Job Purpose
The Floor Supervisor is responsible for leading the front-of-house team to deliver exceptional guest experiences while ensuring smooth, efficient day-to-day operations. This role combines hands-on service with team leadership, maintaining high standards of hospitality, cleanliness, food safety, and operational excellence.
Key ResponsibilitiesTeam Leadership
- Lead and motivate the front-of-house team during each shift.
- Conduct pre-shift briefings, communicating daily objectives, promotions, and service expectations.
- Delegate tasks effectively and ensure all team members understand their responsibilities.
- Coach and support team members through regular feedback and on-the-job training.
- Foster a positive, inclusive, and high-performing team culture.
Guest Experience
- Deliver outstanding customer service and create a welcoming atmosphere for every guest.
- Handle guest enquiries, complaints, and feedback professionally, resolving issues promptly.
- Ensure service standards consistently reflect The Dial's values and brand expectations.
- Build positive relationships with regular customers and encourage repeat business.
Operational Excellence
- Oversee the smooth running of daily service across the venue.
- Ensure all opening, closing, and shift procedures are completed accurately.
- Monitor staffing levels throughout service and adjust where necessary.
- Support efficient table management and service flow during busy periods.
- Assist with stock control, ordering, deliveries, and inventory checks.
Health, Safety & Compliance
- Ensure compliance with all food hygiene, licensing, and health and safety regulations.
- Maintain high standards of cleanliness throughout the venue.
- Conduct regular floor checks to ensure the pub is presented to the highest standard.
- Ensure cash handling and till procedures are followed accurately.
Financial Performance
- Support the management team in achieving sales and labour targets.
- Promote food, drinks, and seasonal offers to maximise revenue.
- Monitor wastage and help control operating costs.
Communication
- Act as the main point of contact for the team during shifts.
- Communicate effectively with kitchen, bar, and management teams.
- Escalate operational issues to management where appropriate.
Skills & ExperienceEssential
- Previous experience in a supervisory or senior front-of-house role within hospitality.
- Strong leadership and people management skills.
- Excellent customer service and communication abilities.
- Ability to remain calm under pressure in a fast-paced environment.
- Strong organisational and problem-solving skills.
- Flexibility to work evenings, weekends, and bank holidays.
- Knowledge of food safety and licensing requirements.
Desirable
- Personal Licence Holder (or willingness to obtain).
- First Aid qualification.
- Experience with EPOS systems and cash management.
- Experience within premium pubs, bars, or restaurants.
Personal Attributes
- Passionate about hospitality and creating memorable guest experiences.
- Positive, approachable, and professional.
- Leads by example.
- Reliable, punctual, and accountable.
- Strong attention to detail.
- Confident decision-maker with excellent interpersonal skills.
- Commercially aware with a proactive mindset.
Key Performance Indicators (KPIs)
- Guest satisfaction and feedback scores.
- Service quality and speed.
- Team engagement and development.
- Labour and wage control.
- Stock management and wastage reduction.
- Compliance with food safety and health & safety standards.
- Achievement of sales targets and upselling performance.
What We Offer
- Competitive salary.
- Share of tips/service charge (where applicable).
- Staff discounts on food and drink.
- Ongoing training and career development.
- Opportunities for progression within the business.
- Supportive and friendly working environment.
- Company pension and holiday entitlement in line with company policy.
Pay: £14.00-£16.00 per hour
Work Location: In person
