Catering Supervisor - B&I at Tsebo Solution

Duties & Responsibilities

• To take responsibility of the catering facility in the absence of the catering manager / front of house manager.
• Maintain operations standards of the kitchen including stock, cash and staff levels.
• To ensure the highest level of service is provided to all customers.
• Ensure all core standard procedures are adhered to at all times.
• Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
• Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
• To support promotional activity within the facility.
• To maintain an awareness and control of all security systems on site.
• To maintain a good working relationship with the company, customers.
• To report any maintenance issues within the department to the relevant parties.
• To carry out and maintain cash handling policies and general administrative duties.
• To be responsible for ongoing motivation of staff, leading by example.
• To manage staff and ensure they achieve their full potential.
• To assist and take part in regular team meetings as agreed with senior management.
• To be responsible for monitoring and developing of fixed and indefinite staff members.
• Monitoring of staff timekeeping and attendance.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• To ensure that the preparation of food is hygienic and that a "clean as you go" discipline is adhered to.
• To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

Qualifications

• Completed National Senior Certificate