Cafeteria Executive

Role & responsibilities

• Operations Management: Oversee all aspects of cafeteria operations, including food preparation, service, sanitation, and maintenance.
• Staff Management: Supervise, train, and schedule cafeteria staff, ensuring adequate coverage and efficient workflow. Conduct performance reviews and address any staff issues.
• Food Quality & Safety: Maintain high standards of food quality, freshness, and presentation. Implement and enforce food safety and hygiene protocols to ensure compliance with all regulations.
• Menu Planning: Collaborate with the culinary team (if applicable) or develop menus that are appealing, nutritious, and cost-effective. Consider dietary restrictions and preferences of employees.
• Inventory Management: Manage inventory levels of food, beverages, and supplies. Place orders with vendors, track deliveries, and minimize waste.
• Budget Management: Develop and manage the cafeteria budget, ensuring cost-effectiveness and maximizing profitability (if applicable). Track expenses and revenue.
• Customer Service: Provide excellent customer service to employees, addressing their concerns and feedback promptly and professionally.
• Equipment Maintenance: Ensure that all kitchen equipment is in good working order and schedule regular maintenance. Report any equipment malfunctions promptly.
• Compliance & Reporting: Maintain accurate records of inventory, sales, and expenses. Prepare reports as required by management. Ensure compliance with all relevant health and safety regulations.
• Continuous Improvement: Identify opportunities to improve cafeteria operations, enhance the employee experience, and reduce costs.

Preferred candidate profile

• Proven experience as a Cafeteria Manager or similar role, preferably in a corporate or institutional setting.
• Strong knowledge of food service operations, including food preparation, sanitation, and safety.
• Excellent leadership and staff management skills.
• Ability to work effectively in a fast-paced environment.
• Strong communication, interpersonal, and customer service skills.
• Proficient in inventory management and budget control.
• Knowledge of food safety regulations and best practices (e.g., HACCP).
• Ability to use POS systems and other relevant software.
• Culinary training or certification is a plus.

Perks and benefits

Competitive salary, fast paced career growth, focussed grooming and learning.