Catering/Restaurant Supervisor

About the Hospice

Situated in Clydebank, St Margaret of Scotland Hospice has been a beacon of compassionate care for over 75 years. As Scotland's first and largest hospice, we have grown from our humble beginnings in 1950 to become a leading provider of specialist palliative care, offering a comprehensive range of inpatient, outpatient, and community support services.

Today, we are on the cusp of an exciting new chapter as we near the completion of a transformative £5 million renovation and remodelling project. This ambitious undertaking will greatly enhance the care we provide in our St Joseph's Ward, creating a state-of-the-art facility that combines the latest medical advancements with a warm, welcoming environment.

As we look to the future, we remain committed to our mission of providing exceptional care and support to those facing life-limiting illnesses and their families. With the unwavering support of our community and the dedication of our incredible staff, we will continue to be a source of hope, compassion, and healing for generations to come.

Join us in making a difference in the lives of those we serve. Together, we can ensure that everyone in our care receives the love, respect, and dignity they deserve.

About the Role

The Catering / Restaurant Supervisor plays a central role in delivering an exceptional hospitality experience within St Margaret of Scotland Hospice. The post holder ensures the smooth daily operation of the Garden Room Restaurant, supports the Executive Chef, and keeps the Chief Executive and Head of Human Resources informed of any key operational or administrative matters. The role directly contributes to creating a warm, welcoming environment at the heart of the Hospice.

Main Duties and Responsibilities

· Oversee the daily operation of the Garden Room Restaurant, ensuring high-quality service, efficient delivery, and consistent presentation standards.

· Ensure the restaurant is clean, well-presented, secure, and welcoming at all times, including the organisation of self-service areas and stock/furniture management.

· Manage stock control, cash handling, sales processes, and all opening/closing procedures.

· Coordinate the display and presentation of purchased goods and supervise the sale of pre-prepared items.

· Support the preparation of home baking and cold desserts.

· Ensure restaurant furniture, fixtures, and equipment are properly maintained.

· Maintain accurate financial and operational records for audit and management purposes.

· Complete daily cash-up procedures and use itemised till reports effectively.

· Carry out all administrative tasks relating to restaurant operations and stock management.

· Assist with the recruitment, induction, training, scheduling, and supervision of catering staff and volunteers.

· Foster a positive and supportive working environment that reflects Hospice values.

· Ensure full compliance with health and safety, food hygiene, and infection control standards within the Garden Room Restaurant.

· Adhere to all Hospice policies, including the No Smoking Policy.

· Serve as a positive ambassador for SMH, representing the Hospice at community and fundraising events when required.

· Maintain effective communication across departments, working closely with the Executive Chef, Commercial Manager, and wider leadership to support commercial and fundraising initiatives.

· Uphold the Core Values and Mission of the Hospice and maintain strict confidentiality at all times.

· Support the Executive Chef with the development and improvement of the Kitchen and Garden Room Restaurant, including future service enhancements.

· Use resources efficiently to support sustainable and effective operations.

· Undertake additional duties as required to meet service needs. Seasonal peaks or events may require extended hours with advance notice.

Please note this job description outlines the key responsibilities of the role and may be updated as the needs of the service evolve.

Adjustments may be made through discussion during the review and appraisal process or in response to operational requirements.

Person Specification

· Strong communication and interpersonal skills, with the ability to build positive relationships with staff, volunteers, patients’ families, and visitors.

· Ability to supervise and motivate a diverse team.

· Good organisational and time-management skills with the ability to prioritise effectively.

· Knowledge of food safety, hygiene, and health & safety standards in a catering environment.

· Confident in using tills, POS systems, and basic administrative software (e.g., email, spreadsheets).

· Ability to maintain high presentation standards throughout the restaurant environment

· Experience delivering high standards of customer care.

· Experience with cash handling, till operation, and basic financial procedures.

· Experience managing stock, supplies, and ordering systems.

· Experience working in environments with high service expectations (e.g., healthcare, charity, hotel, or commercial hospitality settings).

Desirable

· Experience supervising or leading a team within a hospitality, catering, restaurant, café, or similar customer-facing environment.

· Experience working with volunteers.

· Experience in healthcare, hospice, or charity setting.

· Experience supporting food preparation (e.g., baking, desserts, simple catering tasks).

· Experience contributing to service development or improvement projects.

· Knowledge of charity-sector governance, values, or mission-driven work.

· Understanding of infection control principles within healthcare settings.