Job Details

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Catering Supervisor - Abu Dhabi Campus

Closure Date: Apr 30, 2017 Reference Number: 058 Abu Dhabi

 

Summary

 

Under general supervision, cafeterias, restaurants  and plans catering services to internal and clients and Students . Oversees the management of all catered events including food and beverages, equipment, and staffing. Develops and monitors budget and sales goals related to food and labor costs.

Duties and Responsibilities

  1. Supervise cafeterias and catering services to clients, students ; meets and consults with clients to inform of all services provided,
  2. Reviews production schedules to determine variety and quantity of foods to be prepared.
  3. Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, et
  4. Reviews scheduled catering event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
  5. Develops and monitors budgets and sales goals related to food and labor costs; estimates daily and weekly production and inventory food requirements; coordinates inventory needs with menu forecasts.
  6. Oversees the supervision of personnel, which includes work allocation, training, , enforcement of internal procedures and controls, and problem resolution; evaluates performance and makes recommendations for personnel actions; motivates employees to achieve peak productivity and performance.
  7. Develops or assists with the development and implementation of policies and procedures consistent with those of the organization to ensure efficient and safe operation of the unit.
  8. Develops and implements systems and processes to establish and maintain records for the operating unit.
  9. Maintains food production records, reports, and department files as required.
  10. Performs miscellaneous job-related duties as assigned.
  • Knowledge, Skills and Abilities Required
  • Ability to develop and maintain recordkeeping systems and procedures.
  • Knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Skill in the use of computers, preferably in a PC, Windows-based operating environment.
  • Records maintenance skills.
  • Ability to communicate effectively, both orally and in writing.
  • Ability to plan a variety of menus.
  • Knowledge of marketing strategies, processes, and available resources.
  • Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments.
  • Organizing and coordinating skills.
  • Ability to foster a cooperative work environment.
  • Employee development and performance management skills.
  • Ability to analyze event requests and to assess catering product and equipment requirements.

 

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