A Catering Supervisor Monday to Friday oversees and coordinates all aspects of catering operations for events, corporate functions, and institutional food services.
This role involves managing staff, ensuring food quality and safety, and delivering exceptional customer service.
Key Responsibilities:
Staff Management:
Schedule shifts and ensure adequate staffing for events
Provide leadership, coaching, and performance evaluations
Event Coordination:
Plan and execute catered events from start to finish
Organize event space layout and logistics based on client needs
Ensure timely setup, service, and breakdown of catering functions
Client Relations:
Serve as the main point of contact for catering clients
Handle inquiries, complaints, and last-minute changes professionally
Food & Beverage Oversight:
Monitor food safety and hygiene compliance (HACCP)
Manage inventory and order supplies as needed
Financial & Administrative Duties:
Monitor budgets and control costs related to catering operations
Perform daily cash analysis and maintain financial records
Use scheduling and inventory software tools
Qualifications:
Experience:
2–4 years in catering or food service management
Prior supervisory experience is highly desirable
Barista Skills
Skills Required:
Strong leadership and team management
Excellent customer service and communication
Organizational and problem-solving abilities
Knowledge of food safety and sanitation standards
Ability to multitask and work under pressure
Job Types: Full-time, Permanent
Pay: €*****-€***** per hour
Work Location: In person