Position Title: Canteen Manager / Food Service Manager Department: Administration / Hospitality Reports To: [e.g., Administrative Officer / Dean of Student Affairs / Operations Head] Location: Sreenidhi Campus Employment Type: Full-time Job SummaryWe are seeking an experienced and organized Canteen Manager to oversee the daily operations of the Sreenidhi food court/canteen. The ideal candidate will ensure the efficient preparation and service of high-quality, hygienic food to students, faculty, and staff. You will be responsible for inventory management, staff supervision, financial reporting, and maintaining strict health and safety standards. The goal is to provide a seamless dining experience that supports the well-being and satisfaction of the campus community. Key Responsibilities1. Operational ManagementOversee the entire dining operation, ensuring food is ready and served promptly during peak breakfast, lunch, and snack hours. Plan and coordinate daily menus (South Indian, North Indian, Snacks, Beverages) ensuring variety and nutritional balance. Monitor portion control and food presentation to ensure value for money. Manage catering for special campus events, meetings, and VIP visits. 2. Staff SupervisionManage a team of cooks, kitchen helpers, servers, and cleaning staff. Create weekly staff rosters and manage shifts to ensure adequate coverage during rush hours. Train staff on food safety, customer service, and equipment handling. Handle staff discipline, attendance, and performance reviews. 3. Inventory & ProcurementResponsible for the procurement of raw materials, groceries, and vegetables from approved vendors. Maintain optimal stock levels to prevent shortages while minimizing wastage (perishables). Conduct regular stock audits and report on discrepancies or pilferage. Manage vendor relationships and negotiate prices to ensure cost-effectiveness. 4. Health, Hygiene & SafetyStrictly enforce FSSAI guidelines and hygiene standards in the kitchen, storage, and dining areas. Ensure regular pest control, deep cleaning schedules, and waste disposal protocols are followed. Monitor the maintenance of kitchen equipment (stoves, grinders, cold storage) and schedule repairs immediately when needed. 5. Financial ManagementOversee the billing counter/POS system and ensure accurate cash handling. Prepare daily and weekly sales reports to be submitted to management. Analyze food costs vs. sales to ensure profitability (or adherence to subsidized budget limits). Requirements & QualificationsEducation: Bachelor’s degree or Diploma in Hotel Management, Catering Technology, or Business Administration is preferred. Experience: 3–5 years of experience in food and beverage management, preferably in an institutional canteen, college cafeteria, or high-volume industrial catering. Skills: Language: Proficiency in Telugu and Hindi is essential for managing staff; working knowledge of English is required for reporting. Strong leadership and conflict resolution skills (able to handle student/staff feedback calmly). Knowledge of food safety regulations (HACCP/FSSAI). Basic computer literacy (Excel, Billing Software). Key Performance Indicators (KPIs)The Canteen Manager’s success will be measured by: Customer Satisfaction: Low complaint rate regarding food taste and hygiene. Speed of Service: Reduction in queue times during peak breaks. Cost Control: Keeping food wastage under [X]% and strictly adhering to the budget. Hygiene Score: Passing internal and external health inspections. Working ConditionsMust be willing to work early mornings or split shifts depending on campus timings. This role requires standing for long periods and moving through hot kitchen environments.
Data entry and maintaining account of the firm
Position Title: Canteen Manager / Food Service Manager Department: Administration / Hospitality Job Summary We are seeking an experienced and organized Canteen Manager to oversee the daily operations of the Sreenidhi food court/canteen. The ideal candidate will ensure the efficient preparation and service of high-quality, hygienic food to students, faculty, and staff. You will be responsible for inventory management, staff supervision, financial reporting, and maintaining strict health and safety standards. The goal is to provide a seamless dining experience that supports the well-being and satisfaction of the campus community. Key Responsibilities 1. Operational Management Oversee the entire dining operation, ensuring food is ready and served promptly during peak breakfast, lunch, and snack hours. Plan and coordinate daily menus (South Indian, North Indian, Snacks, Beverages) ensuring variety and nutritional balance. Monitor portion control and food presentation to ensure value for money. Manage catering for special campus events, meetings, and VIP visits. 2. Staff Supervision Manage a team of cooks, kitchen helpers, servers, and cleaning staff. Create weekly staff rosters and manage shifts to ensure adequate coverage during rush hours. Train staff on food safety, customer service, and equipment handling. Handle staff discipline, attendance, and performance reviews. 3. Inventory & Procurement Responsible for the procurement of raw materials, groceries, and vegetables from approved vendors. Maintain optimal stock levels to prevent shortages while minimizing wastage (perishables). Conduct regular stock audits and report on discrepancies or pilferage. Manage vendor relationships and negotiate prices to ensure cost-effectiveness. 4. Health, Hygiene & Safety Strictly enforce FSSAI guidelines and hygiene standards in the kitchen, storage, and dining areas. Ensure regular pest control, deep cleaning schedules, and waste disposal protocols are followed. Monitor the maintenance of kitchen equipment (stoves, grinders, cold storage) and schedule repairs immediately when needed. 5. Financial Management Oversee the billing counter/POS system and ensure accurate cash handling. Prepare daily and weekly sales reports to be submitted to management. Analyze food costs vs. sales to ensure profitability (or adherence to subsidized budget limits). Requirements & Qualifications Education: Bachelor’s degree or Diploma in Hotel Management, Catering Technology, or Business Administration is preferred. Experience: 3–5 years of experience in food and beverage management, preferably in an institutional canteen, college cafeteria, or high-volume industrial catering . Skills: Language: Proficiency in Telugu and Hindi is essential for managing staff; working knowledge of English is required for reporting. Strong leadership and conflict resolution skills (able to handle student/staff feedback calmly). Knowledge of food safety regulations (HACCP/FSSAI). Basic computer literacy (Excel, Billing Software). Key Performance Indicators (KPIs) The Canteen Manager’s success will be measured by: Customer Satisfaction: Low complaint rate regarding food taste and hygiene. Speed of Service: Reduction in queue times during peak breaks. Cost Control: Keeping food wastage under [X]% and strictly adhering to the budget. Hygiene Score: Passing internal and external health inspections. Working Conditions Must be willing to work early mornings or split shifts depending on campus timings. This role requires standing for long periods and moving through hot kitchen environments. Job Types: Full-time, Fresher Pay: ₹120,000.00 - ₹240,000.00 per year Benefits: Food provided Work Location: In person