THE WILLIAM CECIL
Housekeeping Supervisor
Up to £13.50 per hour.
The on target earning potential for this role is £13.50 per hour - comprising a base hourly rate of up to £12.50, plus a qualified estimate of £1 per hour*
ABOUT THE JOB:
As Housekeeping Supervisor, you’ll support the daily management of the department - making sure every room, hallway, and shared space meets the highest standards of cleanliness and presentation. You’ll take pride in creating spaces that feel cared for, calm, and ready for guests to enjoy.
You’ll also play a key part in team development: motivating, supporting, and leading by example to maintain a positive and efficient working environment. Your eye for detail and commitment to consistency will help make every guest stay a memorable one.
The William Cecil is part of Woodford is a growing family of characterful places to eat, drink, and stay and you’ll be part of a team that’s proud to deliver exceptional service, with opportunities to grow and move across the business as you do.
YOUR DAY-TO-DAY WILL INVOLVE:
Take pride in keeping the kitchen clean, tidy, and running efficiently throughout service.
Wash and maintain all kitchen equipment, utensils, and crockery to a high standard.
Support chefs by ensuring they have clean tools, clear spaces, and everything they need to work efficiently.
Follow all Health & Safety and food hygiene procedures to maintain a safe working environment.
Manage waste and recycling responsibly, keeping storage areas clean and organised.
Communicate clearly with your team and be ready to lend a hand wherever needed.
Arrive on time, well-presented, and ready to get stuck in.
Foster a positive, collaborative team culture where everyone feels supported and motivated to deliver great service.
Be open to feedback and committed to learning and developing your skills.
WHO YOU'LL REPORT TO:
Our Housekeeping Manager, Gosia
WHAT'S IN IT FOR ME:
Discounts across the group.
Invite to the annual Woodford Hoedown
£100 anniversary bonus
Voucher on your birthday
A fair share of gratuities
Food on shift
Regular days off
A formal (and informal) training program
Scope to progress across the group
Uniform provided