Cafeteria Supervisor / Manager

Key Responsibilities

• Manage daily cafeteria operations, including breakfast, lunch, beverages and refreshments.
• Supervise cafeteria staff and ensure adequate manpower during service hours.
• Monitor food quality, quantity, hygiene and timely service.
• Manage cafeteria vendors and ensure compliance with agreed service standards and FSSAI requirements.
• Ensure high standards of cleanliness, sanitation, personal hygiene and PPE compliance.
• Monitor inventory, consumables and cafeteria supplies.
• Control food wastage and ensure proper Wet & Dry waste segregation.
• Ensure dining, pantry, beverage and recreation areas are clean and well maintained.
• Monitor cafeteria equipment (coffee machine, vending machine, microwave, refrigerator, water cooler) and coordinate repairs/maintenance.
• Handle employee feedback and complaints and ensure timely resolution.
• Maintain daily checklists, hygiene records, stock records and vendor performance reports.
• Ensure all the office floor pantries are also maintained in co-ordination with the pantry boys and admin team
• Ensure compliance with cafeteria policies, health & safety procedures and emergency guidelines.

Qualifications & Experience

• Graduate preferred; Hospitality / Hotel Management qualification is an advantage.
• 1-3 years of experience in cafeteria, institutional catering, food service, hospitality or facility management.
• Experience in vendor and staff management preferred.

Key Skills

• Cafeteria & food-service operations
• Vendor and people management
• Food hygiene and safety
• Inventory and wastage control
• Strong communication and problem-solving skills
• Customer/employee service orientation
• Good organizational and coordination skills