Restaurant Supervisor: Lead Front of House & Events

Bupa; Evesham; On-site; GBP 26,000 - 32,000; Full time

Benefits offered by this job

My Healthcare

Sick pay

Free meal with every shift

20 days holiday + BH

Long service rewards

Interest-free travel loan

Pension plans

Parental Leave

Menopause Plan

Gym discounts

Job summary

Bupa is seeking a Restaurant Supervisor at Richmond Village, Evesham area to lead the front-of-house team and deliver exceptional dining experiences for residents and guests. The role offers a permanent full-time contract with 40 hours weekly and shifts from 11.30am to 7.30pm, including some weekends.

You will manage rotas, recruit and develop staff, drive guest satisfaction, and collaborate with culinary and marketing teams to maximise engagement and revenue.

Qualifications

• Experience leading or supervising a hospitality or catering team.
• Excellent communication and people skills.
• Willing to undergo a DBS check during recruitment.

Responsibilities

• Managing and optimising staff rotas, ensuring adequate cover within budgets.
• Leading and developing a high-performing front of house team to high standards.
• Overseeing daily restaurant operations across dining, bar and room service.
• Planning and delivering events and functions to maximise engagement and revenue.
• Building relationships with local businesses to increase external bookings.
• Collaborating with marketing to promote events and dining experiences.
• Cooperating with kitchen and other teams for seamless service.
• Managing dietary, allergen and special meal requirements safely.

Skills

Team leadership

Staff coaching

Communication

Customer service

Job description

Bupa is seeking a Restaurant Supervisor at Richmond Village, Evesham area to lead the front-of-house team and deliver exceptional dining experiences for residents and guests. The role offers a permanent full-time contract with 40 hours weekly and shifts from 11.30am to 7.30pm, including some weekends.

You will manage rotas, recruit and develop staff, drive guest satisfaction, and collaborate with culinary and marketing teams to maximise engagement and revenue.