Floor Supervior/Duty Manager *Relocation Opportunity

Requirements

• Proven experience as a FOH Supervisor / Duty Manager / Team Leader in a busy café, restaurant, or hotel environment.
• You're fast, observant, and decisive - you notice what others miss.
• You can motivate a team (not just "help out").
• You're confident giving direction and feedback in the moment.
• Strong organisation and time management - you plan ahead, not react late.
• Calm under pressure: you can handle busy tourist-season service without standards dropping.
• Pay & perks
• Up to £35,000 per annum + tips (average £25-£30/day )
• Salary review after 8 weeks, if standards are met
• Staff meals and staff discounts
• Evenings off (great work-life balance)
• Live-in accommodation available for a small rent (ideal for relocation)
• Seasonal contract March-November , with opportunity for a permanent role
• How to apply
• Please apply with:
• A short note on where you've supervised (venue type + how busy it was)
• A quick example of how you keep standards high when it's hectic
• Your availability (and whether you'd need live-in accommodation)
• If you're a true floor leader who loves great service and running a tight ship, we'd love to hear from you.

Additional Information

Brambles of Inveraray | Live-in available | Evenings off | Seasonal March-November (perm possible) Are you the kind of supervisor who runs the floor - sets the pace, keeps standards high, spots problems early, and gets the best out of a team? Brambles of Inveraray (award-winning hotel & café) is looking for a confident Front of House Floor Supervisor / Duty Manager to lead daily service in our busy café. This is a hands-on operational role - you won't be in the office. You'll be on the floor, coaching, organising, and keeping everything sharp from open to close. We're in a tourist town, so summer is fast-paced. We need someone who thrives in that environment and can keep the team motivated, focused, and selling. What you'll be responsible for: Running the floor during service : directing the team, managing flow, and keeping energy high. Setting standards and holding them (non-negotiable): tables cleared and reset quickly no dirty plates left after guests leave guests greeted warmly and checked on service stays smooth even when it's busy Getting the café "set up to win" each day : opening readiness, section plans, pre-shift briefings, assigning jobs, checking the team is ready. Driving sales and pace : coaching upselling, keeping the team switched on, and stepping in immediately if standards slip. Spotting issues before they become problems : slow sections, bottlenecks, team members struggling, guest dissatisfaction - and fixing it fast. Training and coaching on the job : quick corrections, clear feedback, and building confidence in the team. Supporting the wider operation as needed (communication with kitchen, handling guest issues calmly, keeping the atmosphere positive).

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