Supervisor

To support our mission of to create a collection of iconic pubs and country inns, celebrating the best of British and supporting our local heroes with all things food.
Overview of the role To be the bridge between the team and managers, driving standards of service, managing breakfast shifts and occasionally cashing up when needed. Striving for more responsibility and learning more about the running of your site. .................................................................................................................

People
• Be a role model to your team and ensure punctuality and perfect presentation every customer, every time. .......................................................................................................................................
• To champion the culture and reward initiatives within the pub to drive optimal team engagement. ...........................................................................................................................
• To champion the cohesion between front of house, bar and back of house operations to ensure teamwork, communication and food and drink knowledge is shared.
.................................................................................................................
• Responsible for managing aspects of shifts and expecting high standards from the team
.................................................................................................................
• Assisting new starters, identifying training needs and facilitating training

Operational (magic)
• To lead, open and close a shift in the absence of a manager
.................................................................................................................
• To have exceptional knowledge about products, menu and services available within the site ................................................................................................................
• Billing/till procedures for all areas under your authority must be carefully monitored and administrated. .................................................................................................................
• Have an advance understanding of Health and Safety and Hygiene and Safety on site
.................................................................................................................
• Ensure all standard checklists are used as prescribed. To ensure restaurant and bar cleaning rotas are followed and all areas are followed and ready for service.
.................................................................................................................
• To be able to deal with any reasonable requests from guests in a professional manner. .................................................................................................................
• To strive and anticipate customer needs whenever possible and react to these to enhance customer satisfaction. .................................................................................................................
• To ensure that any problems or complaints are dealt with efficiently and if an immediate solution is unobtainable to ensure a full hand over to the relevant person as soon as possible. To immediately report to the Maintenance department any hazards or defects.
................................................................................................................
• To ensure that all incidents that occur whilst you are on duty are recorded in the correct manner i.e. fire, accidents, complaints. .................................................................................................................
• To ensure up to date stock control of the products by adhering to par stock levels and balancing daily. .................................................................................................................
• To ensure a comprehensive knowledge of liquor licensing laws. ..................................................................................................................
• To support the operational teams, drive performance across both financial and customer metrics at the pub.
.................................................................................................................
• Be a role model to the wider team, displaying and promoting the Cirrus values

Money
• To help the operational team in deciding and executing promotional and offers that support enhancing the customer experience and putting more cash in the till.
.................................................................................................................
• Ensure you are alert to maximising department revenue through upselling and correct posting/revenue capture. Achieved through focused customer care. Generate ideas to improve sales in the restaurant, lounge, and bar. .................................................................................................................
• Begin to have an awareness of wage controls and rota management
.................................................................................................................
• Follow cash and stock handling procedures in the business

Growth
• To engage with guests, monitor, act on feedback. To champion guest interaction and ensure they remain at the heart of everything we do.
...........................................................................................................................
• To grow opportunities to engage with the neighbourhood and maximise PR opportunities available to the pub. ...........................................................................................................................
• To support your partner/landlord in any people initiatives and programmes. .......................................................................................................................

To support our mission of to create a collection of iconic pubs and country inns, celebrating the best of British and supporting our local heroes with all things food.
Overview of the role To be the bridge between the team and managers, driving standards of service, managing breakfast shifts and occasionally cashing up when needed. Striving for more responsibility and learning more about the running of your site. .................................................................................................................

People
• Be a role model to your team and ensure punctuality and perfect presentation every customer, every time. .......................................................................................................................................
• To champion the culture and reward initiatives within the pub to drive optimal team engagement. ...........................................................................................................................
• To champion the cohesion between front of house, bar and back of house operations to ensure teamwork, communication and food and drink knowledge is shared.
.................................................................................................................
• Responsible for managing aspects of shifts and expecting high standards from the team
.................................................................................................................
• Assisting new starters, identifying training needs and facilitating training

Operational (magic)
• To lead, open and close a shift in the absence of a manager
.................................................................................................................
• To have exceptional knowledge about products, menu and services available within the site ................................................................................................................
• Billing/till procedures for all areas under your authority must be carefully monitored and administrated. .................................................................................................................
• Have an advance understanding of Health and Safety and Hygiene and Safety on site
.................................................................................................................
• Ensure all standard checklists are used as prescribed. To ensure restaurant and bar cleaning rotas are followed and all areas are followed and ready for service.
.................................................................................................................
• To be able to deal with any reasonable requests from guests in a professional manner. .................................................................................................................
• To strive and anticipate customer needs whenever possible and react to these to enhance customer satisfaction. .................................................................................................................
• To ensure that any problems or complaints are dealt with efficiently and if an immediate solution is unobtainable to ensure a full hand over to the relevant person as soon as possible. To immediately report to the Maintenance department any hazards or defects.
................................................................................................................
• To ensure that all incidents that occur whilst you are on duty are recorded in the correct manner i.e. fire, accidents, complaints. .................................................................................................................
• To ensure up to date stock control of the products by adhering to par stock levels and balancing daily. .................................................................................................................
• To ensure a comprehensive knowledge of liquor licensing laws. ..................................................................................................................
• To support the operational teams, drive performance across both financial and customer metrics at the pub.
.................................................................................................................
• Be a role model to the wider team, displaying and promoting the Cirrus values

Money
• To help the operational team in deciding and executing promotional and offers that support enhancing the customer experience and putting more cash in the till.
.................................................................................................................
• Ensure you are alert to maximising department revenue through upselling and correct posting/revenue capture. Achieved through focused customer care. Generate ideas to improve sales in the restaurant, lounge, and bar. .................................................................................................................
• Begin to have an awareness of wage controls and rota management
.................................................................................................................
• Follow cash and stock handling procedures in the business

Growth
• To engage with guests, monitor, act on feedback. To champion guest interaction and ensure they remain at the heart of everything we do.
...........................................................................................................................
• To grow opportunities to engage with the neighbourhood and maximise PR opportunities available to the pub. ...........................................................................................................................
• To support your partner/landlord in any people initiatives and programmes. .......................................................................................................................