Catering Supervisor

Job Overview

• Role Purpose: Directs daily catering activities, bridges the gap between management and kitchen or service staff, and guarantees smooth event execution.
• Reports To: Catering Manager, Project Manager, or Food and Nutrition Director.
• Work Environment: Hotels, restaurants, corporate offices, institutional facilities, schools, and hospitals.

Key Responsibilities

• Staff Supervision: Assigns daily duties, creates work schedules, monitors performance, and provides hands-on guidance or training to catering assistants.
• Event Coordination: Plans and executes catered events from start to finish, ensuring food presentation matches client expectations and dietary requirements.
• Food Safety and Hygiene: Enforces health codes, proper food storage, safe cooking temperatures, and sanitation standards in compliance with local regulations.
• Inventory Management: Conducts stock counts, manages daily procurement of supplies, and minimizes waste to stay within budgetary guidelines.
• Customer Service: Greets guests, addresses client concerns promptly, and resolves service issues during active events.

Required Skills and Qualifications

• Leadership: Ability to direct small teams, delegate tasks effectively, and maintain morale in fast-paced settings.
• Communication: Strong interpersonal skills for clear coordination with staff, vendors, and clients.
• Knowledge of Regulations: Familiarity with food safety, sanitation guidelines, and Hazard Analysis Critical Control Point (HACCP) principles.
• Physical Stamina: Capacity to stand for long shifts, work in dynamic environments, and lift moderate loads (often up to 25 pounds).

Pay: Php35,000.00 - Php42,000.00 per month

Work Location: In person