Catering Supervisor (225-914)

The Catering Supervisor plays a crucial role in managing and overseeing the catering operations of an establishment, ensuring the delivery of high-quality food services. This role requires a dynamic individual who can coordinate between kitchen staff, serving personnel, and customers to achieve outstanding service and customer satisfaction. The ideal candidate should possess excellent organizational skills, the ability to manage multiple tasks simultaneously, and have a keen eye for detail. Additionally, the Catering Supervisor must maintain a calm demeanor under pressure, ensuring that events run smoothly and objectives are met efficiently. This position provides an opportunity to work in a fast-paced environment where both leadership and cooperation are valued and rewarded.

Responsibilities

• Oversee day-to-day operations of the catering team to ensure high-quality service.
• Coordinate with kitchen and serving staff to ensure seamless food preparation and delivery.
• Manage inventory and ensure that all supplies are stocked and properly maintained.
• Develop and implement schedules for staff to ensure adequate coverage for events.
• Collaborate with the events team to design menus that meet client expectations and budgets.
• Ensure compliance with health and safety standards throughout all catering activities.
• Provide training and support to staff to improve efficiency and service quality.
• Handle customer queries and complaints, providing solutions to ensure client satisfaction.
• Work closely with the management to develop strategies for business growth and improvement.
• Prepare reports on catering activities, including costs, profits, and losses.
• Ensure all catering equipment is properly cleaned and maintained after use.
• Negotiate with vendors for cost-effective solutions in purchasing catering supplies.

Requirements

• High school diploma or equivalent, with further education in hospitality preferred.
• At least three years of experience in catering or food service management.
• Strong leadership and organizational skills, with the ability to multitask effectively.
• Excellent communication skills for interacting with staff and clients alike.
• In-depth knowledge of health and safety regulations within the catering industry.
• Proficiency in managing budgets and understanding financial statements is essential.
• Flexibility in working hours, including weekends and holidays, is required.