Service Supervisor Food & Beverage at Sasol

Purpose of Job

• The Food and Beverage Supervisor is responsible for the overall management and efficient operation of the Sasol Club kitchen, catering services and beverage. This includes supervision of kitchen staff, Barman, planning and execution of menus, maintaining high standards of food quality, hygiene, and safety, and ensuring excellent service delivery for members, guests, and VIP/VVIP events.
• The role also requires strong coordination with suppliers, internal departments, and external stakeholders to ensure seamless hospitality operations.

Key Accountabilities

• Supervise, train, and schedule kitchen, barman and catering staff to ensure effective team performance and service delivery.
• Maintain high levels of staff morale, motivation, and productivity.
• Oversee all aspects of food preparation, presentation, and service to ensure consistency and quality.
• Implement and monitor hygiene, health, and safety standards in line with company policies and statutory requirements.
• Develop and plan menus that align with member preferences, event requirements, and budgetary guidelines.
• Ensure creativity and innovation in menu offerings, maintaining quality and cost efficiency.
• Manage inventory, control stock levels, and ensure proper ordering, storage, and rotation of supplies.
• Liaise with suppliers to ensure timely delivery of high-quality products and negotiate cost-effective purchasing agreements.
• Build and maintain strong relationships with internal departments (events, finance, procurement, etc.) and external service providers.
• Collaborate with stakeholders to plan and execute special functions, corporate events, and VIP/VVIP occasions.
• Monitor food, beverage and labour costs, ensuring adherence to budget and cost-control measures.
• Prepare reports on kitchen and bar performance, expenses, and inventory for management review.
• Coordinate and support hospitality services for corporate, social, and high-profile events, ensuring excellence in food service delivery.

Formal Education

• A Diploma (NQF 6) in Culinary Arts.

Working Experience

• Minimum of 4 years’ experience in a hospitality, conferencing, or events service environment.
• Proven experience supervising teams and managing service delivery.
• Familiarity with VIP event protocol and high-level client engagement.

Other Requirements

• Valid Drivers Licence (travel between sites required)