Supervisor, Catering Services at Nile University of Nigeria

The Supervisor, Catering Services will be responsible for overseeing daily catering operations to ensure efficient service delivery, high food quality standards, and customer satisfaction.

He/she is expected to;

• Supervise daily catering operations, ensuring all food preparation and service activities run smoothly, efficiently, and in line with approved standards.
• Coordinate catering services for meetings, events, and institutional functions, ensuring accurate execution of service requirements, timely setup, and proper presentation.
• Monitor performance, provide guidance, and address operational gaps as needed.
• Ensure compliance with food safety, hygiene, and sanitation standards by enforcing regulatory requirements and internal policies.
• Monitor food quality, portion control, and presentation standards to ensure consistency and customer satisfaction.
• Conduct routine inspections of kitchens, service areas, and equipment to ensure cleanliness, functionality, and safety. Report maintenance issues promptly and follow up to ensure timely resolution.
• Assist in menu planning in collaboration with chefs and management, ensuring menus are cost-effective, nutritionally balanced, and aligned with customer preferences and organizational guidelines.
• Manage inventory levels, monitor stock usage, and track consumption patterns to reduce wastage and prevent shortages.
• Enforce health, safety, and occupational standards within catering operations by promoting safe work practices and ensuring staff compliance with safety procedures and use of protective equipment.
• Address customer complaints and service issues promptly and professionally, ensuring concerns are resolved to satisfaction. Escalate complex issues where necessary and implement preventive measures.
• Ensure accurate documentation to support management review and decision-making.
• Liaise with vendors and suppliers to ensure timely and accurate delivery of food items and catering supplies.

Qualification & Experience

• Bachelor’s degree in Catering, Hospitality Management, or a related field.
• Minimum of 3–5 years’ experience in catering or food service operations, with at least 2 years in a supervisory role.
• Certification or training in food safety and hygiene is highly desirable.
• Proven experience in supervising catering teams and coordinating events.
• Strong knowledge of health, safety, and sanitation regulations within food service environments.