Restaurant Supervisor (Permanent, Part Time)

Restaurant Supervisor Report to: Restaurant Manager Competitive salary ranging from £43,000 to £45,000 gross per annum, based on a 40-hour working week and inclusive of service charge. ~ Enhanced annual leave, increasing with length of service ~ Complimentary meals while on duty ~£1,000 “Refer a Friend” bonus scheme ~ Ongoing learning and professional development opportunities ~ Reward programmes, long service recognition, and employee appreciation incentives ~ Employer pension contribution of 3% ~ Enhanced maternity and paternity pay ~ A vibrant social calendar and engagement programme, including team events, seasonal celebrations and a quarterly Chair’s message ~ Access to the HSF Health Plan*, including: ~ Dental reimbursement ~24/7 GP advice line and confidential counselling support, including assistance for dependents ~ Complimentary cover for your partner and children ~ High street and grocery discounts, discounted cinema tickets, and a wide range of retail offers ~ Discounted gym memberships 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. We are a unique property, blending a service style of gastro precision with dining room warmth, and Parisian glamour. 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. As a supervisor you will thrive amidst service, while keeping an eye on BOH and FOH standards. 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. Guest Experience & Service Excellence: 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. Operational Management and Efficiency: Execute and monitor opening, shift change, and closing duties, ensuring consistency and readiness. 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. Health and Safety Management: Act in accordance with fire safety instructions and promote a safe working environment. Attend to and stay updated on mandatory training and legislative changes. Elevate team performance, morale, productivity, and enthusiasm. 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. 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. Ability to speak and write French is desirable but not essential. Strong leadership skills to motivate the team and maintain a high level of service. Availability to work flexible shifts, including evenings, weekends, and holidays.