The Catering Supervisor is responsible for overseeing the daily operations of catering services, ensuring high-quality food service, and maintaining exceptional customer satisfaction. This role involves coordinating staff, managing event logistics, and ensuring that all catering activities run smoothly and efficiently.
| Salary | Market competitive |
| Experience | 4 years |
| Location | Kuwait |
| Qualification | Bachelor’s degree in hospitality management |
| Posted | 28 August 2024 |
| Job Type | Full-Time |
| Posted by | Habeebi Recruiter |
| last date to apply | apply within 15 days |
Responsibilities:
- Event Planning and Coordination:
- Coordinate with clients and the catering team to understand event requirements and preferences.
- Plan and organize catering activities, including menu selection, food preparation, and service logistics.
- Ensure all event details are executed according to the client’s specifications and company standards.
- Staff Supervision and Management:
- Supervise and manage the catering staff, including chefs, servers, and other support personnel.
- Schedule shifts, assign tasks, and ensure that staff are adequately trained and equipped to perform their duties.
- Monitor staff performance, providing guidance and support as needed to maintain service quality.
- Quality Control:
- Ensure that all food and beverages are prepared and served according to the highest quality standards.
- Monitor food presentation and service to ensure it meets client expectations and company guidelines.
- Conduct regular inspections of catering equipment and facilities to ensure cleanliness and compliance with health and safety regulations.
- Customer Service:
- Serve as the main point of contact for clients during events, addressing any concerns or special requests promptly and professionally.
- Ensure that clients are satisfied with the catering service provided, following up after events to gather feedback.
- Handle any customer complaints or issues with tact and efficiency, ensuring a positive outcome.
- Inventory and Supply Management:
- Manage inventory levels, ensuring that all necessary food, beverages, and supplies are available for upcoming events.
- Coordinate with suppliers to order and maintain stock, ensuring timely delivery and cost-effectiveness.
- Track inventory usage and report any discrepancies or shortages to management.
- Budgeting and Cost Control:
- Assist in budgeting and managing the financial aspects of catering operations, including cost control and revenue tracking.
- Monitor expenses to ensure they stay within budget, identifying areas for cost-saving without compromising quality.
- Prepare financial reports and assist in analyzing the profitability of catering services.
- Health and Safety Compliance:
- Ensure that all catering activities comply with health and safety regulations, including food handling and hygiene standards.
- Conduct regular safety training for staff and ensure that all team members are aware of and adhere to safety protocols.
- Handle any incidents or accidents promptly, reporting them to the appropriate authorities and taking corrective action.
- Problem Solving and Decision Making:
- Quickly and effectively resolve any issues or challenges that arise during catering events, from logistical problems to staff shortages.
- Make on-the-spot decisions to ensure the smooth running of events and client satisfaction.
- Anticipate potential issues and proactively implement solutions to avoid disruptions.
- Reporting and Documentation:
- Maintain accurate records of catering activities, including client interactions, staff schedules, and inventory usage.
- Prepare and submit reports on catering operations, event outcomes, and financial performance to management.
- Document feedback from clients and staff to continuously improve service quality and operational efficiency.
- Team Collaboration:
- Work closely with other departments, including sales, marketing, and kitchen staff, to ensure seamless coordination of catering services.
- Participate in team meetings and contribute to the development of new catering strategies and initiatives.
- Foster a positive and collaborative working environment, encouraging teamwork and professional growth among staff.
Qualifications:
- High school diploma or equivalent; a degree in hospitality management or a related field is preferred.
- Proven experience in catering, hospitality, or food service management.
- Strong leadership and team management skills.
- Excellent communication and customer service abilities.
- Ability to work under pressure and handle multiple tasks simultaneously.
- Knowledge of health and safety regulations related to food service.
Desired Skills:
- Attention to detail and a commitment to quality.
- Strong organizational and time-management skills.
- Problem-solving abilities and the capacity to make decisions quickly.
- Proficiency in basic computer applications, such as MS Office.
How to apply:
For more information or to apply, please contact us at our phone:
Telephone: +91 124 4399 399
Toll Free: 180030702828