Seasonal Marina Supervisor

Celtic Manor Job Description and Person Specification DEPARTMENT SBH F B (Marina) POSITION Marina Supervisor GRADE Supervisor REPORTS TO Chip Shop Manager Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Senior Manager. POSITION OVERVIEW To work alongside the Managers in overseeing day-to-day operations in a busy Fish and Chip shop, with a focus on both kitchen and front-of-house areas. The Supervisor will support the delivery of smooth, efficient service while upholding high standards of food quality, hygiene, and customer experience. In the absence of the Managers, the Supervisor will take full responsibility for the kitchen, including food preparation, staff coordination, and overall service flow. GENERAL Responsible for helping to maintain a customer-focused culture which support the values expressed in the Celtic Collection Ambition and the Celtic Collection’s business goals of profitability and service quality. Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Celtic Collection’s Health and safety, Hygiene policies as well as all other Celtic Collection policies and procedures. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible. 5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. To perform related duties and special assignments as and when required. JOB FUNCTIONS Communication Responsible for communication through effective writing, speaking and listening skills. To encourage employees to actively participate in our progress through decision making and ideas. Responsible for regular dissemination of information which is to encompass organisational and individual activities. Budgets Supports the Department Manager in setting monthly, quarterly and annual budgets. Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these. Standards Supports the setting, maintenance and understanding of standards expected for the Department and is responsible for the enforcement of these standards within the operations. Controls Supports the Department Manager in the setting of controls, and maintains an understanding of the controls in place, that monitor performance of the Department. Responsible for gathering required results of the controls and reporting these back to the Department Manager. Structure Maintains an understanding and respect for the organisational structure and supports the staff within each position as defined in their Job Description. Responsible for enforcing the duties and responsibilities within your supervision inside of the Department organisational structure. Responsible for adjusting the structure of the Department on a shift basis to ensure all internal/external customers expectations are exceeded. This includes, but is not limited to assuming responsibility for the department including practical involvement where necessary. Team Responsible for initiating disciplinary proceedings where team members do not conform to the standards required by the Job Description, Standard Operating Procedures and Celtic Collection requirements as defined in the Staff Handbook. Delivery To work alongside the Head Chef/Manager in overseeing kitchen operations in a busy Fish and Chip shop. The Supervisor will assist in ensuring smooth and efficient service, maintaining high standards of quality, hygiene, and customer service. When the Head Chef is unavailable, the Supervisor will take full responsibility for the kitchen, including food preparation and staff supervision. Work closely with the Head Chef to ensure the efficient running of the kitchen. Take full responsibility for the kitchen in the absence of the Head Chef. Assist in preparing and cooking food, ensuring consistency and high standards. Monitor stock levels and oversee ordering to prevent shortages and minimise waste. Ensure all food is prepared in line with health and safety regulations and company standards. Check that all equipment is functioning properly and report any maintenance issues promptly. Ensure correct labelling of all food items and adherence to the Celtic Collection HACCP procedures. Maintain food quality, portion control, and presentation at all times. Ensure all dishes are prepared according to recipes and food safety regulations. Conduct regular quality checks to ensure customer satisfaction. Ensure compliance with hygiene and cleanliness standards, keeping workstations and storage areas clean and organised. Responsible for delivering the ultimate in professional internal/external customer service with the standards expected and trained by the Department. Responsible for ensuring full, safe operation of all equipment and stock, in accordance with health and safety requirements. Responsible for the cleanliness and presentation within your working environment in accordance with set standards. Responsible for resolving all internal/external customer complaints escalated from team members, solving the complaint to the resort and internal/external customers benefit. Also communicating the results to the Department Manager. Is responsible for helping to maintain a customer-focused culture, which supports the values expressed on the Celtic Collection’s Mission Statement and the Resort’s business goals. Implements the FOOD BEVERAGE SERVICE STANDARDS in the outlet. Ensures that the training of employees in her/her outlet conforms to Celtic Collection training standards by: · Identifying training needs in relation to the business · Formulating relevant and realistic six-month plans for the Department · Designing training sessions to meet established priorities · Ensuring an up-to-date and efficient training administration system is maintained · Assessing the performance of employees and evaluating the results of training programmes · Participating in monthly training reviews Establishes and maintains effective and positive relationships with his/her own team as well as with other departments. Complies with Celtic Collection’s Health, Fire and Safety and Hygiene policies as well as all other Resort policies and procedures. Ensures that every guest and visitor receives a warm welcome and a courteous and efficient service. Ensures that not only are all team members trained to perform their job to the standards required by the department, but that they are also monitored and coached as appropriate, to ensure outstanding standards of service to our guests and high morale within the team. Controls and analyses on an on-going basis: · Quality of levels of service · Stock levels, usage cost of sale · Guest satisfaction through guest contact · Merchandising and marketing within the outlet · Sanitation, cleanliness and hygiene through daily review Conducts employee orientation, on the job performance coaching and counselling with the support of the Department Manager. Ensures process in place to brief staff before there shift, checking outlet is in good order ready for expected business levels. Maintains complete knowledge of and ensures strict adherence to all legislation relating to the sale of alcohol, particularly that prohibiting service to minors, Uses discretion and acts responsibly at all times when dealing with intoxicated persons and those known to be driving. Ensures all grooming standards are met. Communicates with the Head Chef regarding customer comments and service standards. Ensures proper stock of all items needed for daily outlet operation Conducts all administrative work, which includes but is not limited to: · Weekly scheduling · Daily logbook · Guest correspondence · Any forecasting required · Tra