Manager

2 days ago

Singapore WING KEONG CAFETERIA Full time

The **Canteen Manager**plays a crucial role in ensuring the efficient operation of a food service facility, **key roles and responsibilities**of a canteen manager:
Managing canteen operations. Plan and execute daily routines, schedules and staff assignment. Ensure canteen clenliness and hygiene. Daily stock taking and handling purchase orders. Liasing with vendors. Handing clients expectations and operational requirements.

**1. Operations Management**
- Oversee daily operations of the canteen, ensuring smooth service.
- Ensure cleanliness, hygiene, and safety in food preparation and dining areas.
- Monitor the performance of staff and ensure timely service.

**2. Staff Supervision**
- Recruit, train, and supervise canteen staff (chefs, servers, cleaners).
- Allocate duties and create staff schedules.
- Handle disciplinary issues and staff performance evaluations.

**3. Menu Planning and Food Quality**
- Plan and update menus in coordination with nutritionists or chefs.
- Ensure food is nutritious, appealing, and cost-effective.
- Monitor food quality, portion sizes, and consistency.

**4. Inventory and Procurement**
- Manage inventory of food supplies, equipment, and utensils.
- Place orders with suppliers and manage deliveries.
- Monitor stock levels to avoid wastage or shortages.

**5. Budgeting and Cost Control**
- Prepare and manage the canteen budget.
- Monitor expenses and implement cost-saving measures.
- Set food prices (if applicable) and ensure profitability (for commercial setups).

**6. Customer Service**
- Address customer complaints and feedback.
- Ensure a high level of customer satisfaction.
- Promote a welcoming environment in the canteen.

**7. Compliance and Safety**
- Ensure compliance with health, safety, and food hygiene regulations.
- Conduct regular checks and audits.
- Maintain proper documentation (licenses, inspection records, etc.).

**8. Record Keeping and Reporting**
- Maintain records of sales, purchases, and expenses.
- Generate periodic reports for management (daily, weekly, monthly).
- Monitor performance indicators like footfall, satisfaction ratings, etc.

**9. Waste Management**
- Implement strategies to minimize food and material waste.
- Ensure proper disposal of waste according to local guidelines.

**10. Continuous Improvement**
- Stay updated with food trends and customer preferences.
- Introduce new items, technologies, or methods to improve service.

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