Supervisor - Catering
Role Overview
Supervises and coordinates daily catering operations to deliver smooth service, food safety, customer satisfaction, and efficient use of staff and resources.
Key Skills for This Role
Full Job Posting
Role overview
Supervises and coordinates daily catering operations to deliver smooth service, food safety, customer satisfaction, and efficient use of staff and resources.
Catering and event operations
- Oversee food preparation, setup, service, and breakdown; ensure events follow agreed menus, schedules, and service standards.
- Coordinate with kitchen, service, logistics, and other departments to ensure timely delivery.
- Monitor food presentation, portions, quality, and service standards; ensure equipment and service areas are ready before events.
- Conduct pre-event briefings, allocate staff duties, and prepare assignments and schedules.
Staff and customer service
- Supervise, motivate, and train catering staff on service standards, food safety, hygiene, and company procedures.
- Monitor staff attendance, punctuality, grooming, and performance; address operational issues and staff concerns.
- Liaise with clients and organizers, handle complaints, and ensure dietary requirements and special requests are communicated and fulfilled.
Food safety and inventory
- Ensure compliance with food safety, hygiene, health, and safety rules and monitor storage, temperature, handling, and service practices.
- Maintain clean areas, equipment, and utensils; promptly report safety, hygiene, or quality concerns.
- Monitor supplies and equipment, assist with stock checks, minimize waste and costs, and ensure company resources are handled and stored properly.
Qualifications and experience
- Requires 3–5 years of catering, hospitality, food and beverage, or similar operational experience and previous supervisory or team-lead experience.
- A related diploma or bachelor's degree is preferred; experience with events, corporate catering, or large-volume food service is an advantage.
- Food safety and hygiene certification is preferred.
Skills and competencies
- Requires leadership, team management, customer service, communication, organization, and time-management skills.
- Requires knowledge of food safety and hygiene standards, catering equipment, and service procedures.
- Requires problem-solving, decision-making, attention to detail, and the ability to coordinate multiple priorities.
- Basic computer and reporting skills are expected.
Working conditions
- Flexible hours may include evenings, weekends, and public holidays.
- The role involves standing and walking for extended periods and working in busy catering and event environments with tight deadlines.
Performance measures
Performance measures include customer satisfaction, service quality, timely event execution, food safety compliance, staff productivity and attendance, waste and cost control, and equipment and inventory control.
Pay
- Pay is QAR 3,000–4,500 per month.
Work location
- The posting states that work is in person.
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