Restaurant Supervisor

Harri; Greater London; Hybrid; GBP 32,000 - 42,000; Full time

Job summary

Harri in London seeks a dedicated and hands-on Restaurant Supervisor to help run our Restaurant and Bar operations, ensuring exceptional service, team coordination and guest satisfaction. The ideal candidate will assist the Restaurant Manager in daily service, staff supervision and delivering an outstanding dining experience.

Experience in luxury hotel or fine dining settings is essential, with strong leadership, attention to detail and a passion for high-end service.

Qualifications

• Minimum of 2 years’ experience in a supervisory role within luxury hospitality.
• Strong knowledge of restaurant, bar, and event operations.

Responsibilities

• Supervise day-to-day restaurant and bar operations to ensure a seamless guest experience.
• Lead, motivate and manage the restaurant and bar team to deliver exceptional service.
• Coordinate with kitchen, bar, and front-of-house teams for smooth service.
• Handle guest feedback and upsell premium food and beverage options.

Skills

Leadership

Customer service

Team management

Guest experience

Tools

Micros Symphony

Job description

Job Overview:

We are seeking adedicated and hands-on Restaurant Supervisorto assist in the smooth running of ourRestaurant and Baroperations. The role requires a strong leader with experience in luxury hospitality, ensuringexceptional service standards, team coordination, and guest satisfaction. The ideal candidate will support theRestaurant Managerin overseeing daily service, managing the team, and delivering an outstanding dining experience.

Key Responsibilities:Operational Leadership:

• Supervise the day-to-dayrestaurant and baroperations, ensuring a seamless guest experience.
• Act as thesenior point of contacton the floor in the absence of theRestaurant Manager.
• Ensure smooth coordination between thekitchen, bar, and front-of-house teams.
• Oversee and assist withroom service operations and minibar replenishmentwhere required.

Team Management:

• Lead, motivate, and manage therestaurant and bar teamto deliver exceptional service.
• Conductpre-shift briefings, ensuring all staff are aware of daily objectives, VIP guests, and menu specials.
• Assist withtraining and mentoring staff, upholding luxury service standards.
• Support theRestaurant Managerin scheduling and managing rotas to ensure proper staffing levels.

Guest Experience:

• Engage with guests, ensuring their needs are met and expectations exceeded.
• Handleguest feedback and complaints professionally, resolving any issues efficiently.
• Monitoronline reviews and in-person feedback, providing proactive solutions to improve service.

Financial Control & Upselling:

• Encourage the team tomaximize revenuethroughupselling premium food and beverage options.
• Support theRestaurant Managerwithdaily sales trackingandend-of-shift financial reporting.
• Assist withstock control and inventory, ensuringwastage is minimized.

Health, Safety, and Compliance:

• Ensure all restaurant and bar operations comply withhealth, safety, and hygiene standards.
• Oversee allergen management procedures and ensureteam compliance with food safety regulations.
• Conduct regular inspections to upholdcleanliness, service quality, and safety.

Collaboration & Communication:

• Work closely with theExecutive Chefto ensure smooth service, particularly during busy periods.
• Liaise with theFront Office teamto coordinateguest requests, room service, and VIP arrangements.
• Ensure clear communication between all F&B departments to guarantee seamless operations.

Qualifications & Skills:Experience:

• Minimum of2 years’ experiencein a supervisory role within aluxury hotel, fine dining restaurant, or high-end hospitality environment.
• Strong knowledge ofrestaurant, bar, and event operations.

Skills & Competencies:

• Strongleadership and team managementabilities.
• Excellentcustomer service skillswith a passion for luxury hospitality.
• Knowledge offine dining service, wine pairings, and cocktail preparation.
• Ability to handleguest concerns professionally and efficiently.
• Familiarity withPOS systems (e.g., Micros Symphony) and inventory management software.
• Strong attention to detail, organizational skills, and problem-solving abilities.

Availability:

• Ability to workevening shifts, weekends, and public holidaysas required.