canteen manager

A Canteen Manager

oversees daily food service operations, ensuring safe, nutritious, and efficient meal service while managing staff, inventory, and financial performance

. Key duties include enforcing hygiene standards (SFA/health regulations), menu planning, stock procurement, and providing quality customer service in school, corporate, or industrial settings.

Core Responsibilities

Working time must be 1 day off for 1 week

• Operational Management: Directs daily canteen operations, including food preparation, kitchen cleanliness, equipment maintenance, and service flow.
• The Manager must cook daily.
• Food Safety & Compliance: Ensures strict compliance with hygiene standards, food handling safety regulations, and sanitation protocols.
• Staff Supervision: Hires, trains, schedules, and manages canteen staff or volunteers to ensure efficient service.
• Inventory & Procurement: Manages purchasing, stock levels, and supplier relationships to ensure adequate supplies while minimizing waste.
• Financial Management: Handles budgeting, pricing, daily cash reconciliation, and reporting on financial performance.
• Menu Planning: Develops diverse, nutritious menus and handles special catering requests.
• Customer Service: Resolves customer complaints and maintains a positive, clean dining environment.