Job Title: Catering Supervisor
Department: Catering / Events / F&B
Reports To: Catering Manager / Operations Manager
Location: As assigned
Experience: 2–5 years in catering, banquet, restaurant, or hospitality operations
Role Summary
The Catering Supervisor is responsible for supervising the smooth execution of catering events, including manpower deployment, food service, setup, guest service, coordination with the kitchen and logistics teams, and ensuring that company standards for food quality, hygiene, presentation, and customer service are maintained.
Key Responsibilities1. Event Execution
- Supervise end-to-end catering operations at events and functions.
- Ensure timely setup of food counters, buffet, service areas, tables, equipment, and guest areas.
- Coordinate with the kitchen team for timely food dispatch and replenishment.
- Ensure food is served at the correct temperature and in proper presentation.
- Monitor service throughout the event and resolve operational issues immediately.
2. Manpower Management
- Allocate duties to captains, stewards, service staff, helpers, and temporary manpower.
- Conduct pre-event briefings and communicate event requirements.
- Monitor staff attendance, grooming, discipline, and performance.
- Ensure adequate manpower is available at every service point.
- Train team members on service standards and customer handling.
3. Client & Guest Management
- Coordinate with clients/event organizers during the event.
- Understand and communicate special requirements to the relevant teams.
- Handle guest complaints professionally and ensure quick resolution.
- Maintain a high standard of hospitality and customer satisfaction.
4. Food & Beverage Coordination
- Coordinate with chefs regarding menu, quantities, replenishment, and special requirements.
- Monitor buffet counters and ensure continuous availability of food.
- Minimize food wastage and monitor portion control.
- Ensure proper handling, storage, and transportation of food.
5. Hygiene & Safety
- Ensure compliance with food safety and hygiene standards.
- Monitor staff personal hygiene, uniforms, gloves, hairnets, etc.
- Ensure catering equipment and service areas are clean and properly maintained.
- Report any food safety, quality, or safety concerns immediately.
6. Inventory & Equipment
- Check catering equipment, crockery, cutlery, serving equipment, tables, linen, and other event materials before dispatch.
- Maintain proper issue and return records.
- Ensure all equipment is accounted for after the event.
- Report damaged or missing items.
7. Logistics & Coordination
- Coordinate with transport/logistics teams for timely movement of food, equipment, and manpower.
- Ensure loading and unloading are completed systematically.
- Coordinate with the kitchen, stores, sales/BD, and operations teams.
- Ensure the event starts and closes as per the planned schedule.
8. Post-Event Reporting
- Prepare event-wise consumption and manpower reports.
- Record wastage, damages, shortages, and customer feedback.
- Ensure proper closing and handover of the event.
- Share operational issues and improvement suggestions with the Catering Manager.
Pay: Up to ₹35,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Provident Fund
Work Location: In person
