Vacancies

Hospitality Supervisor Monday - Friday

Job Introduction

At Vacherin, our values are at the heart of everything we do. We are Precise in delivering exceptional food and service, Personal in the way we build genuine relationships and care for others, and Bold in embracing new ideas, creativity and innovation. Together, we create memorable experiences for our clients while supporting each other to grow and succeed.

Are you passionate about food, drink and exceptional service? Would you like to join an award-winning hospitality team and still make it home for dinner? We're looking for a Hospitality Supervisor to join our team in London at a prestigious banking firm.

Location: 33 Old Broad Street, London, EC2N 1HZ

Working Pattern: Monday - Friday, 40 hours per week, 08:00am - 16:30pm, Flexibility required for evening events paid at 1.5

Rate of Pay: £33,500 per annum

This role is a 12-month fixed-term maternity cover contract

We are seeking an experienced and customer-focused Corporate Hospitality Supervisor to oversee the day-to-day delivery of high-quality hospitality and catering services within a corporate environment.

The successful candidate will be responsible for ensuring precise and professional service delivery, and a consistently positive experience for clients, visitors, and employees. Working closely with the hospitality, culinary, and service teams, you will lead by example, maintain pre-set operational standards, and ensure that all hospitality services reflect the organisation’s commitment to excellence.

This is an excellent opportunity for a motivated hospitality professional with strong leadership skills, a passion for customer service, and the ability to deliver seamless corporate hospitality experiences.

Key Responsibilities

Corporate Hospitality Operations

• Oversee the daily operation of corporate hospitality services, ensuring efficient and professional service delivery.
• Coordinate hospitality arrangements for meetings, conferences, business lunches and corporate events.
• Ensure meeting rooms, dining areas, service stations, and hospitality spaces are prepared to the required standard.
• Monitor food presentation, service quality, and overall guest experience to ensure consistently high standards.
• Coordinate with kitchen and service teams to ensure timely preparation and delivery of food and beverages.
• Respond promptly and professionally to last-minute requests and changing client requirements.

Team Leadership and Development

• Supervise, motivate, and support a team of six hospitality assistants to deliver excellent service.
• Allocate duties and coordinate shift activities
• Coaching, and guidance to support team performance and development.
• Lead by example, promoting professionalism, teamwork, accountability, and a customer-focused culture.
• Monitor individual and team performance, providing feedback and escalating concerns where appropriate.

Client and Guest Experience

• Build and maintain positive working relationships with corporate clients, employees, visitors, and senior stakeholders.
• Deliver a welcoming, discreet, and professional service, particularly when supporting senior executives and VIP guests.
• Resolve service issues effectively, and identify opportunities to improve the guest experience.
• Ensure all hospitality activities reflect the organisation’s brand, values, and service standards.

Food Safety, Health and Safety

• Ensure compliance with food safety legislation, food hygiene procedures, allergen management requirements, and health and safety policies.
• Monitor food handling, storage, temperature control, cleanliness, and presentation standards.
• Ensure catering areas, equipment, and service spaces are maintained in a clean, safe, and organised condition.
• Complete and maintain relevant operational checks, records, and documentation.
• Report hazards, incidents, equipment faults, and maintenance requirements promptly to the head of hospitality.

Stock Control and Operational Performance

• Monitor stock levels, assist with ordering, and minimise waste while maintaining service quality.
• Support cost control initiatives and ensure resources are used efficiently.
• Work with the head of hospitality to monitor service standards, customer feedback, operational targets, and key performance indicators.
• Contribute to service reviews and implement improvements to enhance efficiency and customer satisfaction.

Essential Requirements

• Minimum of three years’ experience in hospitality, catering, or high end food service operations.
• Previous experience supervising or leading a hospitality or catering team.
• A strong commitment to customer service and high-quality service delivery.
• Good knowledge of food hygiene, food safety, allergen awareness, and health and safety procedures.
• Excellent communication, organisation, and time-management skills.
• The ability to prioritise tasks, solve problems, and remain calm in a fast-paced environment.
• A professional, approachable, and presentable manner.
• Confidence in working with clients, colleagues, and senior stakeholders.
• A proactive attitude and willingness to undertake further training and professional development.

Desirable Requirements

• Experience working in corporate hospitality, executive dining, premium catering, or a business and conference environment.
• A recognised Basic Food Hygiene or Food Safety certificate.
• Experience coordinating corporate meetings, hospitality functions, and business events.
• Familiarity with stock control, ordering systems, and hospitality reporting.