Supervisor

Salary: Up to £43,000 gross per annum (£20 per hour), based on a 40-hour work week. This includes the service charge and is dependent on experience.

• Increased holiday allowance with length of service
• Complimentary meal while on duty
• HSF Health Plan
• Dental cost reimbursement
• Optical cost reimbursement
• Complimentary coverage for your partner and children
• High street and grocery shopping discounts, as well as discounted cinema tickets and more
• Gym membership discounts
• Access to a 24/7 GP advice line and counselling services, including support for dependents
• Employee referral program for line employees
• Contributory pension scheme
• Learning and development opportunities

As a Supervisor at Sloane, you will play a pivotal role in ensuring an exceptional dining experience for our guests with your focus being not only your section, but passionate knowledge of French Wines, our menus, and dining out. You will also be responsible for maintaining daily operations such as opening and closing, cash up, reporting, and operational organisation.

We are a unique property, blending a service style of gastro precision with dining room warmth, and Parisian glamour. Our menu has existed for 25 years, delivering precise dishes that cannot be found outside of us in London. This iconic menu comes from Hotel Costes in Paris, meaning we have a legacy to uphold. It is this unique legacy that draws people to us, requiring irreproachable standards, so we are strict on set up, service, intervention on a table, and guest relations.

As is the case for our Head Waiters/Waitresses, our Supervisors must have an irreproachable, elevated service style, excellent wine and food knowledge, and ability to sell. Strict sommelier service is not our style. Our wine-list is French focused, so a real passion for French wine is a must, without the fluff. Honest knowledge, care, and attention when describing and serving wine, but without fanfare or dramatics.

What sets our Supervisors apart from our Head Waiters/Waitresses is their operational duties. As a supervisor you will thrive amidst service, while keeping an eye on BOH and FOH standards. You will be trained in and have a deep knowledge of what makes our property unique, and ensure the team follow. You will also undertake tasks such as daily briefings, stock-count, rota updates, and cash-up.

You will collaborate closely with our Restaurant Manager and fellow Supervisors, as well as the rest of the team to enhance guest satisfaction and foster a culture of continuous improvement. In this role you will work hard to become part of something truly unlike anywhere else in London, and develop yourself into a master of all things hospitality.

• Be a dynamic and visible presence on the floor—working a section while supporting the wine sales and service of more junior in their sections.
• Deliver personal, intuitive service that reflects the calm elegance of our hotel and the individuality of each guest.
• Lead by example through your service, setting the tone for energy, professionalism, and guest care.
• Help develop junior staff by sharing deep knowledge of food, wine, and service etiquette.
• Handle guest feedback efficiently and resolve any service issues with care and urgency.
• Engage with VIP guests discreetly and professionally, maintaining the high standards expected in our unique setting.

• Execute and monitor opening, shift change, and closing duties, ensuring consistency and readiness.
• Conduct daily briefings, assign floor sections, and ensure all team members are aligned and ready.
• Help manage daily staffing levels and adapt floor coverage in real time based on guest flow.
• Communicate effectively with the kitchen and bar to maintain seamless service.
• Maintain floor standards for presentation, cleanliness, and atmosphere throughout service.
• Actively participate in departmental meetings and team briefings, offering support and guidance to team members when needed to achieve collective objectives.
• Monitor compliance with health, safety, sanitation, and alcohol awareness standards.

• Familiarise yourself with relevant health and safety legislation and ensure team members comply with regulations.
• Act in accordance with fire safety instructions and promote a safe working environment.
• Attend to and stay updated on mandatory training and legislative changes.

• Assess staffing needs and develop plans for future growth.
• Coach, train, and nurture more junior members of staff.
• Elevate team performance, morale, productivity, and enthusiasm.

What are we looking for?

• Minimum 1 year of experience in a similar role within a luxury dining room/property.
• Someone who is not afraid of a quiet service, where focus and commitment must still be maintained.
• Excellent knowledge of cocktails, spirits, wines and champagne.
• Strong French wine knowledge with an ability to treat our wines with care, but not fuss. A desire to learn more about the wines on our list is a must.
• Someone who feels at home on the dining room floor—personable, gracious, and always guest-first.
• Excellent knowledge of food with a high aptitude to learning and describing dishes with flair to both guests and team members.
• Strong upselling skills and ability to tailor service to differing guests’ needs.
• Someone who stays informed about new trends, fashions, art, and culture.
• Ability to speak and write French is desirable but not essential.
• Self-starter with creativity, high drive, and result-oriented approach.
• Strong work ethic and ability to handle tasks under pressure and meet deadlines.
• Strong leadership skills to motivate the team and maintain a high level of service.
• Calm under pressure, exceptionally detail-oriented, and always aiming higher.
• Availability to work flexible shifts, including evenings, weekends, and holidays.