OPERATIONS SUPERVISOR (RE-ADVERTISED)

MAISHA ZAMBIA TRADING LIMITED • KITWE • 5h ago

Maisha Zambia Trading is a trusted partner with over a decade of experience in delivering integrated soft services that enable businesses, institutions, and communities to thrive. Built on the principles of quality, reliability and innovation, we provide end -to- end solutions that create safe, efficient and welcoming environments wherever we operate. We proudly serve diverse sectors such as mining, corporate, construction, with tailored solutions that include: catering, camp management, waste management, staff transport, foodstuff trading and water deliveries, cleaning, laundry services.

JOB DESCRIPTION: OPERATIONS SUPERVISOR (RE-ADVERTISED)

REPORTS TO: HEAD OF OPERATIONS

GRADE: D3

Job Purpose

To oversee day-to-day operations across Maisha’s service sites, ensuring smooth service delivery, compliance with company and client standards, and achievement of operational and financial targets. The Operations Supervisor coordinates people, processes, and performance across catering and facilities management units to guarantee customer satisfaction, profitability, and sustainability.

Key Responsibilities

1. Site Supervision and Operations

§ Supervise daily site activities across catering, cleaning, laundry, hygiene, and waste management contracts.

§ Monitor adherence to standard operating procedures (SOPs) and ensure consistency in service quality across all sites.

§ Verify that meal production, cleaning routines, and service schedules meet client expectations and company standards.

§ Enforce daily and weekly checklists to ensure hygiene, safety, and operational efficiency.

§ Support the Operations Manager in implementing performance improvement initiatives across units.

2. Compliance and Quality Assurance

§ Enforce health, safety, and environmental (HSE) compliance across all operational areas.

§ Ensure that statutory hygiene requirements are met, maintaining at least 90% swab pass rate in catering operations.

§ Conduct regular inspections, audits, and risk assessments at all sites, addressing gaps promptly.

§ Maintain cleanliness and compliance of all staff uniforms, kitchens, dining areas, and workstations.

3. Financial and Stock Control

§ Supervise inventory levels, ensuring FIFO and FEFO stock rotation principles are applied at all times.

§ Conduct weekly and monthly stock takes, reconciling variances and ensuring accurate reporting.

§ Monitor portion control, wastage, and cost compliance to maintain profitability targets.

§ Verify requisitions, usage, and deliveries to ensure proper cost management and accountability.

4. Client and Stakeholder Management

§ Maintain direct contact with clients at operational level, addressing requests and complaints promptly.

§ Participate in client meetings and site reviews, providing accurate reports on operations and improvements.

§ Build positive relationships with client representatives to ensure contract retention and growth opportunities.

5. Team Leadership and Development

§ Supervise site staff including Unit Managers, Supervisors, Chefs, and Cleaning Team Leaders.

§ Conduct daily and weekly team briefings to align operational priorities.

§ Mentor and train staff in operational excellence, hygiene, and customer service standards.

§ Support HR in conducting performance appraisals, attendance management, and disciplinary procedures.

6. Reporting and Administration

§ Compile daily, weekly, and monthly operational reports for submission to the Contracts Operations Manager.

§ Monitor and record site performance metrics including gross profit (GP), compliance scores, and client satisfaction.

§ Ensure that all documentation including menus, stock sheets, and maintenance logs are completed and filed properly.

§ Track staff training, attendance, and compliance checklists to maintain audit readiness.

7. Equipment and Maintenance

§ Monitor the condition and functionality of all equipment; report and follow up on maintenance issues.

§ Ensure proper handling and preventive maintenance of all operational assets to extend their lifespan.

§ Support procurement in equipment specification and replacement planning.

Qualifications and Experience

Diploma or Bachelor’s degree in hospitality, Food Production, Business Administration, or Facilities Management.
Minimum of 3–5 years of experience in operations supervision within catering, hospitality, or facilities management.
Knowledge of HACCP, ISO 22000, or equivalent food safety standards.
Proficient in MS Office and reporting tools.
Experience managing multiple service sites is an added advantage.

Core Competencies