Amrak Facilities Management Company, a subsidiary of Red Sea Global, is a premier provider of world-class facilities management solutions, setting a new standard of excellence in the industry. Driven by a commitment to operational excellence and shaping the future of FM, Amrak attracts, retains, and empowers top-tier talent to collaborate seamlessly with RSG's world-class destinations and communities. We deliver exceptional, sustainable, and professional services that not only meet but exceed industry standards, ensuring the seamless operation and maintenance of facilities. Our focus on best-in-class standards and a highly skilled, experienced workforce allows us to preserve, enhance, and reinforce RSG's brand identity while supporting long-term, both now and into the future.
Job Purpose
The Catering Supervisor is responsible for overseeing the daily operations of the catering team, ensuring the delivery of high-quality food and services to clients. This role involves supervising staff, managing daily services, coordinating with clients, and ensuring compliance with health and safety regulations. The goal is to ensure that all catering functions run smoothly and meet the company's standards of excellence.
Job Responsibilities
- Lead, train, and manage catering staff, including Team leaders, waiters, and support personnel.
- Schedule shifts and allocate tasks to ensure efficient operation.
- Conduct performance evaluations and provide feedback to team members.
- Coordinate with clients to understand their catering needs and preferences.
- Plan and oversee the preparation and daily delivery of food and beverage services.
- Ensure timely setup and breakdown of catering services at dining locations.
- Monitor food preparation and presentation to ensure adherence to quality standards.
- Ensure compliance with QHSE regulations.
- Address and resolve any issues or complaints related to food and service.
- Manage inventory of food, beverages, and catering supplies.
- Order and restock supplies as needed, ensuring cost-effectiveness reducing waste, and cleaning up all the mess halls.
- Build and maintain strong relationships with clients and contractors.
- Address customer inquiries and professionally resolve any issues.
- Prepare and manage catering budgets and financial reports.
- Maintain accurate records of man-days- Served Meals, expenses, and staff hours.
- Inforcing the teamwork culture among all the staff and improving the performance of all the manpower.
Job Requirements
- Bachelor's degree in hospitality management or High school diploma or equivalent required. Associate's program, HACCP Certified.
- Culinary Arts, Business Administration, or a related field preferred.
- Minimum of 5 years in catering or food service management, with at least 2 years in a supervisory role.
- Experience with Food and Beverage coordination and budget management is preferred.
