Catering Supervisor - B&I

Overview

We are seeking an experienced and motivated Catering Supervisor to join our team. In this role, you will oversee daily catering operations, ensuring exceptional service and high-quality food standards. You will lead a team, manage schedules, and maintain compliance with health and safety regulations.

Requirements

• Completed National Senior Certificate.
• Knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Ability to communicate and understand the predominant language(s) of the canteen’s trading area.
• Stamina to work 45-50 hours per week.
• Ability to work in a standing position for long periods of time (up to 5 hours).
• Ability to reach, bend, stoop and frequently lift up to 50 pounds.

Responsibilities

• Take responsibility of the catering facility in the absence of the catering manager / front of house manager.
• Maintain operations standards of the kitchen including stock, cash and staff levels.
• Ensure the highest level of service is provided to all customers.
• Ensure all core standard procedures are adhered to at all times.
• Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
• Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
• Support promotional activity within the facility.
• Maintain an awareness and control of all security systems on site.
• Maintain a good working relationship with the company and customers.
• Report any maintenance issues within the department to the relevant parties.
• Carry out and maintain cash handling policies and general administrative duties.
• Be responsible for ongoing motivation of staff, leading by example.
• Manage staff and ensure they achieve their full potential.
• Assist and take part in regular team meetings as agreed with senior management.
• Monitor and develop fixed and indefinite staff members.
• Monitor staff timekeeping and attendance.
• Re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that the preparation of food is hygienic and that a 'clean as you go' discipline is adhered to.
• Ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
• Further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

How to apply

Apply on source site