Catering Supervisor / Front of House Team Member

JR United Kingdom; Esher; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading company in Esher is seeking a Catering Supervisor / Front of House Team Member to join their vibrant team. The role involves managing the catering department, ensuring compliance with health regulations, and delivering exceptional food service. Candidates should have strong leadership skills and previous kitchen management experience. This full-time position requires availability for evenings and weekends.

Qualifications

• Previous kitchen management or head chef experience is essential.
• Must lead and motivate the kitchen/catering team.

Responsibilities

• Ensure compliance with food safety and health regulations.
• Manage catering budgets and stock levels.
• Lead the catering team and maintain high service standards.

Skills

Leadership

Communication

Stock Control

Customer Satisfaction

Education

Kitchen Management Experience

Job description

Social network you want to login/join with:

Catering Supervisor / Front of House Team Member, esher

col-narrow-left

Client:

DIGIDENT Limited

Location:

esher, United Kingdom

Job Category:

Other

-

EU work permit required:

Yes

col-narrow-right

Job Views:

5

Posted:

12.05.2025

Expiry Date:

26.06.2025

col-wide

Job Description:

Catering Supervisor / Front of House Team Member

HOURS: Full-time / permanent – Applicants MUST be available to work evenings & weekends.

LOCATION: Daytona Sandown Park, More Lane, Esher, KT10 8AN.

Our client Daytona Sandown Park is currently looking for friendly, confident, enthusiastic & reliable Catering Supervisor/ Front of House staff to join their fun and busy team.

MAIN DUTIES AND RESPONSIBILITIES

• To be aware of and comply with the regulations as set out in:
• The Food Safety Act;
• The Weights and Measures Acts;
• The Health and Safety at Work Act; COSHH Regulations; The Licensing Act.
• HACCP (Hazard Analysis Critical Control Point)
• To be fully accountable for the catering department ensuring that all staff comply with all regulations, some of which are highlighted in point 1.
• To have a high level of culinary experience, ensuring exceptional food preparation and presentation at all times.
• To be fully aware of business demands on the circuit and to ensure that all menus, as required, are provided to the highest standard, and in accordance with company guidelines.
• To monitor venue food costs and portion control, to maintain and improve the budgeted food costs and gross profit of the venue.
• To monitor, control and record, all stock levels held on site and ensure that all foods dry and fresh, are stored in a safe and hygienic manner, ensuring that stock rotation is maintained and monthly reports are submitted to the Finance Director.
• To be responsible for the ordering of all food supplies in compliance with company ordering procedures, in consultation with the General Manager.
• To ensure safe and hygienic working practices and workplaces, and to ensure that all equipment is in good working order and used only for the purposes for which each item is designed.
• To ensure the safekeeping of all company stock, equipment and assets at all times and to report any faults, damages or loss immediately.
• To ensure compliance to the company’s cash handling procedures at all times and carry-out accurate till reconciliation at the end of each shift.
• To be directly responsible for all Catering budgets (Staffing and Purchasing).
• To liaise with the Sales and Operations teams regularly to ensure that stock levels are maintained, and the correct products are prepared according to event bookings.
• To ensure the Catering Team are fully briefed as to the nature of duties expected of them and comply with Company Policy and all other procedures and regulations as required.
• To ensure that all areas, both front and back of house, are kept in a clean, tidy and hygienic condition.
• To ensure that company paperwork is completed as required and reporting procedures are compiled and circulated to relevant departments in an accurate and timely manner.
• To comply with all reasonable demands and requests made by the General Manager or any other member of Daytona Management.

SKILLS AND ESSENTIALS

• To lead and motive the kitchen/catering team.
• A leader by example to provide a constant level of service to adhere to company standards and customer satisfaction.
• To conscientiously and professionally fulfil the duties specified within the role. To promote at all times the professional image of the Catering Department by ensuring high standards of both professional and personal presentation.
• Previous kitchen management or head chef experience is essential within branded units.
• You will have great people skills & be a strong leader.
• Be computer literate have knowledge of stock control, rotas and budgetary controls is essential.
• You will need to demonstrate previous kitchen management experience in a high volume food outlet, stock-control and ordering.
• You will also need to demonstrate that you have experience in managing a team of people in this environment, whilst being passionate about the business

HOW TO APPLY:

• Please email a CV and covering letter quoting ref: FOHSP24. We look forward to hearing from you!