Catering Supervisor Required in Kuwait

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.

Responsibilities:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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