Front of House Lead — Elevate Guest Experience

Passage House Inn; Topsham; On-site; GBP 27,000 - 32,000; Full time

Benefits offered by this job

28 days' holiday

Meals on duty

Pension scheme

Tips

Performance bonus

All year-round work

Job summary

The Passage House Inn in Topsham, Exeter, is seeking a Front of House Supervisor to lead the dining floor, ensuring smooth service and a memorable guest experience. You will supervise the Front of House team, greet guests, delegate tasks when the Assistant Manager is absent, handle end‑of‑day cash, and liaise with the kitchen to resolve issues while maintaining allergen awareness and Health & Safety standards.

The role requires weekend and bank holiday work.

Qualifications

• Experience in Front of House or hospitality environment
• Ability to lead a team and work on your own initiative
• Excellent customer service and communication skills
• Strong time management and organisational skills
• Ability to work under pressure in a busy customer-facing environment
• Understanding of Health & Safety and allergen awareness procedures
• Flexibility to work a variety of hours, including weekends and bank holidays
• Live within a commutable distance

Responsibilities

• Supervise Front of House operation and support management.
• Greet and seat customers to ensure a welcoming experience.
• Delegate tasks and run the floor in the Assistant Manager's absence.
• Support FOH team and maintain high service standards.
• Handle end-of-day cash, closing duties and supplier orders.
• Liaise with kitchen to resolve customer issues and uphold allergen standards.
• Maintain a clean, well-presented FOH area and manage time effectively.

Skills

Leadership

Customer service

Communication

Time management

Organisation

Under pressure

Job description

The Passage House Inn in Topsham, Exeter, is seeking a Front of House Supervisor to lead the dining floor, ensuring smooth service and a memorable guest experience. You will supervise the Front of House team, greet guests, delegate tasks when the Assistant Manager is absent, handle end‑of‑day cash, and liaise with the kitchen to resolve issues while maintaining allergen awareness and Health & Safety standards.

The role requires weekend and bank holiday work.