Hall Supervisor (Maternity cover)

Brasenose College, University of Oxford; Oxford; On-site; GBP 29,000 - 32,000; Full time

Benefits offered by this job

Pension schemes

Salary exchange

Annual leave

Free meals

Employee support

Flu shot

Travel loan

Cycle to work

Sports facilities

University card

Job summary

Brasenose College, Oxford, is seeking a Hall Supervisor on a maternity cover basis to support the Head of Food and Beverages in the Buttery and to lead a team of hall staff for college events.

You will oversee front of house service, stock control, safety compliance, training, and administration, ensuring a professional, high-quality standard for all meals and private functions.

Qualifications

• Experience of fine dining service in a college, hotel or similar setting.
• Experience supervising a small team, recruiting, training and managing performance.
• Experience with stock control for crockery, glassware and related items.
• Knowledge of health, safety, hygiene regulations and licensing laws.
• Proficient in MS Office (Outlook, Word, Excel) and databases.

Responsibilities

• Ensure smooth service for all functions, including high table dining and events.
• Manage stock, orders and supplier liaison.
• Maintain health and safety compliance and data accuracy in records.
• Recruit, train and appraise hall staff, monitoring performance.
• Prepare rotas and timesheets and support administration.

Skills

Fine dining service

Team supervision

Stock control

Health and safety

MS Office

Tools

MS Office

Job description

Hall Supervisor (Maternity cover)

Application Deadline: 16 October 2026

Department: Buttery

Employment Type: Fixed Term - Full Time

Location: Professional & Support Staff

Compensation: £28,607 - £32,278 / year

Description

Closing date: 16th October 2026 at noon.

To support the Head of Food and Beverages in the day-to-day running of the Buttery (food and beverage) and to work with the Assistant Steward to run a team of Hall Assistants (catering assistants) and waiting staff, to provide an excellent service for all College events, taking responsibility for the professional and efficient delivery of Hall meals and private functions.

Key Responsibilities

Front of House

• Responsible for the smooth running of the service provision of all functions throughout College, including meals provided to College members and conference delegates ensuring a professional service at table including fine dining service at High Table.
• To interact with politeness, courtesy, discretion and professionalism at all times.
• To work closely with the Assistant Steward and Head of Food and Beverages, to deliver consistent day to day service.
• Liaise effectively with other departments, including the Kitchen and Conference & Events team, ensuring good communication and co-operation between the departments.
• Work with the Assistant Steward and Head of Food and Beverages to plan and deliver daily service.
• Assist with supporting the Senior Common Room provision as required.
• Cover for the Assistant Steward, Head of Food and Beverages, and Senior Common Room Butler in their absence.

Stock

• Responsible for the correct service and storage of wine including assisting with stocktaking and the proper recording and storage of all deliveries.
• Oversee the stock control of crockery, cutlery glassware and sundry items, assessing whether sufficed for the full range or functions/events.
• Be first point of contact for suppliers, placing orders as required, negotiating on terms and referring to the Head of Food and Beverages as appropriate.
• In the absence of and in conjunction with the Head of Food and Beverages, be responsible for ordering relevant dry goods and cleaning supplies.

Health and Safety

• Ensure compliance with health, safety and hygiene regulations, internal guidelines / procedures, COSHH and licensing law.

Security

• Ensure the security of the department and associated areas during and after service, liaising with the Head Porter and Porters where appropriate.
• Responsible for the silver allocated to the Buttery departments, ensuring security and its safe return after use, maintaining the collection in good condition.

Training

• To support the Assistant Steward and Head of Food and Beverages to recruit, train, induct and appraise all Buttery and Hall staff, including casual staff, and to manage their performance, offering guidance as appropriate and report any concerns to the Head of Food and Beverage.
• Attend and complete all required statutory training.

Administration

• Support the Assistant Steward and Head of Food and Beverages in the accurate recording of staff and casual timesheets, rotas and any other administrative tasks as required.
• Confidently and accurately use all IT systems provided for the running of the Buttery.
• Ensure the Assistant Steward and Head of Food and Beverages is kept informed of problems or developments in a timely manner and to use initiative to find solutions.

