Differences between 'shift runner' and 'supervisor'

Luvly.cuppa.T

Hey all!

Yup, me again with my ongoing tribunal.
Don't let that phase you though, as I just wish to get a collective idea of what the difference is generally between the two job titles, if anyone has any knowledge of the two.
Even posting what one of the job titles means to you would be of great help.

Thanks!

Luvly.cuppa.T

Anyone?

Info on supervisor's jobs would be really helpful. Sure there are a few of you out there;)

bkclive

Which industry are you in? That would be a big help, as different industries use job titles in certain ways, and that can be taken into account at the tribunal.

Luvly.cuppa.T

I guess there are differences to some degree, but would have thought that supervisor would generally the same throughout?
Maybe that's my first learning curve...

I was in the catering industry- pubs/restaurants.

bkclive

Unless there's something in writing/custom and practice in catering I would have thought that a Supervisor has a manergial element to it, and so can deputise for a manager, whereas a 'shift runner' would be responsible for a specific area, so as an example the senior chef would be the shift runner for the kitchen, whilst the senior waiteer/waitress or bar person would be the supervisor. This makes sense as the financial side is usually overseen by a supervisor, and it's hard for a chef to go out front and see to it, and equally it's not logical to expect a waiter to take charge of a kitchen. It does of course depend on the actual organisation, and I'm sure someone will shout up that they were a chef and in charge of everything!

ManAtHome

A supervisor would normally be "in charge" of one or more runners - the big propertyco (still can't call them pubcos) I did some work for had a manager, shift supervisors (generally looked after bar and kitchen when manager wasn't there) and serveral runners (food prep and waiters) and bar-staff (drinks service and food orders).

Luvly.cuppa.T

I've always seen the kitchen as a separate entity to the rest of the work place, due to the stringent health and safety rules and training that comes with it (supposedly)
But that's only when there is a head chef in there, or a senior chef- under that then yes, I would agree that a supervisor would have more supervision over the kitchen.

Ahem and there were times when I had to check the food coming out due to complaints.... and supervise that. Still, the kitchen don't tend to like that very much and point out that this is their area and the flak begins. Great stuff:p

Thanks for the replies.
I welcome all views on this and would encourage more!