catering quality supervisor
Yanbu National Petrochemical Company - Yansab
Total years of experience :16 years, 10 Months
1. Monitors and administers the catering contract in terms of quality and availability of services to meet the requirements of the contract.
2. Ensure that wholesome food is prepared hygienically to meet the menu and box meal specifications.
3. Co-ordinates with the catering contractor representatives to review operations and discuss methods of improving services and give guidance on contract staff performance.
4. Ensures that the contractor staff are in clean, neat uniforms, with high degree of personal hygiene, good appearance and healthy.
5. Ensures that all dry, frozen, or fresh goods are properly stored.
6. Assesses the need for various equipment and other materials necessary to run the cafeteria efficiently.
7. Conducts periodical inventories on Cafeteria equipment.
8. Makes sure that VIP Hall is ready for any special party.
9. Checks the monthly invoices
10. Ensure that all functions are run efficiently, the catering contract terms and instructions are observed.
11. Check production and expiry date of all food material.
12. Make sure the kitchen & cafeteria are clean and neat.
13. Make sure all dining tables are always clean and free from used trays.
14. Supervise the cleaning of all the fruits and vegetables and make sure the right cleaning components are used properly.
15. Walk around the service lines and the dining halls during the service for inspection or complains from the costumers.
16. Monitor the tea rooms and the tea boys and make sure all the items and materials are in good clean conditions.
17. Follow up the special requests (for events, gatherings, or urgent - SSRS) from departments and make sure items were provided
• Prepare and cook food as defined by the Catering Service including any special dietary needs
• Ensure the cleanliness of the kitchen, its equipment and surroundings.
• Ensure the security of the kitchen, associated stores and surroundings.
• Ensure the Food Hygiene and Health and Safety Regulations are adhered to at all times.
• Ensure that the Health and Safety at Work Act as defined by the Company is observed within the kitchen and report any accidents in the kitchen or complaints regarding staff welfare
• Report faults in equipment and request necessary day to day maintenance of premises.
• Report faults in equipment and request necessary day to day maintenance of premises.
• Ensure that no food is removed from the premises.
• Be prepared to give practical help in any part of the kitchen should the need arise.
• Carry out any other reasonable duties within the overall function of the job.
• Planning menus in consultation with chefs and ordering supplies as required;
• Prepare menus and food within the guidelines issued.
• Making Vehicle Schedules for Food Deliveries in 5 Locations.
• Carry out food lost control as required.
• Carry out all clerical duties as required including all cash related duties like petty cash and I.O.U.
• Responsible for forecasting and generating restaurant annual budget. Maximize profit opportunities.
• Responsible to meet or exceed budgeting sales and profit goals.
• Ensure all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner.
• Maintains all employees’ files. Ensure that required documentation is complete and accurate within personnel files.
• The supervision of staff and allocation of duties or duty roaster.
• Carry out staff training.
• Ensure that all staff work the required hours and that the correct break periods are observed.
• Hiring, training, supervising and motivating permanent and casual staff;
• Organizing staff routines
• Monitor Labor by analyzing store reports, labor scheduling, Labor productivity.
• Provide training and recognition to employees at all levels and maintain team- oriented environment.
• Prepares staff time sheets.
• Taking responsibility for the business performance of the restaurants
• Analyzing and planning restaurant sales levels and profitability.
• Organizing marketing activities, such as promotional events and discount schemes.
• Preparing reports at the end of the shift/week, including staff control, food control and sales.
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.
• Handling Customers queries and complaints
• Making improvements to the running of the business.
• Promote guest satisfaction for steady repeat business.
• Purchase / Control inventory with attention to budget guidelines.
• Ensure that the restaurant operates efficiently and effectively within the company’s fiscal and operational guidelines.
• Ensure adherence to all local, state and federal laws and regulations.
• Ensure all safety and security systems and procedures are followed to ensure health and safety of the employees and guests.
• Ensure monthly safety meetings are conducted and recommendations are acted upon as appropriate.
• Ensure secure, safe handling and transportation of funds.
• Ensure that all menus items are made according to recipe and presented in a Famous manner.
• Utilized food production and inventory tools available to support these responsibilities.
• Maintain a working knowledge of all recipes, products and production procedures.
• Respond to guest comments and criticism in a constructive and positive manner.
• Demonstrate high ethical standards at all times, adhering to standards laid out in the Company’s Code of Ethics Policy.
• Provide training and recognition to employees at all levels and maintain team- oriented environment.
ليسانس آداب -قسم اجتماع