Dispatch Supervisor

at  Gourmet Food Parlour

Location: Santry, Dublin
Working Hours: 42.5 hours per week, 5 days a week, 6:30 AM - 3:00 PM (with flexibility needed)
Employment Type: Full-Time

ABOUT US

Gourmet food parlour is a busy, dynamic catering company serving a wide range of clients across the Dublin area. Operating out of our central kitchen in Santry, we provide high-quality food and beverages with a commitment to exceptional service. As part of our dedicated team, you will play an integral role in our day-to-day operations and in delivering outstanding service to our clients.

QUALIFICATIONS AND EXPERIENCE

• Hospitality Experience: Prior experience in hospitality (Back of House or Front of House) is essential.
• Self-Motivated & Proactive: Must be a self-starter with strong initiative, capable of handling tasks independently and efficiently.
• Strong Communication Skills: Excellent teamwork and communication skills are critical to success in this role.
• Attention to Detail: Detail-oriented with the ability to perform thorough checks to ensure order accuracy and completeness.

ROLE OVERVIEW

We are seeking a Dispatch Supervisor to oversee the daily dispatch of food and beverages for our catering clients throughout Dublin. You will be based in our central kitchen and will manage the preparation, organization, and dispatch of catering orders, ensuring each order is complete, accurate, and delivered on time.

KEY RESPONSIBILITIES

• Manage Dispatch Operations: Oversee and coordinate the daily dispatch of catering orders, ensuring timely and efficient deliveries.
• Order Preparation and Quality Control: Approve and quality-check all catering orders before dispatch, ensuring accuracy, completeness, and high standards.
• Handover Process: Perform a detailed handover of prepared orders to the delivery team, verifying that all items are ready and accounted for.
• Delivery Team Liaison: Collaborate with the delivery team to ensure the efficient return of all items sent out, addressing any issues that arise during the return process.
• Inventory & Stock Control: Assist in stock control and ordering of items for the dispatch area, including packaging and disposables, within budget constraints.
• Forecasting and Pressure Points Management: Monitor and forecast changes in the requirements for catering equipment. Identify potential pressure points for certain items and proactively flag them to the management team.
• Reporting & Issue Resolution: Report any quality issues to the relevant team members or line manager promptly to ensure resolution and continuous quality improvement.
• Health & Safety Compliance: Adhere to company Health and Safety policies and food safety standards, ensuring compliance within the dispatch area.
• Event Support: Occasionally support catering set-up and service at events, as required.