Catering Supervisor

**Requirements**:

- High school/equivalent in experience - focus on intermediate literacy and numerical abilities;
- Food and Beverage Manager or similar qualification;
- Previous experience in an Supervisor role or equivalent.

Competencies/Skills:

- Good knowledge of food safety & hygiene practices;
- Good knowledge of stock and cost control;
- Good knowledge of menu planning and dietetic requirements;
- Good knowledge of roles and responsibilities within the department/unit.

Personal traits:

- A high level of personal cleanliness;
- Able to manage time and work under pressure;
- Able to remain calm and in control in difficult situations;
- Proactive;
- Good communication and organizational skills;
- Team leader ability;
- A high degree of personal motivation with the ability to influence and motivate others;
- Positive attitude to change and innovate;
- Flexible attitude.

Job Duties:

- Discuss catering arrangements with clients;
- Plan menu and communicate with the chef;
- Supervise the purchase, storage and issuing of food;
- Supervise provision of all crockery, cutlery, detergents, kitchenware, etc.;
- Make sure that there is adequate security for food and equipment;
- Keep records of payments, expenses, temperature logs, calibration documentation, etc.;
- Plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas;
- Manage staff hiring, training and time schedules;
- Make sure the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to the sanitary regulations;
- Attend to complaints concerning food and service;
- Liaise with the Operations Manager to determine areas for improvement - unit objectives;
- Partake in company initiatives, such as the annual campaign and monthly completion of the Balanced Score Card.
- Phone Head Office every day to inform them that the contract is fine upon opening;
- On meal count rounds take along tea sheets and production sheets to Wards;
- Always check for completion of diet sheets, meal times on lists and tea lists;
- Management of staff restaurant after 3pm (clean, help prep etc.);
- Check Staff Restaurant food quality;
- Different shift/ different working strategies;
- Communication and respect between management and staff;
- Managers to delegate tasks / “work plan for the day”;
- One Manager to always be in the kitchen (take turns) on weekends to monitor kitchen staff and stores;
- Warnings to staff from Managers to take place in Wards;
- Manager to check food and signatures on menus;
- Manager to issue stock on weekends, and see that there is no wastage;
- Complaint handling of patients over weekends;
- Assistant to ensure that prep work are done over weekends;
- Breakfast production to be done the previous day to see the amount of stock to be issued;
- To capture invoices and bulk issues over weekends;
- Costing to be done every day.

Work Conditions:

- Ability to work long, irregular hours, including public holidays and weekends;
- Ability to manage considerable mental stress and pressure due to supervisory issues, workload, deadlines, time and budgetary constraints, and impact of decisions made.

Please send a copy of your updated CV (Word document) when applying.