General

• The post holder will be required to be familiar with, and work in accordance with, all College’s policies and procedures.
• To be willing and prepared to undertake any other duties as directed by Head of Food and Beverages or Domestic Bursar. The job description may be subject to review in consultation with the postholder.
• To be vigilant and take responsibility for ensuring the Buttery and SCR and College property and equipment is kept safe at all times.
• To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.

Skills, Knowledge and Expertise

Essential - application form

• Experience of fine dining food service in a hotel, restaurant or College environment.

Essential - application form and interview

• Experience of supervising a small team, recruitment, training and managing performance.
• Excellent verbal and written communication skills.
• Experience of stock control for crockery, cutlery, glassware and sundry items.
• Experience of Health and Safety, Hygiene regulations and licensing laws.
• Proficient in MS Office - Outlook, Word, Excel and databases.

Essential - interview

• Provide a high level of customer service.

Desirable - application form and interview

• Experience of costings.
• Experience of setting staff rotas.
• Experience of running large events such as weddings and evening functions.
• Knowledge of the correct service and storage of wine including assisting with stock taking.

Terms and conditions of employment

Closing date: 16th October 2026 at noon.

Appointment: This is a fixed term, full-time post to provide support to the Buttery team during a period of maternity leave. There will be an initial probationary period of 3-months. The appointment will be conditional on verification of the successful candidate’s ‘Right to Work’ checks and subject to the receipt of satisfactory references and medical clearance through the University’s Occupational Health Services.

Salary: Equivalent to Grade 4 of the Brasenose College Pay Scale, currently £28,607 to £32,278 depending on experience. Advancement up the scale is on merit.

Hours of Working: Full time, 40 hours per week, averaged over a two-week rota, and working the opposite shift to the Assistant Steward. Working pattern is:

• Week one - 4 out of 7 days
• Week two - 6 out of 7 days
• Every other weekend off.

There is a 30-minute unpaid break where the shift is longer than 6 hours. A willingness and ability to adopt a flexible approach to working hours and duties is essential according to the requirements of the College. The post holder will be required to work the hours necessary to fulfil the job requirements and subject to operational needs.

Example rota:

Early - 7.30am - 3.30pm

Late - 11.30am - 8pm on informal dinner nights and to 9.30pm on formal nights.

Weekends - split shifts Saturday - 10am-2.30pm and 5.30pm-8pm and Sunday - 10am-2.30pm and 5pm - 9.30pm and every other weekend off.

Benefits:

• Pension - Eligibility to Brasenose College's pension schemes. Dependent on role, this may be NEST, OSPS (Oxford Staff Pension Scheme) or USS (University Superannuation Scheme). The successful candidate will be entered into this scheme automatically on joining, but on-going membership of the scheme is optional.
• Salary Exchange Scheme - Staff who are eligible for OSPS or USS, and who join our pension scheme will be enrolled into the Salary Exchange Pension Contributions Scheme on or around three months after joining Brasenose. This scheme is financially advantageous both to the employee, and the College as the employer.
• Annual leave - The paid holiday entitlement for an equivalent full-time contract for a year is six working weeks (30 days) of annual leave (5 days to be taken over Christmas break when College is closed) plus 8 Statutory Bank Holidays. Annual leave shall be taken at mutually convenient times agreed in advance with the Department Manager. The holiday year begins on 1 January and ends 31 December. For part years of service, the entitlement will be calculated as 1/12th of the annual entitlement for each completed month.
• Meals - Employees are entitled to take lunch free of charge in Hall when the kitchen is open.
• Welfare Support - Employee Assistance Programme; a free confidential telephone helpline and online medical guidance.
• Free annual flu jab.
• Travel Pass Loan - a discounted travel scheme is available with monthly deductions from salary.
• Cycle to Work Scheme/Bike Loan - monthly deductions from salary.
• Sports Facilities - access to the University Sports club.
• University Card - for discounts in shops, cafes and restaurants and University leisure facilities.