CANTEEN MANAGER

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Job Summary

The Canteen Manager is responsible for the overall management and operation of the assigned canteen outlet. This includes overseeing daily food service operations, manpower management, customer service, food safety compliance, stock control, and maintaining a strong working relationship with the client. The role ensures smooth operations, high service standards, customer satisfaction, and achievement of company operational goals.

Key Responsibilities

1. Outlet Operations Management

• Oversee the daily operations of the canteen to ensure efficient and smooth service.
• Ensure food quality, presentation, and service standards are consistently maintained.
• Monitor sales performance and implement strategies to improve productivity and profitability.
• Ensure all operational activities comply with company policies and client requirements.
• Handle operational issues and resolve them promptly and effectively.

2. Client Relationship Management

• Serve as the primary point of contact between the company and the client.
• Build and maintain strong professional relationships with clients.
• Attend client meetings and respond promptly to feedback, concerns, and requests.
• Ensure client expectations and contractual service requirements are met.
• Work closely with clients to enhance customer satisfaction and service standards.

3. Team Leadership & Staff Management

• Supervise, lead, and motivate outlet employees to achieve operational objectives.
• Manage staff scheduling, attendance, deployment, and performance.
• Conduct on-the-job training and ensure employees adhere to company standards and procedures.
• Foster teamwork, discipline, and a positive working environment.
• Address employee issues and escalate significant matters to management when necessary.

4. Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety regulations, hygiene standards, and workplace safety requirements.
• Conduct regular inspections to maintain cleanliness of the kitchen, service area, and dining area.
• Ensure all staff follow proper food handling procedures and hygiene practices.
• Prepare for and cooperate with inspections conducted by clients or regulatory authorities.

5. Inventory & Cost Control

• Monitor inventory levels and ensure adequate stock availability.
• Manage ordering, receiving, and storage of food and non-food supplies.
• Minimize wastage and control food costs through effective inventory management.
• Verify supplier deliveries and ensure stock quality meets company standards.

6. Financial & Administrative Duties

• Monitor daily sales, expenses, and operational costs.
• Prepare required operational reports and submit them to management on a timely basis.
• Maintain accurate records of attendance, stock usage, customer feedback, and outlet performance.
• Ensure proper handling of cash transactions where applicable.

7. Customer Service Excellence

• Ensure high standards of customer service are maintained at all times.
• Address customer complaints, feedback, and service recovery promptly.
• Promote a positive dining experience for customers and stakeholders.

Job Requirements

• Diploma or equivalent qualification in Hospitality, Food & Beverage, Business Management, or related field.
• Minimum 3 years of supervisory or management experience in food service, catering, cafeteria, food court, or canteen operations.
• Strong leadership and people management skills.
• Good communication and client management abilities.
• Knowledge of food safety and hygiene regulations.
• Proficient in Microsoft Office applications.
• Ability to work under pressure and manage multiple priorities.
• Strong problem-solving and decision-making skills.

Key Competencies

• Leadership & Team Management
• Client Relationship Management
• Operational Planning & Execution
• Food Safety & Hygiene Compliance
• Inventory & Cost Control
• Customer Service Excellence
• Communication & Interpersonal Skills
• Problem Solving & Decision Making

Working Environment:
The role requires working in a fast-paced catering and canteen environment, with regular interaction with clients, customers, suppliers, and operational staff to ensure service excellence and operational efficiency.