Catering Supervisor

Key Responsibilities:

• Supervise and maintain accurate stock levels of all kitchen supplies and consumables.
• Ensure timely procurement and proper storage of food items and equipment.
• Implement inventory control measures to reduce waste and cost.
• Monitor daily bar operations, stock usage, and compliance with service standards.
• Ensure proper handling, storage, and accountability of beverages.
• Coordinate with bar staff to maintain high‑quality service delivery.
• Hotel Supervision
• Supervise guest room readiness, housekeeping standards, and hospitality operations.
• Ensure smooth coordination between hotel staff and other service units.
• Maintain quality assurance in guest services.
• Staff Accommodation Supervision
• Oversee the cleanliness, safety, and general upkeep of staff accommodation.
• Ensure compliance with company housing policies and facility standards.
• Restaurant and Canteen Supervision
• Supervise the day‑to‑day operations of the staff restaurant and canteen.
• Ensure food quality, hygiene, and customer satisfaction are consistently maintained.
• Coordinate with kitchen teams to streamline service delivery,Kindly review and advise if you would like any modifications or additional responsibilities included.

Education and Qualifications

• Minimum of OND/HND/Bachelor’s Degree in Catering, Hospitality Management, Food Science, Hotel Management, or a related field.
• Professional certification in Catering, Hospitality Management, Food Safety, or a related discipline is an advantage.
• Food Safety/HACCP certification from a recognised institution is an advantage.

Experience

• Minimum of 3–5 years of relevant experience in catering, hospitality, food service, or a similar environment.
• Previous supervisory experience in a catering or hospitality operation is required.
• Experience in managing catering operations for large groups, corporate facilities, camps, project sites, or industrial environments is an advantage.

Work Location: In person