Supervisor

JOB DESCRIPTION – CANTEEN SERVICES SUPERVISORPositionCanteen Services Supervisor

DepartmentFood & Catering Services

Reporting ToOperations Manager / Unit Head

Job LocationAs per company requirement

Job SummaryThe Canteen Services Supervisor will be responsible for the day-to-day supervision and smooth operation of the canteen. The role includes managing staff, monitoring food quality and hygiene, ensuring timely meal service, maintaining cleanliness, controlling wastage, handling customer concerns, and ensuring compliance with company and food safety standards.

• Key Responsibilities1. Daily Canteen OperationsSupervise the overall day-to-day operations of the canteen.
• Ensure timely preparation and serving of breakfast, lunch, snacks, dinner, and other scheduled meals.
• Ensure proper arrangement of dining and service areas before and after meal services.
• Coordinate with the kitchen team to ensure smooth workflow.
• Monitor food availability and ensure that shortages do not occur during service hours.
• 2. Staff ManagementAllocate daily duties and responsibilities to kitchen, pantry, housekeeping, and service staff.
• Monitor staff attendance, punctuality, grooming, and discipline.
• Ensure adequate manpower is available during peak service hours.
• Train and guide employees regarding hygiene, service standards, and workplace discipline.
• Report staff-related issues to the Operations Manager / Unit Head.
• 3. Food Quality & HygieneMonitor the quality, taste, freshness, and presentation of food.
• Ensure proper food handling, storage, and serving practices.
• Ensure compliance with applicable food safety and hygiene requirements.
• Monitor cooking and holding temperatures as per prescribed standards.
• Ensure personal hygiene standards are followed by all food handlers.
• Immediately report any quality or food safety concern to the concerned manager.
• 4. Cleaning & HousekeepingEnsure regular cleaning and sanitization of the kitchen, dining area, utensils, equipment, and service areas.
• Monitor housekeeping staff and ensure proper waste disposal.
• Ensure pest-control and sanitation standards are maintained.
• Conduct regular inspections of the canteen premises.
• 5. Inventory & Material ControlMonitor daily consumption of food materials, groceries, vegetables, dairy products, and other supplies.
• Check received materials for quantity and quality.
• Maintain proper records of stock and consumption.
• Minimize food wastage and unnecessary material consumption.
• Inform the concerned manager about shortages or additional requirements.
• 6. Customer ServiceEnsure courteous and professional service to customers/employees.
• Attend to customer complaints and resolve routine issues promptly.
• Collect feedback regarding food quality and service.
• Coordinate with the client representative regarding operational requirements.
• 7. Documentation & ReportingMaintain daily records related to attendance, meal counts, cleaning, temperature, stock, wastage, and other operational activities.
• Prepare daily/weekly operational reports as required.
• Maintain records of inspections, complaints, corrective actions, and service-related issues.
• Ensure all required checklists and registers are updated regularly.
• 8. Safety & ComplianceEnsure safe operation of kitchen equipment and appliances.
• Ensure employees follow workplace safety procedures.
• Monitor proper use of PPE and safety equipment wherever required.
• Ensure emergency exits and safety areas remain accessible.
• Report accidents, equipment failures, or other safety incidents immediately.
• Required Skills & CompetenciesGood communication and interpersonal skills.
• Strong team-management and leadership abilities.
• Knowledge of canteen/food-service operations.
• Basic knowledge of food hygiene and food safety.
• Ability to handle customer complaints professionally.
• Good organizational and time-management skills.
• Ability to maintain records and prepare basic reports.
• Ability to work under pressure during peak meal hours.
• QualificationMinimum 12th Pass; Diploma/Degree in Hotel Management, Catering, Hospitality, or a related field will be preferred.
• Experience2–5 years of relevant experience in canteen, catering, hotel, hospital, industrial, institutional, or food-service operations.
• Experience in handling a team and managing high-volume food-service operations will be preferred.
• Working ConditionsThe position requires active presence in the kitchen, dining, and service areas.
• Willingness to work in shifts, weekends, and holidays as per operational requirements.
• The supervisor must maintain professional grooming, hygiene, discipline, and conduct at all times.
• Key Performance Indicators (KPIs)Smooth and timely meal service.
• Food quality and customer satisfaction.
• Hygiene and cleanliness standards.
• Staff discipline and attendance.
• Reduction in food and material wastage.
• Proper inventory and documentation.
• Compliance with food safety and client requirements.
• Quick resolution of operational issues.

Job ObjectiveTo ensure efficient, hygienic, safe, and customer-focused canteen operations while maintaining food quality, service standards, staff discipline, and operational cost control.