Hospitality Supervisor

An exciting opportunity has arisen within our Catering Department for an enthusiastic and motivated Hospitality Supervisor to join our in-house Hospitality Team. This is a varied and rewarding hands-on role where you will be responsible for the day-to-day supervision and delivery of a professional hospitality service across multiple Trust sites. You will lead by example, working alongside your team to ensure an exceptional customer experience while maintaining the highest standards of service, presentation, and operational excellence.

Working closely with the Hospitality Team Leader, you will support the management and development of the team and deputise in their absence. You will play a key role in ensuring Hospitality services are delivered efficiently, safely, and in line with Trust policies, food safety legislation, and Health and safety compliance.

Duties:

• The post holder will be responsible for the day-to-day delivery of an efficient hospitality service across multiple sites.
• Supervise the hospitality team, assistants and kitchen porters.
• Deputise for the Hospitality Team Leader where required or in their absence.
• Maintain key relationships with all members of the Hospitality and General Catering teams, internal and external clients, internal and local environmental health departments, other GSTT service departments and staff members.
• Support high-profile events such as Ministerial and Royal visits, medical seminars and corporate away days.
• Oversee event delivery across multiple sites, working flexibly in line with service demands.
• Conduct pre-event briefings to allocate roles and provide clear instructions to staff.
• Maintain a visible front-of-house presence to ensure service quality and standards are upheld.
• Monitor staff attendance, punctuality and performance throughout shifts.
• Ensure all staff comply with uniform, footwear and personal hygiene standards.
• Monitor hospitality rooms to ensure high standards are maintained and elevate issues where necessary.
• Maintain up to date knowledge of menus and changes via the central kitchen and provide accurate dietary information for all events using the Piranha system.
• Responsible for establishing and maintaining appropriate service level agreements with departments which outsource management of rooms to hospitality.
• Ensure all departmental systems meet statutory requirements through the implementation of policies, audits and controls.
• Manage the set-up of Cash Bar Service with adequate equipment available.
• Liaise with the Team Leader regarding the till, credit card machine, alcohol stock and float.
• Cashing up will be required ensuring everything is securely locked away post event.
• Assist the Team Leader with any required administrative duties.
• In their absence manage the weekly rota, place orders via Pelican/Oracle and identify any staffing needs where required.
• Maintain a front of house presence throughout the day monitoring staff performances and punctuality on all deliveries and events adhering to SLAs and where needed assisting in CQC and PLACE Audits.
• Monitor all our rooms ensuring that a high standard is met by staff and raise any issues to the Team Leader.

Required qualifications:

• Food Hygiene Level 3 or equivalent.

Additional information:

• Excellent Customer Service and interpersonal skills.
• Ability to relate to a diverse group of staff and stakeholders.
• Ability to organise own workload, to work without direct supervision and work well under pressure.