Cafeteria Manager

Primary Purpose

The primary purpose of this role is to provide overall cafeteria leadership necessary to achieve objectives in sales, operational costs, guest service, sanitation and customer satisfaction. The role holder is responsible for managing the cafeteria operations, training employees, preparing reports, and meeting the set targets in line with the strategic objectives of the cafeteria unit within the university.

Principle Responsibilities

• Ensure objectives are met in sales, service quality, facility appearance, and hygiene.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant Standard Operating Procedures(SOPs).
• Organize and ensure correct banking of daily sales.
• Prevent, handle, and resolve complaints regarding food quality and service.
• Offer leadership seeking to develop the team for continuous improvement, including training of cafeteria staff as necessary.
• Review financial statements and other performance data to measure productivity.
• Conduct regular cafeteria audits to ensure palatability and flavour conformity.
• Ensure all cafeteria policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Manage staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.
• Ensure safe custody of all cafeteria property and assets.
• Lead shift briefings as necessary.
• Maintain high standards of personal appearance.

Qualifications

Education, knowledge and experience

• Degree/diploma in food and beverage production, hotel management or related course.
• At least  4 years of front-of-the-house operations and/or experience in a similar institution.

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge of food safety and HACCP plan.
• Ability to adhere to guest demands.
• Excellent interpersonal skills.
• Excellent customer care skills.
• Good verbal and written communication skills.
• Ability to review profit & loss (P&L).
• Ability to mentor, train and develop people.
• Strong analytical skills.
• Able to handle money and operate a point-of-sale system.
• Must be result-oriented, self-driven, articulate, and proactive.
• Must have the ability to make quick and sound decisions.
• Accommodative and adaptive to new changes and regulations.
• Flexible and able to handle multiple concurrent tasks, working quickly and under pressure.
• Able to work independently as well as part of a team.
• Ability to prioritize own workload and work with minimal supervision.
• A quick learner who is willing to go the extra mile.