Job Summary
The Coffee Shop Supervisor is responsible for the day-to-day operation of the hospital coffee shop, ensuring efficient service, high food and beverage quality, excellent customer care, proper hygiene, and effective stock and cost control. The Supervisor will work closely with and under the direction of the Head Chef to ensure that the coffee shop operates according to hospital standards, food safety requirements, approved menus, recipes, and operational procedures.
Job Details
A. Daily Operations
• Oversee the daily opening, operation, and closing of the coffee shop.
• Ensure the coffee shop is adequately prepared, clean, organized, and fully operational before service.
• Coordinate the preparation and service of coffee, beverages, snacks, sandwiches, and other approved menu items.
• Ensure smooth coordination between the coffee shop and kitchen.
• Monitor service speed, portion control, presentation, and customer satisfaction.
• Ensure all equipment, utensils, crockery, and service areas are properly maintained and available.
B. Staff Supervision
• Allocate daily duties and responsibilities to coffee shop staff.
• Supervise staff attendance, punctuality, grooming, and performance.
• Provide on-the-job guidance and coaching to team members.
• Ensure staff follow hospital, food safety, hygiene, and customer service procedures.
• Escalate staff performance or disciplinary concerns to the Head Chef.
C. Food Safety & Hygiene
• Maintain the highest standards of food hygiene, personal hygiene, and cleanliness.
• Ensure food is stored, prepared, displayed, and served safely.
• Monitor temperatures and food handling procedures where applicable.
• Ensure proper cleaning and sanitization of workstations, equipment, utensils, and service areas.
• Report any food safety, hygiene, equipment, or operational concerns immediately to the Head Chef.
D. Stock & Inventory Control
• Monitor daily stock levels of food, beverages, packaging materials, crockery, and cleaning supplies.
• Conduct regular stock checks and report shortages or variances to the Head Chef.
• Ensure proper FIFO (First In, First Out) stock rotation.
• Minimize wastage, overproduction, and unnecessary consumption.
• Maintain accurate records of stock received, used, and remaining.
E. Cost & Revenue Control
• Ensure portion sizes and recipes are consistently followed.
• Monitor wastage and identify areas for cost reduction.
• Support daily sales and consumption reconciliation.
• Ensure all items issued and sold are properly accounted for.
• Report discrepancies in sales, stock, or consumption to the Head Chef.
F. Customer Service
• Provide professional, friendly, and efficient service to patients, staff, doctors, visitors, and other hospital customers.
• Handle customer feedback and complaints professionally.
• Resolve routine service issues and escalate serious matters to the Head Chef or relevant management.
• Maintain a welcoming, clean, and professional coffee shop environment.
G. Equipment & Maintenance
• Ensure coffee machines, sandwich machines, refrigerators, display equipment, and other kitchen/service equipment are used correctly.
• Conduct routine checks and report breakdowns or maintenance requirements.
• Ensure equipment is cleaned and maintained according to manufacturer and hospital procedures.
• Prevent misuse or damage of company property and equipment.
H. Reporting & Administration
• Prepare and submit daily operational reports as required.
• Maintain records for stock, wastage, sales, staff meals/consumption where applicable, and other operational activities.
• Communicate daily operational issues and requirements to the Head Chef.
• Participate in departmental meetings and support implementation of management decisions.
Requirements
• Bachelors or Diploma in Catering, Hospitality Management, Food & Beverage, or a related field.
• Previous experience in coffee shop, restaurant, café, hotel, hospital catering, or similar food service operations.
• Previous supervisory experience is an advantage.
• Good knowledge of food safety, hygiene, stock control, and basic food costing.
• Good communication and interpersonal skills.
• Ability to work under pressure and manage a busy service environment
