Campboss

Responsibilities

Leadership Duties

    Delegate tasks and maximize staff productivity.

    Supervise catering personnel and their performance.

    Handle last-minute changes and resourcefully solve problems.

    Coordinate with catering, kitchen, and hospitality staff.

Technical Duties

    Plan and organize catering and housekeeping services, including meeting with clients and managing food service and sanitation.

    Oversee food service, ensuring timely execution and adherence to quality standards.

    Ensure good customer relations and respond promptly to guest requests and concern.

Quality Responsibilities

    Adhere to company policies and food safety guidelines.

    Maintain high standards in food production, service, hygiene, and health and safety.

    Ensure food service meets preset standards for quality and presentation.

Administrative Tasks

    Conduct orientation and training for new staff.

    Schedule employees and address complaints.

    Submit reports on employee performance and progress.

    Reinforce company policies and maintain high customer service standards.

Operational Tasks

    Coordinate daily with thekitchen team.

    Monitor service quality and handle guest complaints.

    Prepare for functions and attend meetings related to service operations.

HR Responsibilities

    Familiarize with staff roles and manage schedules.

    Adhere to HR and company policies.

    Participatein company training programs.

HSE Responsibilities

    Ensure compliance with HSE standards.

    Conduct Toolbox Talk (TBT) Safety Talks and maintain hygiene cleanliness in staff and work areas.

    Ensure staff appearance and uniforms includingPersonnel Protective Equipment (PPE) meet company standards.

    Notify Management of occurring deficiencies, potential safety or maintenance issues.

Financial Responsibilities

    Manage budget and control food costs.

    Monitor stock levels and minimize waste.