CATERING SUPERVISOR

CATERING SUPERVISOR Department: Catering / Banquet Reports To: Catering Sales Manager Employment Type: Full-Time 1. JOB PURPOSE The Catering Supervisor is responsible for supervising and coordinating catering operations, ensuring events are properly prepared, executed, and completed according to company standards. The position oversees staff, food service, setup, guest service, logistics, and event requirements to ensure smooth and professional catering operations. 2. KEY RESPONSIBILITIES A. Catering Operations • Coordinate and supervise daily catering activities and assigned events. • Ensure all catering arrangements are prepared according to the approved event plan. • Monitor food preparation, presentation, service, setup, and clearing activities. • Ensure catering operations follow company SOPs, hygiene, safety, and food quality standards. • Coordinate with the kitchen, banquet, sales, transport, and operations teams. B. Event & Guest Management • Supervise catering events from setup until completion. • Ensure tables, buffet stations, equipment, utensils, and other event requirements are properly arranged. • Monitor guest service and respond promptly to operational issues or guest requests. • Handle minor complaints professionally and escalate serious issues to the Catering Manager. • Conduct event checks before, during, and after each function. C. Staff Supervision • Assign duties and work locations to catering staff according to event requirements. • Monitor staff attendance, grooming, discipline, and performance. • Brief the team before each event regarding duties, service standards, and special requirements. • Train and coach staff on proper catering procedures and customer service. • Report staff misconduct, attendance issues, or performance concerns to management/HR. D. Inventory & Equipment • Check catering equipment, utensils, serving items, tables, chairs, and other operational items before and after events. • Ensure company property is handled properly and returned after each event. • Report damaged, missing, or insufficient equipment immediately. • Assist in monitoring catering stock and supplies. E. Transportation & Logistics • Coordinate loading, transportation, setup, and return of catering items. • Ensure food and equipment are transported safely and on time. • Coordinate with drivers and relevant departments regarding delivery schedules and locations. • Ensure all items required for an event are checked before leaving the premises. F. Administration & Reporting • Maintain event checklists and catering operation records. • Prepare event completion reports and report operational issues to the Catering Manager. • Assist in recording wastage, damages, shortages, and other incidents. • Ensure event-related documents and instructions are properly communicated to the relevant teams. 3. KEY PERFORMANCE INDICATORS (KPI) • Successful and timely execution of catering events. • Customer satisfaction and service quality. • Compliance with company SOPs and hygiene standards. • Staff attendance, discipline, and productivity. • Accurate handling of catering equipment and company property. • Minimisation of food wastage, damages, and operational losses. • Proper completion of event checklists and reports. 4. REQUIREMENTS • Minimum 2–3 years of experience in catering, banquet, restaurant, hotel, or F&B operations. • Previous supervisory experience is preferred. • Good communication and customer service skills. • Able to supervise and manage a team effectively. • Able to work under pressure and handle multiple event requirements. • Good organisational and problem-solving skills. • Willing to work flexible hours, weekends, public holidays, and extended hours when required for events. • Physically fit and able to assist with event setup and operational activities. • Basic computer and reporting skills. 5. PERSONAL ATTRIBUTES • Responsible and disciplined. • Strong leadership and teamwork skills. • Customer-oriented and professional. • Good attention to detail. • Proactive and able to solve operational problems. • Honest and trustworthy in handling company property, food, cash, and equipment. • Able to maintain confidentiality and follow company policies. 6. AUTHORITY & ACCOUNTABILITY The Catering Supervisor is accountable for the smooth execution of assigned catering events and the proper performance of the catering team. Any major operational, financial, safety, customer, or disciplinary issue must be immediately reported to the Catering Manager / Operations Manager. Job details • Salary: RM 2,300 a month • Education: SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent • Contract: Permanent • Working hours: 2 Shift Time • Openings: 5 • Sector: Food and beverage service activities • Closes: 2026-11-07 About RESTORAN INDIA GATE SDN BHD (10-50 employees) India Gate is a gateway to authentic Indian cuisine cooked straight from the heart of India. With many dishes ranging from classic curries to filling briyani rice to go along with it, and many of their sweet beverages and sweets to flush it all down to end the heavy meal of fragrant spices and aromatic curries.