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
- Supervise cafeterias and catering services to clients, students ; meets and consults with clients to inform of all services provided,
- Reviews production schedules to determine variety and quantity of foods to be prepared.
- Coordinates with food service and building service personnel for food and beverage requirements, delivery and set-up of events, et
- Reviews scheduled catering event requests weekly to determine ordering needs; prepares requests for products and equipment to be ordered.
- 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.
- 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.
- 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.
- Develops and implements systems and processes to establish and maintain records for the operating unit.
- Maintains food production records, reports, and department files as required.
- 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.