Catering Supervisor

Catering Supervisor Job Description Template

Our company is looking for a Catering Supervisor to join our team.


  • To ensure a strong relationship is kept with client & customers;
  • Cash control, weekly banking and daily cash up;
  • Creating a positive team atmosphere & customer environment;
  • To provide and maintain the highest standards of food & drink service;
  • To communicate effectively with your manager and team;
  • Assisting with administrative duties as required;
  • To support the manager in delivering quality service across the unit;
  • Record any training that is undertaken on all staff’s individual training cards;
  • Remain professional at all times;
  • Promote good safety habits and methods of work;
  • Ensure all equipment is cleaned and maintained as per cleaning schedules;
  • Ensure all duties are carried out in line with Medirest standards;
  • Maintain a high standard of personal hygiene and appearance;
  • Manage client queries;
  • Ensure all cleaning schedule KPI’s are signed on completion.


  • Weekend duty supervisors- sole decision maker – direct line of supervision as agreed;
  • Resolving staffing issues, reorganise service delivery at short notice to ensure standards maintained;
  • Impart news regarding performance or operational issues to staff;
  • To cater for special diet requirements for patient feeding as required liaising with the diets chefs;
  • Ensure all near misses and accidents are reported within 24 hours;
  • Maintain all materials to the agreed stock holding level ensuring a plentiful supply of goods to meet patient needs;
  • Ensure completion of patient surveys are at the required numbers;
  • To ensure the prompt service of all meals and services at the required times to the company’s standards and client’s satisfaction;
  • Recording all breakages in the record book;
  • Carry out a weekly observation audit on wards and report back to management;
  • Report any mechanical or electrical defects to management;
  • Line management responsibility for the Catering staff including all training, appraisal, first line disciplinary, counselling and absence action;
  • Follow key procedures and sign in/out all keys;
  • To be aware and adhere to portion sizes and control portion standards during production & service;
  • Compile work rosters, authorise annual leave and arrange day to day cover for unplanned absence.