Supervisor/Incharge

A Food Supervisor oversees daily food service operations, ensuring high-quality food preparation, safety compliance, and excellent customer service. Responsibilities include managing staff schedules, training employees, controlling inventory, and resolving customer complaints. They maintain health regulations, manage budgets, and ensure efficient, high-volume kitchen or dining workflows. 

Key Responsibilities

• Operational Management: Oversee daily, fast-paced food service operations, including kitchen, catering, and dining areas.
• Staff Supervision: Hire, train, mentor, and schedule employees, ensuring efficient performance and high-quality service.
• Quality & Safety Control: Monitor food preparation for quality, presentation, and safety standards; ensure compliance with health regulations.
• Inventory & Purchasing: Manage inventory levels, order supplies, and initiate purchase orders for food and equipment.
• Customer Service: Address customer complaints, resolve issues, and ensure a high level of satisfaction.
• Administrative Tasks: Prepare daily reports, manage budgets, and ensure accurate billing. 

Requirements and Skills

• Experience: Proven experience in a supervisory role in the food and beverage industry.
• Leadership & Communication: Strong leadership, team management, and communication skills.
• Education: High school diploma or equivalent; a degree in hospitality is often preferred.

Common Qualifications

• Food Safety Certification.
• Strong organizational and problem-solving skills.
• Ability to work in a fast-paced, high-volume environment.