Role overview
What you'll be stepping into
The Coffee Shop Supervisor will be responsible for overseeing the day-to-day operations of the hospital coffee shop. The role involves ensuring efficient service, high-quality food and beverages, excellent customer care, proper hygiene, and effective stock and cost control.
The successful candidate will work closely with and under the supervision of the Head Chef to ensure that all operations comply with hospital standards, food safety requirements, approved menus, recipes, and operational procedures.
Key Responsibilities
A. Daily Operations
Oversee the daily opening, operation, and closing of the coffee shop.
Ensure the coffee shop is clean, organised, adequately prepared, and fully operational before service begins.
Coordinate the preparation and serving of coffee, beverages, snacks, sandwiches, and other approved menu items.
Ensure effective coordination between the coffee shop and the kitchen.
Monitor service speed, portion control, food presentation, and customer satisfaction.
Ensure all equipment, utensils, crockery, and service areas are properly maintained and readily available.
B. Staff Supervision
Assign daily duties and responsibilities to coffee shop staff.
Supervise staff attendance, punctuality, grooming, and overall performance.
Provide on-the-job guidance, support, and coaching to team members.
Ensure staff comply with hospital policies, food safety, hygiene, and customer service standards.
Report staff performance or disciplinary concerns to the Head Chef.
C. Food Safety and Hygiene
Maintain high standards of food hygiene, personal hygiene, and workplace cleanliness.
Ensure food is properly stored, prepared, displayed, and served safely.
Monitor food temperatures and handling procedures where applicable.
Ensure proper cleaning and sanitisation of workstations, equipment, utensils, and service areas.
Immediately report food safety, hygiene, equipment, or operational concerns to the Head Chef.
D. Stock and Inventory Control
Monitor daily stock levels of food, beverages, packaging materials, crockery, and cleaning supplies.
Conduct regular stock checks and report shortages or discrepancies.
Ensure proper FIFO (First In, First Out) stock rotation.
Minimise wastage, overproduction, and unnecessary consumption.
Maintain accurate records of stock received, used, and remaining.
E. Cost and Revenue Control
Ensure approved portion sizes and recipes are consistently followed.
Monitor wastage and identify opportunities for cost reduction.
Support daily sales and consumption reconciliation.
Ensure all issued and sold items are properly recorded and accounted for.
Report discrepancies involving sales, stock, or consumption to the Head Chef.
F. Customer Service
Provide professional, friendly, and efficient service to patients, hospital staff, doctors, visitors, and other customers.
Handle customer feedback and complaints professionally.
Resolve routine service issues and escalate serious concerns to the Head Chef or relevant management.
Maintain a welcoming, clean, and professional coffee shop environment.
G. Equipment and Maintenance
Ensure coffee machines, sandwich machines, refrigerators, display units, and other equipment are properly used.
Conduct routine equipment checks and report breakdowns or maintenance needs.
Ensure equipment is cleaned and maintained according to manufacturer instructions and hospital procedures.
Prevent misuse, damage, or loss of company property and equipment.
H. Reporting and Administration
Prepare and submit daily operational reports as required.
Maintain accurate records of stock, wastage, sales, staff meals or consumption, and other operational activities.
Communicate daily operational challenges and requirements to the Head Chef.
Participate in departmental meetings and support the implementation of management decisions.
Requirements
Applicants should have:
A Bachelor's Degree or Diploma in Catering, Hospitality Management, Food and Beverage, or a related field.
Previous experience working in a coffee shop, café, restaurant, hotel, hospital catering, or similar food service environment.
Previous supervisory experience is an added advantage.
Good knowledge of food safety, hygiene, stock management, and basic food costing.
Strong communication and interpersonal skills.
The ability to work effectively under pressure and manage a busy service environment.
How to apply