Outlet Supervisor / On‑Site Manager (Catering)

About the role

The Outlet Supervisor / On‑Site Manager leads daily catering operations, ensuring seamless coordination between front‑of‑house and kitchen teams while acting as the primary point of contact for the client.

Key responsibilities

• Lead, coordinate and support FOH and kitchen staff across micro‑kitchens, buffets and events.
• Manage staffing, onboarding and training for all team members.
• Facilitate cross‑functional communication with the Central Production Unit, logistics and other external partners.
• Oversee setup, stocking and cleanliness of multiple micro‑kitchen areas on different floors.
• Ensure compliance with branding, merchandising and presentation guidelines.
• Monitor buffet setup, visual standards and food freshness, hygiene and presentation.
• Provide outstanding customer service, engage with guests and address client feedback.
• Track and manage weekly/monthly budgets, supplier invoices and on‑site financial performance.

Required profile

• Proven experience leading FOH and kitchen teams in a catering or hospitality environment.
• Strong ability to coordinate with chefs, client executives and regional management.
• Excellent organizational skills to manage multiple micro‑kitchens and event setups.
• Capability to monitor budgets, process invoices and ensure financial compliance.
• Customer‑focused mindset with the ability to act as the main client liaison.

Required skills