Food service supervisor job description template

Table 1: Position Identification

1. Position Summary

The Food Service Supervisor runs the shift at [ORGANIZATION_NAME]. This could be a quick-service restaurant, a café, a cafeteria, a catering kitchen or the food service in a care home. The supervisor assigns staff to stations, trains new people, makes sure food is safe and served to standard, handles cash and customer problems, and orders supplies. The supervisor still works the floor or the line much of the time, and steps in wherever the shift is short. The job is done well when the shift is properly staffed, food safety checks are done, customers get what they paid for, and [REPORTS_TO_TITLE] gets a clear picture of what happened.

2. Key Responsibilities

2.1 Running the shift (30% of time)

• Open or close the business: turn on equipment, count floats, check the walk-in and set up stations, or the reverse at close.
• Assign staff to stations and breaks, and move people around as the shift gets busy or quiet.
• Work a station during peak times and keep orders moving.
• Check food quality, portions and presentation at the pass or counter.
• Deal with problems as they come up: no-shows, equipment breakdowns, items running out.

2.2 Food safety and health and safety (15% of time)

• Make sure temperature, cooling and cleaning logs are filled in on time, and check them before the shift ends.
• Correct unsafe habits on the spot, such as gloves not changed or food left out.
• Lead the kitchen's response during a public health inspection, and fix any problems found.
• Report injuries and near misses using [ORGANIZATION_NAME]'s process, and make sure first aid supplies are stocked.
• Make sure staff have WHMIS training before they use cleaning chemicals, and that safety data sheets are available.

2.3 Staff training and coaching (15% of time)

• Train new staff on recipes, the till, food safety, cleaning and safe use of equipment, using the training checklist.
• Give staff quick, specific feedback during the shift.
• Tell [REPORTS_TO_TITLE] about performance or attendance problems and help with written warnings when asked.
• Run short pre-shift meetings about specials, menu changes and goals.

2.4 Scheduling and staffing (10% of time)

• Build or help build the weekly schedule in [SCHEDULING_SYSTEM] to match expected sales.
• Find cover for sick calls and approve shift swaps following [ORGANIZATION_NAME]'s policy.
• Check and approve staff hours in the timekeeping system so payroll is correct.

2.5 Cash and customer service (15% of time)

• Count tills and floats at the start and end of the shift, prepare deposits and record any differences.
• Approve voids, refunds and discounts.
• Handle customer complaints politely and fairly, and follow up when promised.
• Watch online and delivery orders to make sure they go out on time and correct.

2.6 Ordering and inventory (10% of time)

• Count stock and place orders with suppliers within the budget set by [REPORTS_TO_TITLE].
• Check deliveries against invoices and refuse items that are wrong, damaged or not at a safe temperature.
• Track waste and look for ways to reduce it.

2.7 Reporting (5% of time)

• Complete the shift report: sales, labour, waste, incidents and anything [REPORTS_TO_TITLE] needs to know.
• Pass clear notes to the next supervisor.

3. Qualifications & Experience

Table 2: Qualifications Matrix

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

The physical and environmental demands described below are those needed to do the main parts of this job. [ORGANIZATION_NAME] will accommodate employees with disabilities under human rights law, up to the point of undue hardship.

Table 4: Physical Demands and Working Environment

5.2 Performance Measures

Table 5: Performance Evaluation Matrix

5.3 Career Path

• Typical Prior Roles: Food Counter Attendant, Cook, Barista, Crew Trainer, Shift Lead.
• Typical Next Roles: Assistant Manager, Restaurant Manager, Kitchen Manager, Food Service Manager.

5.4 Acknowledgement and Sign-Off

This job description lists the main duties and qualifications for the Food Service Supervisor position at [ORGANIZATION_NAME]. It is not a full list of every task. Duties and schedules may change with reasonable notice to meet the needs of the business.

By signing below, the employee confirms they have received and read this job description.

Employee Name (Printed)

Employee Signature

Date (DD-MMM-YYYY)

Manager / Supervisor Name (Printed)

Manager / Supervisor Signature

Date (DD-MMM-YYYY)

What to fill in