Title:  Supervisor

Job Description

Manage operations in accordance with ARAMARK’s standardized program to meet or exceed client expectations, while staying within established budget guidelines.

Job Responsibilities

• Coordinate all staff requirements and rotas for vital duties in conjunction with the management team.
• Resolve customer complaints regarding food service.
• Train employees in food preparation, service, sanitation, and safety procedures.
• Observe and evaluate workers and work procedures to ensure quality standards and service.
• Inspect supplies, equipment, and work areas for efficiency and compliance with standards.
• Perform personnel actions, including hiring, exiting employees, orientation, training, and managing supervisory schedules and timesheets.
• Set up and clear events/functions and provide employee cover as needed.
• Implement and maintain the highest standards in food hygiene, service, and presentation (HACCP & Health & Safety legislation).
• Oversee food and drink service at each service point during service.
• Maintain a customer-focused approach and deliver service in a friendly, professional manner.
• Assist with departmental service as requested, including front-of-house duties during busy periods.
• Advise management on service style, menus, and operational improvements to keep the department current and driven.
• Maintain inventory of light equipment, including crockery, and assist with monthly stock takes.
• Undertake training to enhance personal skills and knowledge.
• Handle cash transactions and ensure accurate cash handling procedures per company policy.
• Maintain high standards of personal hygiene and appearance.
• Comply with and promote company policies and procedures.
• Use appropriate corporate tools to drive engagement.
• Perform any other reasonable duties as requested by your line manager.

Qualifications

• Ability to lead, empower, and build strong working relationships with team members.
• Proficiency in IT packages such as Word, Excel, and stock ordering systems.
• Keen interest in food and service.
• Excellent communication and customer service skills.
• Flexibility regarding shifts, weekend work, and ability to work on own initiative.
• Solid understanding of Food Hygiene standards, including HACCP.
• Financial understanding of food and labor costs.
• Dedication and self-motivation.
• Good timekeeping and reliability.
• Courteous and professional manner.
• Previous management experience.
• Minimum two years’ experience in a catering environment.