Job Summary

• 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