Operations/Catering Supervisor

About the Role We are looking for an organized, hands-on Operations & Catering Supervisor to oversee daily service requirements and coordinate catering orders and events. Working closely with the kitchen, service team, and management, you will ensure operations run smoothly and every order and event meets our standards for food quality, presentation, and hospitality.Responsibilities Restaurant OperationsCoordinate the requirements and needs of the restaurant managers in the company.Supervise hiring and recruiting for required roles in the company.Monitor service quality, cleanliness, and presentation, addressing issues promptly.Monitor the maintenance requests made by managers, and coordinate with the required teams to ensure completion.Work as a FOH captain during peak hours, and ensure FOH team is working at capacity.Catering & EventsCoordinate catering enquiries, prepare quotations for approval, and confirm event requirements with clients.Maintain clear event plans covering menus, guest numbers, dietary requirements, staffing, equipment, delivery, and setup.Liaise with the kitchen to ensure orders are prepared, checked, packed, and dispatched accurately and on time.Organize transport, loading, setup, service, breakdown, and the return of equipment.Supervise catering staff on-site and serve as the main operational contact for clients during events.Track event expenses, equipment, and wastage, and coordinate invoicing and payment follow-up with the relevant team.Gather client feedback and recommend improvements after each event.Team & StandardsManage the compliance and health safety standards for the employees of the company.RequirementsAt least 3 years of experience in restaurant, hospitality, or catering operations, including supervisory responsibility.Experience coordinating catering deliveries, private functions, or events.Strong organizational skills and the ability to manage several orders or events at once.Confident communication and a professional, service-focused approach.Experience supervising teams and coordinating across kitchen and service departments.Working knowledge of food safety, inventory control, and basic event costing.Comfortable using spreadsheets, POS systems, and order-management tools.