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Creative Cuisine  Group

Service Supervisor

Managerial / Supervisory

Creative Cuisine Group

With business certificates | Established in 1991 | 501-1000 employees
Creative Cuisine Catering Services, Juan Luna Avenue, Mabolo, Cebu City, Cebu
Posted on : November 29, 2019
Job ID : 342559

Details

Creative Cuisine Group is a group of restaurants owned and managed by the Dytian siblings, who are recognized professionals in the Philippine culinary industry, particularly in Cebu. To their credit is a combined solid track record in business management and actual practice of culinary arts in their respective areas of expertise. All these are backed by prominent university education in the Philippines and professional culinary studies in prestigious culinary schools in Manila and New York.
 
Creative Cuisine Group is the company behind Chikaan, Brique Modern Kitchen, Big Mao Chinese Bistro, Ettas Eclectic Food & Drinks, Big Daddy, Kaffee Alde Bakeshop, and Creative Cuisine Catering Services.
 
We are looking for someone who will have the patience, personality, and perseverance to thrive in the following role:
 
We are looking for someone who will have the patience, personality, and perseverance to thrive in the following role:
 
SERVICE SUPERVISOR
 
Department: Planning
 
Reporting To: Strategic Planning Officer
 
Collaboration with:
  • Catering Manager
  • Events Coordinator
  • Chief Steward
  • Office Clerk
  • Florist
  • Delivery Drivers
  • Sales & Booking Head
  • Sales & Booking Specialist
  • Service Team
Role:
  • Supervise the service team on site and report through viber and Service Supervisor Event Evaluation Form.
  • Make sure that the standards for set up and service are being strictly followed by the service team.
  • Monitor the flow of service and performance of the service team before, during, and after the event.
  • Coordinate with the Sales and Booking, Planning, and Kitchen Department to ensure all requirements of the event are being fulfilled.
  • Address and resolve customer’s concerns/complaints on site.
Duties and Accountabilities:
 
Sanitation & Food Safety
  • Make sure that all personnel on site are strictly following Food Safety procedures in handling food and drinks.
  • Ensure that all personnel are properly groomed and practice proper personal hygiene.
  • Monitor the status of the food and drinks being served on site that it complies with the standard temperature requirement.
Coordination with Sales and Booking Department, Planning, and Kitchen Department
  • Receive assignment/route a day before through text message and viber sent by the Events Coordinator or Office clerk.
  • Coordinate with the Sales and Booking Head for any concerns and clarification of details pertaining to the event being handled.
  • Coordinate with Planning department:
    • Events Coordinator and Strategic Planning Officer
    • Pertaining to request fulfillments and concerns on site to be addressed immediately.
    • Status of deliveries and location of the drivers to update customer and service team on site.
    • Additional requests on site by the customers and possible missed out items.
    • Customer complaints and concerns on site that needs to be addressed and resolved immediately.
  • Coordinate with Kitchen department regarding the food specifications.
  • On time reporting of events and concerns/complaints through viber per function per venue.
Customer Care
  • Upon arrival at the venue, approach customer/contact person and introduce self and purpose of presence.
  • Check on the status of the set up and things brought to the venue for any discrepancies and special requests noted on the function sheets.
  • Double check with the head waiter whether the customer have their own additional food/beverages and manage accountability of these additional items.
  • Roam the venue before, during, and after service to ensure that all aspects of service and maintenance of sanitation is being followed by all service personnel.
  • Address and resolve customer/guest’s concerns real time. Coordinate with Catering Manager all issues that are beyond the capacity of the Strategic Planning Officer


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