The Outlet Supervisor oversees the daily operations of the catering outlet in an industrial setting.
Responsibilities include managing staff, ensuring high-quality food and service delivery, maintaining cleanliness and safety standards, and handling customer interactions.
The ideal candidate should have strong leadership, communication, and organizational skills, with experience in managing catering or food service outlets in large-scale or industrial environments.
Key Responsibilities
1. Operations Management
Supervise daily operations, ensuring the smooth and efficient delivery of food and services.
Ensure food is prepared and served according to menu specifications and quality standards.
Monitor and maintain food presentation, portion control, and cleanliness throughout service periods.
Oversee opening and closing procedures, including cash handling, equipment management, and supply organization.
2. Staff Supervision & Training
Supervise and coordinate outlet staff, including servers, cooks, and kitchen assistants.
Lead and motivate the team to ensure high-quality service and excellent customer interactions.
Train new staff and provide ongoing support, guidance, and feedback to improve performance and skills.
Develop and maintain staff schedules, ensuring proper coverage during peak and off-peak times.
3. Customer Service & Client Relations
Provide excellent customer service by interacting with clients and addressing concerns or feedback professionally.
Monitor customer satisfaction, ensuring that special dietary needs and requests are accommodated.
Ensure the outlet meets or exceeds client expectations regarding service quality, cleanliness, and food presentation.
Foster a welcoming, positive environment for both clients and staff.
4. Inventory & Stock Management
Assist in managing inventory, ensuring stock levels are adequate while minimizing waste.
Monitor stock levels throughout service and communicate reordering needs to the manager.
Ensure all products are stored correctly and comply with safety and hygiene regulations.
5. Health, Safety & Hygiene Compliance
Maintain high health and safety standards within the outlet, ensuring compliance with food safety regulations and company policies.
Regularly inspect the cleanliness of the outlet, including dining areas, kitchen, storage spaces, and restrooms.
Ensure kitchen and service staff follow sanitation procedures to prevent cross-contamination and maintain a clean environment.
6. Reporting & Administration
Keep track of daily sales, inventory usage, and other relevant operational data.
Prepare and submit daily or weekly reports on outlet performance, including staffing levels, customer feedback, and operational issues.
Assist in managing operational budgets, ensuring cost control and efficient resource use.
Skills
Excellent interpersonal, communications, analytical, leadership and organization skills
