Food Service Supervisor
Person who directs, coordinates and supervises the staff who prepare and serve meals in a cafeteria, a hospital center or any other food service establishment. She ensures the proper preparation of food, the rapid and efficient distribution of dishes as well as the respect of hygiene policies and standards in order to contribute to the good reputation of the establishment. She also ensures the profitability of its service by promoting optimal use of facilities, analyzing supplier offers and setting the selling price of food and beverages. She assists the director of food services in the management of human resources (preparation of schedules, distribution of work, etc.), material resources (inventories, supplies, etc.) and financial resources (control of production costs, preparation of budget, etc.).