Chef De Rang / Restaurant Supervisor (Northcote)

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Job Type


Closing Date



  • To ensure the smooth running of restaurant and bar service which is presented and served to Northcote’s Michelin star standard.
  • To pro-actively ensure exceptional customer service is delivered at all times.
  • To successfully manage purchasing and stock control.


  • To be fully conversant with the companies aims and objectives and to play a proactive role in their achievement.
  • To supervise and serve all Northcote guests.
  • Co-ordination of Service staff in relation with Head Waiter/ess
  • To ensure that stocks of service items are prepared and kept to an appropriate quantity in accordance with bookings.
  • To clean on a daily and weekly basis in relation to the ‘Cleaning Rota’.
  • To prepare the dining room for breakfast, lunch or dinner service in reference to Standards of Performance Manual.
  • During service: to monitor and run services whilst managing Commis on pass.
  • To prepare all service cutlery, water and wine service for your station whilst liaising with Sommelier etc.
  • To ensure that both the Restaurant, Bar and BOH are prepared for service.
  • Liaise with all of the service team to improve you own standards and knowledge.
  • To guarantee that the Daily Cleaning Rota for the Restaurant and Private Dining Room is carried out.
  • To support Reception on overflowing telephone calls when needed.
  • Assisting in the smooth running of all services within the hotel.
  • To be flexible in terms of your rota, your shifts will vary over breakfast, lunch or dinner
  • To pro-actively support the Northcote Management Team in the smooth running of the Hotel.
  • To undertake any tasks as requested by the Managing Director
  • To communicate with colleagues openly and fairly at all times and promote mutual respect within the Northcote Team.

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