Canteen Supervisor

1. PURPOSE OF THE ROLE

The Canteen Supervisor is responsible for the day-to-day running of the canteen, ensuring that food preparation, service, cleanliness, stock control and staff performance are effectively managed.

The Supervisor is expected to maintain high standards of food quality, hygiene and customer service while ensuring that the canteen operates efficiently and in accordance with company procedures.

2. KEY RESPONSIBILITIESCanteen Operations

• Oversee the daily opening, operation and closing of the canteen.
• Ensure meals and other food items are prepared and served on time.
• Ensure appropriate portion sizes and presentation standards are maintained.
• Monitor service levels and address operational problems promptly.
• Ensure the canteen is adequately prepared for expected customer volumes.
• Ensure company equipment and facilities are used correctly and responsibly.

Staff Supervision

• Supervise and coordinate canteen employees and their daily duties.
• Allocate duties and ensure employees understand their responsibilities.
• Monitor attendance, punctuality and performance.
• Ensure appropriate staffing levels during busy service periods.
• Provide guidance and on-the-job training to employees.
• Address poor performance, misconduct or operational concerns and escalate these to management where necessary.
• Ensure staff comply with company policies, procedures and reasonable instructions.

Food Safety & Hygiene

• Ensure the canteen, kitchen, serving areas and storage areas are maintained in a clean and hygienic condition.
• Ensure employees comply with personal hygiene and food-handling requirements.
• Monitor food storage, refrigeration and temperature requirements.
• Ensure expired, spoiled or unsafe food is not used or served.
• Ensure cleaning schedules are implemented and completed.
• Report food safety, hygiene, pest-control or equipment concerns immediately.

Stock Control

• Monitor stock levels and ensure sufficient stock is available for daily operations.
• Assist with or manage stock ordering in accordance with company procedures.
• Receive deliveries and verify quantities and quality.
• Ensure stock is correctly stored and rotated using FIFO principles where applicable.
• Conduct regular stock counts.
• Monitor wastage, breakages, shortages and unexplained stock variances.
• Immediately report suspected theft, misuse or irregularities.

Cash & Point-of-Sale Control

Where applicable:

• Supervise cashiers and point-of-sale activities.
• Ensure transactions are processed correctly.
• Ensure cash-up procedures are followed.
• Investigate and report discrepancies or shortages.
• Ensure company cash-handling procedures are strictly followed.

Customer Service

• Maintain professional and courteous service standards.
• Deal with customer queries and complaints appropriately.
• Escalate serious or unresolved complaints to management.
• Maintain a professional working relationship with the client/site representative where applicable.

Administration & Reporting

• Complete required daily and weekly operational records.
• Maintain attendance, stock, wastage and cleaning records.
• Report staff incidents, injuries, customer complaints and operational issues.
• Ensure all incidents and irregularities are reported to management promptly.
• Provide management with accurate information when requested.

3. MINIMUM REQUIREMENTS

• Grade 12 / Matric preferred.
• Previous experience within a canteen, catering, restaurant, hospitality or food-service environment.
• Previous supervisory or team-leader experience preferred.
• Basic understanding of food hygiene and food safety requirements.
• Basic stock-control experience.
• Basic cash-handling/POS experience advantageous.
• Ability to communicate effectively with staff, management and customers.

4. KEY COMPETENCIES

The successful candidate should demonstrate:

• Leadership and staff supervision skills.
• Reliability and accountability.
• Good organisational and planning ability.
• Strong attention to hygiene and cleanliness.
• Ability to work under pressure.
• Good customer-service skills.
• Basic numerical and stock-control ability.
• Ability to identify and resolve operational problems.
• Good communication skills.
• Honesty and integrity.
• Ability to follow and enforce company procedures.

5. WORKING CONDITIONS

• The position may require shift work, weekends and public holidays depending on operational requirements.
• The employee may be required to work additional hours where reasonably necessary.
• The position requires prolonged standing and movement within the canteen/kitchen environment.
• The employee may be required to assist operationally during busy periods.
• The employee may be reasonably deployed to another site or canteen in accordance with operational requirements.

6. SUPERVISORY ACCOUNTABILITY

As the Canteen Supervisor, the employee carries responsibility for ensuring that reasonable operational controls are implemented during their shift.

The Supervisor is expected to identify, address and report problems promptly and may be held accountable where there is a failure to exercise reasonable supervision, follow company procedures, implement required controls or report known operational irregularities.

7. PERFORMANCE MEASURES

Performance may be assessed against:

• Food quality and service standards.
• Customer satisfaction and complaints.
• Hygiene and food-safety compliance.
• Stock losses and wastage.
• Cash/POS discrepancies, where applicable.
• Staff attendance and productivity.
• Compliance with company procedures.
• Accuracy and completion of operational records.
• Effective reporting and escalation of incidents.
• Overall efficiency of the canteen operation.

Pay: R6 000,00 - R9 000,00 per month

Work Location: In person