The Site/Cafeteria Supervisor will efficiently and smoothly run the site operation under his responsibility. Improve Site sales by introducing new measures resulting in high degree of customer satisfaction and turnover while ensuring high customer satisfaction.

Main Duties and Responsibilities

-Plan, organize and control the Site services to ensure prompt, efficient and quality service to customers as per the required standards.
-Ensure awareness of the ‘Plat du Jour’ served and update subordinates accordingly.
-Coordinate with the site chef by ensuring efficient operation of designated food and beverage areas.
-Ensure the Site counter is ready; all the Site items are available and well-presented before service.
-Ensure smooth and timely supply of prepared / cooked food to Site as and when required and refill the counter without any interruptions in the service.
-Closely monitor staff during service hours and guide them as and when required.
-Prepare duty roster of staff on site and monitor compliance. Ensure proper allocation of duties to control overtime and proper manning levels at all times.
-Prepare daily requisition for the next day supplies considering customer turnover, menu, stock in balance and available items in stores.
-Check incoming supplies for quality, quantity, damage and spoilage.
-Wastage control measures are in place and are complied with.
-Perform periodic inventories.
-Ensure that all Site tools and equipment are in working order.
-Identify staff training needs and initiate training process.
-Maintain a good relation with the corporate client’s representatives as well as Handle customer complaints with utmost care and promptness.
-Handle Private on Site functions in coordination with the Sales Manager.

Qualifications
-Bachelor’s degree in business management, Hospitality Management, or a related field.
-Proven experience as a site / restaurant supervisor, preferably in the food industry.
-Banquet Experience is a plus.
-Fluent in English and French.
-Strong leadership and supervisory skills.
-Detail-oriented and highly organized.
-Knowledge of inventory, budgeting, and cost control