F&B Supervisor: Lead Events & Guest Experience

Bespoke Hotels; Coulsdon; Sur place; GBP 23 000 - 30 000; Plein temps

Résumé du poste

Bespoke Hotels is seeking an experienced Food & Beverage Supervisor to join our team at a property in Coulsdon. You will lead shifts, supervise restaurant, bar, golf clubhouse and events, and ensure exceptional service for hotel guests, members and visitors.

Working closely with the Food & Beverage Manager, you will drive operations, uphold standards, train staff, and respond to guest feedback with a proactive hands-on approach.

Qualifications

• Minimum 2 years' supervisory experience in hotel/restaurant/events.
• Confident leading shifts independently and making decisions during busy services.
• Strong leadership, communication and organisational skills.
• Ability to deputise for the Food & Beverage Manager.
• Hands-on approach with a passion for delivering hospitality.
• Full training on hotel procedures provided.

Responsabilités

• Lead and motivate the team to maintain service standards.
• Oversee daily restaurant, bar, golf clubhouse and function operations.
• Manage setup and smooth running of weddings, wakes, private parties, meetings, golf days and events.
• Build positive relationships with hotel guests, golf members and visitors.
• Handle guest feedback and resolve complaints professionally.
• Support stock control, deliveries, cash handling and daily procedures.
• Ensure areas meet cleanliness, health & safety and company standards.
• Work with other departments to deliver a seamless guest experience.

Connaissances

Leadership

Communication

Organisational skills

Team leadership

Decision making

Hands-on

Hospitality focus

Description du poste

Bespoke Hotels is seeking an experienced Food & Beverage Supervisor to join our team at a property in Coulsdon. You will lead shifts, supervise restaurant, bar, golf clubhouse and events, and ensure exceptional service for hotel guests, members and visitors.

Working closely with the Food & Beverage Manager, you will drive operations, uphold standards, train staff, and respond to guest feedback with a proactive hands-on approach.