Catering Supervisor Job Description

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.