Cafeteria Manager

• The Cafeteria Manager is responsible for the overall operation, administration, and profitability of the cafeteria.
• The role ensures the provision of high-quality, nutritious, safe, and affordable meals to students, staff, and visitors while maintaining compliance with food safety regulations, budget requirements, and excellent customer service standards.

Key Responsibilities

Operations Management:

• Plan, coordinate, and supervise all daily cafeteria operations and timely meal service.
• Monitor food quality, portion control, presentation, and maintain facilities and equipment in good condition.
• Develop meal schedules and menus in collaboration with the Head Chef.

Food Safety & Compliance:

• Ensure strict compliance with food safety, sanitation, health, and environmental regulations.
• Conduct regular inspections of preparation, storage, and serving areas; implement and monitor HACCP procedures.

Inventory & Procurement:

• Manage procurement of food supplies, beverages, and equipment with the procurement team.
• Maintain accurate stock records, monitor inventory levels, minimize waste, and prevent pilferage.
• Liaise with approved vendors to ensure quality and cost-effectiveness.

Financial Management:

• Prepare and manage cafeteria budgets; monitor daily sales and expenses.
• Review pricing strategies for affordability and sustainability; maintain accurate records and periodic reports.

Staff Supervision:

• Recruit, train, schedule, supervise, and evaluate service and production personnel.
• Ensure adequate staffing during peak periods and foster a positive, team-oriented work environment.

Customer Service & Event Support:

• Ensure excellent customer service, address complaints promptly, and gather feedback to improve quality.
• Coordinate catering services for university events, conferences, and special functions.

KPIs

• Customer satisfaction, food quality compliance, budget adherence & cost control, inventory accuracy & waste reduction, health & safety compliance, staff productivity & retention, revenue & profitability, sustainability.

Qualifications & Experience

• Education: Bachelor's Degree or HND in Hospitality Management, Food Service Management, Nutrition, Catering Management, or related field.
• Experience: 7-10 years in food service operations, hospitality, or institutional catering, with proven supervisory/management experience in a cafeteria, restaurant, hotel, or educational institution.

Required Skills:

• Strong leadership, food safety & hygiene knowledge, budgeting & financial management, inventory & procurement, excellent customer service & communication, problem-solving, proficiency in MS Office and POS systems, ability to multitask under pressure.

Method of Application

Interested and qualified candidates should send their Applications to: [email protected] using the Job Position as the subject of the email