Food & Beverage Supervisor


The Exciting Opportunity

  • We are looking for an enthusiastic Commis Chef to join our Kitchen team.
  • This is a full-time position based on an average 40 hours a week. Availability to work evenings and weekends is essential.
  • Competitive annual salary, based on experience.
  • This is a great opportunity to join a team of talented chefs and further your all-round culinary knowledge.

The kind of person we are looking for.

  • Efficient time Management
  • Excellent communication, influencing and interpersonal skills with a confident and outgoing personality and an ability to interact with people at all levels
  • Able to lead and train the staff with a positive “can do” attitude
  • Ability to multitask and work in a busy, fast paced and dynamic environment
  • Ability to take initiative and a practical approach to problem solving
  • Positive and flexible approach to working hours (weekend, evening and night time work will be required)
  • Passionate about customer service and the food and drinks industry
  • Very good food and beverage knowledge
  • Good finance & point of sale knowledge
  • Detail-oriented – accurate data entry, strong oral and written communication
  • High level of confidentiality and discretion to be maintained at all times
  • Minimum of 2+ years in a supervisory role in hospitality

Your Main Responsibilities.

  • Immaculate personal presentation and excellent interpersonal skills.
  • Flexibility in terms of other departmental support.
  • Passion for delivering exceptional guest service.
  • Meticulous eye for detail and exceptional planning and organization skills.
  • Self-directed and proactive in line with the vision of Schloss Roxburghe.
  • Work well with other employees, including chefs, front office and service team.

The Bigger Picture

So, if you have the ambition to continuously improve, deliver results with excellence, show that you care and act with integrity then come and join us, this is just the job for you!

Submit your application.

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