SUPERVISOR (3 POSTS)

Duties and Responsibilities

Handling of all aspects of the day-to-day work of a catering business.
 Interacting with clients.
 Preparing menus.
 Overseeing the presentation and serving of the food.
 Overseeing the preparation of food at various function sites.
 Attending to customer inquiries.
 Ensuring that food service is provided to the customer's satisfaction.
 Plan menus and order supplies.
 Ensure compliance with Health and Safety Regulations at the shop floor level.
 Supervising staff and attending to employee issues.
 Monitor stock level