Catering Operations Supervisor

POSITION TITLE: Catering Operations Supervisor

Reports to: Catering Operations Manager

Uber Boat by Thames Clippers (UBTC) is an inclusive organisation where we respect and value everybody’s contribution. We empower and trust our people to do the right thing. We strive to be excellent in everything we do and believe that our people help make our business a great place to work.

OVERVIEW

A brilliant opportunity to join Uber Boat by Thames Clippers (UBTC) at a time of significant growth. UBTC was founded in 1999 and now operates a fleet of 21 vessels, serves 24 piers and carries over 4.6 million passengers. We provide a unique transport offering to London’s commuters and visitors, connecting them to their homes, places of work and riverside attractions. UBTC operates the only commuter service on the Thames and occupies a distinct market position for tourist and visitor experiences by linking the majority of riverside attractions. In addition to passenger services UBTC is expanding into light freight logistics to relieve London’s congested road network within the next three years.

DUTIES AND RESPONSIBILITIES

• Ensure each OCSA has the correct tools to carry out their duties safely and in compliance with all relevant processes and food safety / alcohol licensing laws.
• Maintain an audit log of all equipment, staff performance, uniform, and food/hygiene standards.
• Assist the Catering Manager with all aspects of performance management.
• Provide a world‑class standard of customer service at all times.
• Assist the Master / Mate / DCSA in any emergency situations and take part in monthly drills to ensure preparedness for such events.
• Deputise in the absence of managers and fulfil OCSA shifts as required.
• Support a team of OCSA in serving food and beverages following prescribed portioning, presentation, and brand standards and answer product questions.
• Follow food hygiene and safety procedures in line with health and safety requirements.
• Ensure sales of alcohol are completed responsibly and in line with licensing requirements.
• Greet customers on board with a friendly welcome and explore their food and drink requirements.
• Process all sales through the EPOS system, record payment in full, and adhere to all payment procedures.
• Maximise profitability of sales by offering suitable add‑ons that enhance customer enjoyment (e.g., pastry with coffee).
• Minimise losses by performing stock counts, auditing brand standards, and preventing stock loss, theft or damage.
• Manage a team of up to 15 OCSA to deliver department targets.
• Oversee that the cleaning programme is followed and that all vessels are kept to a high standard of cleanliness at all times during service.
• Train new team members in all procedures and aspects of their role.
• Take appropriate action to remedy feedback, complaints, stock requirements, breakages, faults, or hazards identified during work.
• Help with the recruitment and retention of team members, identifying and supporting those willing to evolve their careers with UBTC.
• Support the effective delivery of special events and functions.
• Maintain accurate logs of monthly emergency drills.

BAU REQUIREMENTS

• Act as a role model and champion our company values, integrating them into local processes and literature.
• Develop relationships with local suppliers, industry bodies, universities, colleges, and schools to support local employment options.
• Assist in developing and maintaining effective teamwork across our diverse business.
• Communicate relevant information speedily and accurately.
• Utilise materials and resources efficiently to minimise waste and reduce costs.
• Attend events to showcase UBTC as an employer of choice and build a talent pipeline of potential candidates.
• Undertake any other relevant duties or reasonable requests from senior management.
• Optimise sales targets through an engaged, motivated OCSA team.

KEY SKILLS

• Previous relevant experience within a customer, food service, or retail environment.
• Desire and ability to work with the public in a front‑line, customer‑focused environment.
• A natural leader capable of inspiring operational teams to deliver results.
• Commitment, flexibility, and the ability to work under pressure, multi‑task, and prioritise work.
• Proven ability to work effectively as part of a team and establish good professional relationships with colleagues.
• Food hygiene certificate – Level 2.
• Knowledge of the Thames and surrounding attractions.
• Inquisitive thinker willing to display leadership skills.