Supervisor - Catering

The Catering Supervisor is responsible for supervising and coordinating day-to-day catering operations, ensuring smooth service delivery, high food safety and hygiene standards, excellent customer service, and efficient management of catering staff and resources.

Key Responsibilities

Catering Operations

• Supervise daily catering operations, including food preparation, setup, service, and breakdown.
• Ensure catering events and functions are executed according to agreed menus, schedules, and service standards.
• Coordinate with the kitchen, service team, logistics, and other departments to ensure timely delivery and service.
• Monitor food presentation, portion control, quality, and service standards.
• Ensure all catering equipment, utensils, and service areas are properly prepared before each event.
• Conduct pre-event briefings and allocate duties to catering staff.

Team Supervision

• Supervise, guide, and motivate catering staff, waiters, servers, and support personnel.
• Prepare staff duty assignments and work schedules as required.
• Monitor employee attendance, punctuality, grooming, and performance.
• Train employees on service standards, food safety, hygiene, and company procedures.
• Address operational issues and staff concerns promptly and professionally.

Customer Service

• Ensure a high level of customer satisfaction throughout catering events.
• Liaise with clients and event organizers to understand and fulfill their requirements.
• Handle customer complaints and service issues and escalate them when necessary.
• Ensure special dietary requirements and specific customer requests are properly communicated and delivered.

Food Safety & Hygiene

• Ensure compliance with food safety, hygiene, health, and safety regulations.
• Monitor food storage, temperature control, handling, and service practices.
• Ensure catering areas, equipment, and utensils are maintained in a clean and hygienic condition.
• Report any food safety, health, safety, or quality concerns immediately.

Inventory & Cost Control

• Monitor the availability and appropriate use of food, beverages, equipment, and other catering supplies.
• Assist with stock checks and inventory control.
• Minimize food wastage, breakage, and unnecessary operational costs.
• Ensure company equipment and resources are handled and stored properly.

Qualifications & Experience

• Diploma or bachelor's degree in Hospitality Management, Catering, Food & Beverage Management, or a related field is preferred.
• Minimum 3–5 years of experience in catering, hospitality, food & beverage, or a similar operational environment.
• Previous supervisory or team-lead experience is required.
• Experience handling events, functions, corporate catering, or large-volume food service is an advantage.
• Food safety and hygiene certification is preferred.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Good organizational and time-management abilities.
• Ability to work under pressure in a fast-paced environment.
• Strong attention to detail.
• Knowledge of food safety and hygiene standards.
• Ability to coordinate multiple activities and priorities simultaneously.
• Problem-solving and decision-making skills.
• Good knowledge of catering equipment and service procedures.
• Basic computer and reporting skills.

Working Conditions

• Ability to work flexible hours, including evenings, weekends, and public holidays when required.
• Ability to stand and walk for extended periods.
• Willingness to work in busy catering and event environments.
• Ability to handle operational challenges and meet tight event deadlines.

Key Performance Indicators (KPIs)

• Customer satisfaction and service quality.
• Successful and timely execution of catering events.
• Food safety and hygiene compliance.
• Staff productivity and attendance.
• Food wastage and operational cost control.
• Compliance with company policies and procedures.
• Equipment and inventory control.

Pay: QAR3,000.00 - QAR4,500.00 per month

Work Location: In person