Canteen Manager

Job Description:

The Canteen Manager is responsible for overseeing the daily operations of the college canteen, ensuring a clean, safe, and welcoming environment while providing nutritious and appealing meals to students, faculty, and staff. This role demands strong leadership, excellent organizational skills, and a customer-focused mindset. The manager must ensure that all health, hygiene, and safety standards are strictly followed and that the canteen runs efficiently and cost-effectively.

Key Responsibilities:

• Plan, organize, and supervise the daily operations of the canteen.
• Maintain inventory and ensure timely procurement of supplies and ingredients.
• Ensure efficient food preparation, portion control, and timely service.
• Implement waste reduction strategies and cost control measures.
• Recruit, train, and manage canteen staff including cooks, servers, and cleaners.
• Prepare staff schedules and allocate duties.
• Monitor performance and provide regular feedback and support.
• Design nutritious, balanced menus that comply with dietary guidelines and school policies.
• Offer culturally diverse food options to cater to the international student body.
• Incorporate seasonal and local ingredients where possible.
• Ensure all operations comply with food safety regulations and school policies.
• Maintain cleanliness and hygiene of the kitchen, storage, and serving areas.
• Conduct regular inspections and implement corrective actions when needed.
• Maintain up-to-date records related to safety, hygiene, and inventory.
• Foster a positive, welcoming atmosphere for students and staff.
• Handle customer feedback, complaints, and suggestions professionally.
• Promote healthy eating habits and support food education initiatives within the school.
• Prepare and manage the canteen budget in coordination with the school’s finance department.
• Monitor daily sales, generate reports, and maintain accurate records.
• Ensure cost-efficiency without compromising on quality or nutrition.

Qualifications & Skills:

• Diploma or degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 3–5 years’ experience in food service management, preferably in an educational institution.
• Strong knowledge of food safety regulations and hygiene standards (e.g. HACCP).
• Excellent communication and interpersonal skills.
• Leadership and team management experience.
• Basic accounting and inventory management skills.
• Fluency in English; knowledge of additional languages is a plus.

Preferred Attributes:

• Experience in college/university.
• Passion for nutrition and youth wellness.
• Ability to handle high-pressure environments with professionalism.

Job Type: Full-time

Benefits:

• Provident Fund

Work Location: In person