Restaurant Shift Leader - Front & Back of House

Aram Somerset House; Greater London; On-site; GBP 22,000 - 28,000; Full time

Job summary

Aram Somerset House is seeking a Restaurant Supervisor to oversee daily restaurant operations, ensuring excellent customer service and compliance with health and safety standards. You will supervise front- and back-of-house staff, resolve guest issues, and support the General Manager in achieving sales and operational targets.

The role requires 1–3 years in food and beverage or restaurant operations, strong leadership, and knowledge of POS systems.

Qualifications

• Previous experience as a Restaurant Supervisor, Team Leader, or similar role.
• Strong leadership and communication skills.
• Excellent customer service and problem-solving abilities.
• Ability to work in a fast-paced environment and manage multiple tasks.
• Knowledge of food safety, sanitation, and hospitality standards.
• Basic computer and POS system knowledge.
• Flexibility to work shifts, weekends, and holidays.

Responsibilities

• Supervise and coordinate daily front-of-house and/or back-of-house operations.
• Lead, motivate, and support restaurant staff during shifts.
• Ensure excellent customer service and promptly resolve guest complaints.
• Monitor staff attendance, grooming, and performance.
• Assist with staff training, onboarding, and scheduling.
• Ensure compliance with food safety, hygiene, and health regulations.
• Handle cash handling procedures and point-of-sale operations.
• Monitor inventory levels and report shortages or wastage.
• Enforce company policies, procedures, and service standards.
• Support the General Manager in achieving sales and operational targets.

Skills

Leadership

Communication

Customer service

Problem solving

Food safety

POS knowledge

Education

High school diploma

Hospitality certification

Job description

Aram Somerset House is seeking a Restaurant Supervisor to oversee daily restaurant operations, ensuring excellent customer service and compliance with health and safety standards. You will supervise front- and back-of-house staff, resolve guest issues, and support the General Manager in achieving sales and operational targets.

The role requires 1–3 years in food and beverage or restaurant operations, strong leadership, and knowledge of POS systems.