Job Ref: MC1298
Branch: Meldrum House Country Hotel Golf Course
Location: Meldrum House Country Hotel Golf Course, Inverurie
Salary/Benefits: Great company benefits discounts
Contract type: Permanent
Hours: Full Time
Shift pattern: 5 days out of 7
Hours per week: 40
Posted date: 11/06/2026
Closing date: 25/07/2026
Position: Restaurant Supervisor
Department: Restaurant
Company
Meldrum House is part of the Monogram Collective, a leading UK operator of both city centre, luxury hotels and picturesque, rural hotels. We welcome the opportunity to showcase the very best of Scottish food, drink, scenery, and warm hospitality to our guests.
Our unique features include our award-winning, locally sourced cuisine, our 800-year-old Cave Bar with an impressive collection of over 120 whiskies, contemporary luxury dining domes and an exceptional golf course, ranked among Scotland’s top 100. 51 luxurious bedrooms and several diverse event spaces, including a ballroom with breathtaking views and the outdoor Titan Sky Bar dome, allows us to cater for various celebratory occasions by delivering excellence and a memorable experience.
Main Purpose of Job
Working under the supervision of the Restaurant management team, you will be responsible for maximising sales, profit and customer satisfaction in all food and beverage areas including the restaurant, outdoor dining domes and small private event spaces.
You will be responsible for assisting in coordinating and carrying out the practical, on the job training within your department, including training of new starts and the training of any new process or procedure to incumbent staff.
Specific Tasks
- To support all food and beverage staff to provide the highest level of customer care and consistent service delivery.
- Keep the restaurant and stillroom areas clean and always well-presented and assist with cleaning and housekeeping duties of your department.
- To maintain all Food and Beverage areas to the best possible standards, regarding , cleanliness and safety.
- Maintain an awareness of business levels throughout the hotel, highlighting potential busy periods and take action to ensure pro-active management at peak times.
- To be able to present and serve food and beverage in the correct manner and to ensure the required accompaniments are offered.
- To ensure all guests are received in a friendly and welcoming manner to the Restaurant and courteously shown to their seats.
- To display full knowledge of all items on the menu.
- To anticipate guest needs and pro-actively exceed guest expectations at all times.
- To ensure all feedback recognised and recorded in line with the procedures.
- To promote a professional, helpful image to all internal and external customers.
- To be aware of all facilities, services and special promotions offered by Apex/Monogram Collective Hotels and to effectively pass on this information to the guest to maximise hotel sales.
- Display knowledge of products and offerings including a competent knowledge of the bar and restaurant service.
- Train and develop staff in your team to the correct standards of service and competence.
- To be supportive to other departments at busy times and ensure good communication.
- Promote preservice briefings and post service briefings and ensure completion in your absence for the smooth running of shifts.
- Use of audits and SOP manuals to maintain correct levels of product and service.
- To ensure high standards of cleanliness of all areas of responsibility are maintained and regularly checked.
- To ensure that Liquor stock is secure and controlled at all times.
- To assist the manager in controlling Wage Costs on a day to day basis.
- To create a team environment with good employee morale and ensure a high level of commitment and pride in the department.
- Use our IT systems and the reports available effectively to ensure data collected is useable.
- To ensure strict stocktaking procedures are followed and investigated.
- To comply and support revenue driven incentives.
- To report regularly on performance and be prepared to attend all scheduled meetings accordingly.
- Responsible for the people management aspects of the role, including managing attendance, performance, HS, completing reviews, 1-2-1’s, annual appraisals and training.
- Any other duties as directed by your line manager or other member of the management team.
Reporting Structure
Reports to the Restaurant Manager
This post has supervisory responsibility for Food and Beverage Assistants and Bartenders.
Personal Characteristics and Competencies
The following range of characteristics and competencies are required.
Essential:
- Experience within food and beverage, preferably at shift leader level
- Can demonstrate an understanding of the elements that ensure the smooth running of a shift
- Evidence of having conducted job selection interviews
- Competent at writing professional letters and emails, compiling reports and data analysis
- Can demonstrate a clear understanding of the need for confidentiality
- Can effectively hold team meetings and 1-2-1 meetings and staff training sessions
- Can demonstrate an ability to compile rota’s
- Can demonstrate an understanding of budgeting and can explain the Profit and Loss Accounts
- Can identify employee relations issues know when to take appropriate action
- Can demonstrate ability to deal with face-to-face, telephone / email customer complaints in a calm and positive manner to a suitable conclusion
Desirable:
- Can demonstrate a working knowledge of Zonal
- Can demonstrate an ability to conduct monthly performance reviews / appraisals
- Health and safety awareness
- Competent in efficient cellar management
- Understands how to complete a stock take and how to control stock
- Competent in purchasing and ordering goods
- Competent in ensuring all floats are balanced at the end of shifts and resolve any associated problems
- Competent in using Microsoft Outlook - email and calendar, Excel and Word
