Catering Supervisor

Inspects employees daily for cleanliness and health problems.

Monitors and checks cleaning procedure execution.

Monitors and checks proper food handling procedures.

Orientation of new and incoming employees on a specific task; cleaning procedures, use of equipment and supplies.

Inspects kitchen, dish room, pot-washing room, store rooms, storage facilities, dining rooms, employee restrooms, and garbage disposal to ensure cleaning standards are met.

Ensures proper coverage of employees for each concerned department and keeps daily timesheets of all employees.

Maintains coordination of Process and Quality monitoring forms by HACCP Principles and practices.

Job Responsibilities 2

Liaises with the Production Manager and Site Supervisors on operational and quality functions in each department.

Achieves budgeted profit.

Timely accurate accounting and production within the site.

Ensures compliance with contract and company policies and procedures.

Determines requirements in ingredients and set portions.

Schedules staff shifts.

Trains and manages wait staff and kitchen personnel.

Oversees food prep and customer service.

Reports on expenses.

Manages stock and places orders as needed.

Ensures compliance with health and safety regulations