Front of House Supervisor

Reports to: Founder

Functionality responsibility to: Front of House Team

Other regular relationships: Head Waiter, Kitchen Team, Owners / Senior Management

Location: Mayfair, Central London (opposite Selfridges, minutes from Bond Street)

Salary: £28,000 – £30,000 per annum + bonus scheme (based on performance and customer satisfaction)

About the Restaurant: Lazeez Tapas Mayfair is a long-established, family‑run restaurant in one of London’s most prestigious locations. Serving Lebanese inspired tapas, the restaurant combines a relaxed café‑style atmosphere with high standards of food, service and presentation. It also benefits from a Parisian terrace setting directly opposite one of the world’s most famous department stores and attracts a largely tourist guest base. The business has operated with the same owners for 19 years and is now moving with the times through an exciting reopening. The restaurant is launching with a brand‑new team, a simple, effective menu, and a renewed focus on calm, personable hospitality delivered in a professional, well‑presented way.

Role Purpose: The Front of House Supervisor will support daily front of house operations and help build a strong reopening culture focused on professionalism, warmth and customer satisfaction. This role is ideal for someone who is driven, willing to learn, and enjoys leading by example in a calm environment. You will help keep service running smoothly, support new team members, and maintain excellent presentation and guest experience standards. High performance will be recognised quickly, with genuine progression into higher roles as the restaurant establishes itself post‑reopening.

Key Responsibilities:

• Support daily front of house operations and help deliver smooth service
• Supervise shifts, ensuring standards are met consistently
• Maintain professional presentation standards for self and team
• Support onboarding and training for a brand‑new team
• Engage with guests and support customer satisfaction at all times
• Follow the system and support team compliance with service procedures
• Work closely with the kitchen to ensure service runs smoothly
• Support peak periods

Performance Metrics & Key Deliverables:

• Customer satisfaction and positive guest feedback
• Consistency of service standards and professionalism
• Effective team leadership during service
• Smooth handling of peak periods without losing the relaxed environment
• Contribution to building a positive reopening culture

Training, Reopening & Progression Opportunity: This is a reopening team. You will be part of the group responsible for opening the restaurant back up and building the standards and culture from day one. Training provided. Progression can be rapid for high performers. Clear FOH route: Front of House Supervisor → Assistant Manager / Head Waiter.

Working Pattern: Operating hours: 10:30am – 11:00pm. Typical shifts: 08:30am – 5:00pm (opening) / 4:30pm – 11:30pm (closing). Double shifts may be available. The restaurant may close one day per week (day to be confirmed).

Candidate Profile:

Essential Skills & Experience required:

• Experience in front of house within hospitality
• Supervisory experience or readiness to step into a leadership role
• Strong customer service and communication skills
• High standards of professional presentation
• Willingness to learn, follow the system, and build something from reopening

Desirable Skills & Experience required:

• Experience in high‑footfall or tourist‑focused venues
• Experience supporting onboarding, training or opening teams

Team Structure: Works closely with the kitchen team. Supports and supervises the wider front of house team during service.

General Responsibilities:

• Uphold restaurant standards, values and service expectations at all times
• Follow the system and ways of working agreed for the reopening
• Maintain a professional appearance and attitude on shift
• Comply with all relevant legislation and internal policies relating to health & safety
• Support a calm, personable environment while delivering consistently high standards

Universal Personal responsibilities:

• Present a professional image, both on site and to guests, and be an ambassador for the restaurant by demonstrating its values
• Follow correct processes and understand the consequences, sharing responsibility with owners, managers and team for the success of the business
• Treat all colleagues fairly, working according to principles of equal opportunity and respect
• Be willing to work in excess of usual hours when business requires this; expectation is flexibility where there is clear benefit to the business, rather than excessive hours
• Comply with all legal requirements and support the team to uphold those standards

Universal Team Participation responsibilities:

• Understand, question where appropriate, and agree the team objectives, service standards and personal objectives
• Can explain the expectations of your role and the measures of success
• Attend one‑to‑one reviews and performance check‑ins regularly
• Comply with all processes and procedures to ensure personal, team and business performance standards are maintained
• Take ownership of work and contribute to decision making
• Apply problem solving and creative thinking to maximise guest satisfaction and service quality
• Be a team player and support colleagues as appropriate
• Seek to continuously improve performance by learning and developing new skills and keeping up to date with best practice in hospitality
• Take ownership of personal development, seeking feedback and training to continuously improve performance and contribution
• Undergo appropriate levels of coaching, development and support when needed
• Provide ideas and suggestions for improving own and team performance
• Remain adaptable and responsive to business needs, demonstrating flexibility in supporting team and organisational goals
• Actively provide constructive feedback and suggestions for continuous improvement across the restaurant