Catering Supervisor

Holds key control and principal representative for the entire project site. Manages daily procurement operations, store room, kitchen, dining rooms, lodging facilities, delivery, and transportation of food. Responsible for orientation of new and incoming employees to their assigned tasks in each department. Plans and prepares a schedule of employees, reports, training, and requisitions as necessary. Maintains inventory control, recipes, cost control, safety, and health standards. Reports and liaises directly with the Projects Manager / Senior Catering Supervisor on all departmental responsibilities.

Job Responsibilities 1

• 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.
• Timely accurate accounting and production within the site.
• Ensures compliance with contract and company policies and procedures.
• Determines requirements in ingredients and set portions.
• 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.

Job Knowledge & Skills

• Knowledge of Food Safety. Must have a thorough knowledge of food service, food production, and employee management.
• Knowledge of personal health standards. Must possess a valid driver’s license.
• ERP knowledge; preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

7 years Experience Required

Agility

AI Fluency

Resilience

Quality

Leadership

Catering L2

Food and Beverage Quality Management L2

Safety Procedures and Compliance L2

Product/Service Management L2

Guest Relations L2

Education

Bachelor's Degree in Hotel and Restaurant Management or any related field