of House and F&B senior team, maintain consistent high standards of the bar and food menus and adhere to venue guidelines.
Under the direction of the Front of House Manager, assist in producing daily, weekly and monthly transaction reports to ensure the correct reconciliation of all purchases and stock management.
Working closely with the Cleaning Manager and cleaning team to ensure the cleaning standards in all front of house areas are consistently maintained to the highest standards.
To work closely with the Front of House Manager to arrange and coordinate the deployment of SIA qualified door staff to maintain robust levels of safety and security in the venue.
Ensuring the front of house areas remain well-maintained, clean and achieves the daily requirements of all operational procedures.
With the Front of House Manager, set goals for growth and consider innovative changes to services and menus in-line with venue guidelines.
Work closely with other departments to ensure the F&B service is closely coordinated and cohesive.
Working with the Front of House Manager to develop world class service standards in all areas.
Closely adhering to the brand guidelines for all aspects of bar and food service.
Under the guidance of the Front of House Manager, assist with the recruitment and training of new employees in conjunction with MG guidelines.
Working constructively with the Front of House Manager and Cleaning Manager to implement the findings of mystery shopper visits, spot checks, surveys and other feedback, including reviews.
Trouble shooting and suggesting creative solutions to any arising issues.
Work with the front of house team to ensure all Health & Safety and HACCP procedures are effectively managed and monitored, along with the achievement of 5-star food hygiene ratings.
In conjunction with the maintenance team, assist with the organisation, monitoring and coordination of all pre-planned and reactive maintenance, and statutory compliance in the front of house areas.
To consistently achieve the performance criteria for the Mystery Shopper scheme.
Efficiently implementing and reporting on front of house operational budgets defined by the Front of House Manager.
This will require proactive minimisation of costs and expenses, including the effective use of operational procurement systems and stock management.
Support with overseeing labour budgets and optimise expenditure, including the achievement of GP targets, labour margins and other agreed KPIs.
Responsibilities for Human Resource management and development
Assist with the recruitment and training of new employees maintaining a full staff cohort.
Ensuring employees work productively and have opportunities to develop within the front of house and wider venue.
Under the guidance of the Front of House Manager, ensure the cost effective deployment of operational staff.
Under the direction of the Front of House Manager, support the planning and delivery of at least monthly supervision meetings and at least six-monthly performance appraisals with all direct reports, providing feedback in a constructive and professional manner to improve staff performance, and ensuring that direct reports cascade this activity to an appropriate level.
Monitoring staffing levels and ensuring full-time permanent employee numbers remain appropriate, sufficient and in line with departmental requirements.
Maintaining a positive morale amongst staff working in the ensuring high levels of employee satisfaction, performance, and retention.
Aiming for resolution of any staff complaints or grievances within the chain of command, while providing a clear route for escalation to the Front of House Manager if required.
Responsibility for IT Infrastructure, Booking Systems, Ticketing and POS Systems
Supporting the smooth operation of all IT infrastructure and EPOS systems.
Quickly identifying technical issues, accurately reporting them via the shared online system, and pursuing their timely resolution.
Suggesting changes that can deliver efficiency improvements in the operation of the front of house and the wider venue.
Responsibility for Corporate & Group Bookings
Ensuring the planning and smooth delivery of front of house service for group bookings in line with the client’s pre-order and event requirements, and operational procedures.
Ensuring high levels of F&B service, customer satisfaction and repeat bookings.
Regularly report on staff performance and customer feedback.
Working closely with the Front of House Manager to develop the group booking F&B packages and service standards.
Responsibilities for Marketing & Communications
Liaise with the Front of House Manager regarding suggestions and ideas to improve the marketing of the front of house areas.
To assist with the implementation of marketing activities in front of house and wider venue.
Responsibility for Safety and Compliance
Under the guidance of the Front of House Manager, ensuring the front of house and cleaning teams have appropriate levels of Fire Warden and First Aid trained staff.
Ensuring staff follow all health and safety regulations, HACCP and front of house rules.
Overseeing the development and adherence to all COSHH procedures and ongoing staff training.
Contributing to risk assessments developed internally with statutory and other third-parties, for all departments.
Contributing to and ensuring compliance with all staff training systems.
Ensuring adherence to Licensing legislation and specific licensing conditions relating to the venue.
Maintaining accurate records of all security staff working times and certification whilst in the venue.
Promptly and accurately investigating and reporting on any refusals, accidents, incidents or near misses.
As required, conducting incident investigations, collating evidence and completing MG documentation, ensuring completion within timescales set out in MG policies and procedures.
Working with the Front of House Manager to ensure there is adequate security staff to meet the licensing requirements and conditions placed on the venue by the licensing authority.
• At least 2-years’ experience in an Assistant Manager or senior supervisory role.
• At least 3-years’ experience working in a leisure, visitor attraction, entertainment or hospitality setting.
• At least 2-years’ experience directly overseeing front of house (including cleaning) operations.
• Excellent understanding of F&B service.
• Solid track record of delivering exceptional customer service standards in an assistant manager or senior supervisory role.
• Good understanding of Health & Safety management and statutory compliance obligations.
• Good understanding of Microsoft Office and very comfortable with technology.
• Ability to inspire and effectively manage a large and diverse team.
• Flexible approach to working including regular late night and weekend shifts.
• Possess laser-guided attention to detail and extremely high standards.
• Comfortable with working in a high-pressured environment where no 2 days can be the same.
• Big personality with the ability to motivate people and lead from the front.
• Previous experience as a DPS.
• Experience of working in a busy competitive socialising venue.
• Experience of managing multi-faceted food and beverage operations.
• Experience of developing food and beverage menus that achieve optimal gross profit margins.
• Experience of managing medium to large sized events.
• Possess an IOSH or similar Health & Safety qualification.
• Educated to degree level in business, hospitality or leisure.
• Experience of creating cocktail menus.