An award-winning family-owned business that’s been making memories for over 40 years, Godstone Farm is a family-focused visitor attraction in Surrey that welcomes over 250,000 visitors each year. We aim to make sure every guest visiting has the opportunity to discover, explore, and play on our 40-acre farm with over 500 animals, Surrey’s biggest soft play, and an amazing outdoor play area. Our team is what truly makes the difference – energetic, enthusiastic, responsible, trustworthy, hardworking, reliable, and with a passion for customer service. Feeding those hungry visitors is a key part of what we do – the Food and Beverage area of the attraction spans multiple outlets with a combined turnover of close to £1m. With ambitious growth plans, this is a fast-moving and developing area of the business.
The Food and Beverage Supervisor (Front of House) role provides an opportunity to make a real difference in delivering a high-quality food offering in a fast-paced environment – leading the visitor-facing side of the catering and special event operations across the Farm Park, including the Restaurant, Café, ‘Grab and Go’ kiosks, and any seasonal catering opportunities. This role will place customer and team member satisfaction at its heart whilst maintaining the highest standards of cleanliness, food hygiene, and presentation. Demonstrating knowledge and proficiency of all applicable food and beverage safety laws and regulations is a must, along with meeting and exceeding any financial goals, whilst contributing, developing, and implementing a future plan for the continued success of the day-to-day food and beverage offering and seasonal events.
Location : Godstone, RH9 8LX
Contract type:
Permanent Hours : Full time - 40 hours per week including bank holidays Salary : £29,025 p.a. This is a full-time role which will involve weekends, bank holidays, and occasional evening work. The job holder is required to be flexible with their working hours in line with the demands of the business. What we are looking for: A passion for delivering a high-quality Food and Beverage offering, setting and delivering high standards in food quality, presentation, service, and cleanliness. A clear understanding and desire to contribute to the commercial success of the Food and Beverage area through both revenue generation and cost control. Awareness of customers’ perceptions and expectations. Taking feedback and continuously improving the offer we provide. The ability to recruit, train, motivate, and manage a team effectively and efficiently. A recognition for the importance of health and safety for all visitors and staff through ensuring all legal requirements are adhered to (e.g. Licensing, Food Safety, COSHH). Flexibility and willingness to work hard and have fun at the same time. Level 3 Supervising Food Safety is desirable but training to achieve this can be provided. Experience as an F&B Supervisor or Assistant Manager working in a high-quality restaurant/establishment. Experience of a multi-site operation is highly advantageous. Ideally, experience of food operations in the kitchen and front of house. Great organisational and communication skills. Experience of forecasting for stock control/ordering. Proven leadership abilities. Ability to keep calm under pressure. Excellent knowledge, enthusiasm, and understanding of the food industry. Customer-oriented mindset with proven experience of leading a team in a customer-facing environment. Main Responsibilities: Operations Manage the day-to-day running of a 180 cover sit-down restaurant operation. Lead from the front in service delivery on peak days. Ensure compliance with food safety regulations and drive cleaning standards in the front of house areas. Act as project champion for new initiatives and events with the F&B remit. Customer Serve good quality food in a clean and welcoming environment, placing the visitor at the heart of any decisions. Lead by example to ensure the highest level of service delivery to both internal and external customers, including managing complaints where necessary. Develop and motivate the team to deliver service excellence. Know and understand visitor dietary requirements, and all food allergens, ensuring all team members are informed, trained, and understand its importance. Team Recruit, induct, train, supervise, and coach team members to achieve their full potential. Address performance issues with team members in a timely and appropriate manner. Manage the department’s rota ensuring adequate staff numbers to meet forecasts and business needs. Financial Develop a sound understanding of the commercial aspect of the Food and Beverage department and the wider farm. Maintain an awareness of the financial position of all outlets, proactively driving spend per head, revenue, and profit. Deputise for the F&B Manager in planning, placing, and controlling stock orders. Remain within agreed operational budget costs by regularly reviewing key indicators and account information, including the continual monitoring of staffing levels, cost of sale, and gross profitability. Play an active part in the monthly stock-taking process.
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Permanent Hours : Full time - 40 hours per week including bank holidays Salary : £29,025 p.a. This is a full-time role which will involve weekends, bank holidays, and occasional evening work. The job holder is required to be flexible with their working hours in line with the demands of the business. What we are looking for: A passion for delivering a high-quality Food and Beverage offering, setting and delivering high standards in food quality, presentation, service, and cleanliness. A clear understanding and desire to contribute to the commercial success of the Food and Beverage area through both revenue generation and cost control. Awareness of customers’ perceptions and expectations. Taking feedback and continuously improving the offer we provide. The ability to recruit, train, motivate, and manage a team effectively and efficiently. A recognition for the importance of health and safety for all visitors and staff through ensuring all legal requirements are adhered to (e.g. Licensing, Food Safety, COSHH). Flexibility and willingness to work hard and have fun at the same time. Level 3 Supervising Food Safety is desirable but training to achieve this can be provided. Experience as an F&B Supervisor or Assistant Manager working in a high-quality restaurant/establishment. Experience of a multi-site operation is highly advantageous. Ideally, experience of food operations in the kitchen and front of house. Great organisational and communication skills. Experience of forecasting for stock control/ordering. Proven leadership abilities. Ability to keep calm under pressure. Excellent knowledge, enthusiasm, and understanding of the food industry. Customer-oriented mindset with proven experience of leading a team in a customer-facing environment. Main Responsibilities: Operations Manage the day-to-day running of a 180 cover sit-down restaurant operation. Lead from the front in service delivery on peak days. Ensure compliance with food safety regulations and drive cleaning standards in the front of house areas. Act as project champion for new initiatives and events with the F&B remit. Customer Serve good quality food in a clean and welcoming environment, placing the visitor at the heart of any decisions. Lead by example to ensure the highest level of service delivery to both internal and external customers, including managing complaints where necessary. Develop and motivate the team to deliver service excellence. Know and understand visitor dietary requirements, and all food allergens, ensuring all team members are informed, trained, and understand its importance. Team Recruit, induct, train, supervise, and coach team members to achieve their full potential. Address performance issues with team members in a timely and appropriate manner. Manage the department’s rota ensuring adequate staff numbers to meet forecasts and business needs. Financial Develop a sound understanding of the commercial aspect of the Food and Beverage department and the wider farm. Maintain an awareness of the financial position of all outlets, proactively driving spend per head, revenue, and profit. Deputise for the F&B Manager in planning, placing, and controlling stock orders. Remain within agreed operational budget costs by regularly reviewing key indicators and account information, including the continual monitoring of staffing levels, cost of sale, and gross profitability. Play an active part in the monthly stock-taking process.
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