Catering & Hospitality Supervisor at Greensprings School

Scope and General Purpose

• To manage catering operations, costs and budgets.

Main Duties

• To ensure procedures laid out in school food safety program as it concerns catering is followed
• To attend and oversee HACCP meetings
• To coordinate menu planning and kitchen operations
• To oversee the preparation and service of food and beverage
• To conduct quarterly market surveys
• To make monthly orders for materials to the purchasing department.
• To make weekly materials requisitions to kitchen store.
• To ensure the provision of quality food and service, to the requirements and satisfaction of the company.
• To check that food is prepared and delivered in a standardize process.
• Ensure that all ordered goods are delivered to the correct quantities, quality and price.
• To ensure that hygiene standards comply with company and statutory requirements.
• Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• Constantly train staff to effect good portion control and pleasing presentation of dishes.
• To ensure that maintenance problems are promptly reported and resolved.
• To ensure correct and timeous completion of all administrative work such as leave schedules, roasters, disciplinary actions, sick leave, daily attendance registers etc.
• Prepare and submit on the required format all information necessary for budgeting purposes, timely and accurately.
• Prepare and submit material usage reports, timely and accurately.
• Up to date on new trends in inventory by maintaining professional and technical knowledge, attending educational workshops; bench marking professional standards; reviewing professional publications; establishing personal networks.
• Prepare and submit weekly report on all activities to the Operations Manager
• To ensure no incident of spoilage or waste
• All other duties as reasonably requested.
• To provide evidence of quality check for all receivables
• To ensure safe food handling and storage practices are maintained
• To ensure that food meets required standard at all times.
• To ensure that recipe with approved usage is followed.
• Internal process quality must be followed.
• Manage and supervise team
• To have 90% of customer feedback as positive.
• To ensure that safe food temperatures are maintained at all times (0° - 5°C for cold and ≥65°C for hot meals)

Qualifications, Experience and Skills

• Minimum HND / B.Sc in a related field with at least 3-4 years relevant work experience.
• Maintains high ethical standards.
• Possess Basic Accounting Skills
• Flexible, Honest and able to “multi-task”
• Excellent Inter-personal skills
• Oversee quarterly market surveys
• Ensure proper documentation of all items that were received and issued. Keep update stock cards