Dining Assistant Manager

Key Responsibilities

• Daily Operations & Staff Supervision
• Oversee meal service setups, food temperature controls, and dining hall flow during breakfast, lunch, and snack hours.
• Monitor food quality, presentation, and portion sizes to match student dietary guidelines.
• Supervise kitchen staff, servers, and cleaning crews to ensure timely, efficient operations.
• Food Waste Management & Sustainability
• Implement waste tracking protocols (pre-consumer kitchen prep waste and post-consumer plate waste).
• Monitor daily consumption patterns and adjust production prep schedules to prevent over-production and meal surpluses.
• Train kitchen and service staff on waste minimization techniques, proper portion control, and efficient food prep practices.
• Manage food scrap segregation (composting vs. landfill disposal) in coordination with school waste management programs.
• Hygiene, Safety & Inventory Control
• Enforce strict food safety, sanitation, and hygiene guidelines (HACCP/FSSAI standards).
• Manage stock using the First-In, First-Out (FIFO) method to reduce ingredient spoilage and batch expiration.
• Inspect raw ingredient deliveries upon arrival to ensure quality standards and reduce upstream waste.
• Student & Customer Relations
• Maintain a clean, welcoming dining environment for students, teachers, and school administration.
• Assist in student awareness initiatives regarding portion sizing and plate waste reduction.
• Address dietary requirements and student/parent feedback promptly.