The First-Class Dining & Hospitality Supervisor is responsible for the day-to-day leadership of the Great Central Railway's premium dining and hospitality operation. This includes overseeing First Class Dining services, developing the wider hospitality offer for charter trains and corporate events, and ensuring exceptional standards of customer service, food presentation and operational delivery.
Working as part of the Food & Beverage Management Team, the postholder will also take ownership of a department-wide leadership responsibility, supporting the continuous development of standards, systems and colleagues across all Food & Beverage operations.
Key Responsibilities
Operational Leadership
- Lead the planning and delivery of First Class Dining services.
- Oversee hospitality services for charter trains, private events and corporate functions.
- Ensure consistently high standards of food quality, customer service and presentation.
- Coordinate staffing requirements for dining and hospitality operations.
- Monitor operational performance and identify opportunities for improvement.
- Ensure compliance with food safety, licensing and health and safety legislation.
Commercial Development
- Support the growth of premium hospitality services.
- Develop new hospitality packages and customer experiences.
- Maximise revenue opportunities through effective service delivery and customer satisfaction.
- Monitor sales performance and contribute ideas for business development.
Leadership & People Management
- Supervise, motivate and support paid staff and volunteers.
- Lead by example, creating a positive and professional working environment.
- Assist with recruitment, induction and training.
- Encourage teamwork and collaboration across the wider Food & Beverage department.
Departmental Leadership
Alongside operational responsibilities, lead one department-wide area such as:
- Training and Service Standards
- Rostering and Resource Planning
- EPOS, Stock Control and Purchasing
This responsibility will be agreed based on individual strengths and development aspirations.
Person Specification
Essential
- Previous supervisory experience within hospitality, catering or food service.
- Excellent customer service skills.
- Strong organisational and planning abilities.
- Ability to lead and motivate both employees and volunteers.
- Good communication and interpersonal skills.
- Commercial awareness.
- Flexible approach to weekend and event working.
Desirable
- Experience managing hospitality or fine dining operations.
- Knowledge of food safety legislation.
- Personal Licence holder (or willingness to obtain).
- Interest in heritage railways or visitor attractions.
Key Competencies
- Leadership
- Customer Focus
- Commercial Awareness
- Planning & Organisation
- Problem Solving
- Team Development
- Continuous Improvement
Pay: £25,420.00-£37,572.57 per year
Work Location: In person
