Cafeteria Manager

We are seeking an experienced, customer-obsessed Cafeteria Manager to oversee the daily operations of our on-site dining facility. The ideal candidate will act as the primary bridge between our organization, our customers, and third-party food service vendors. You will be responsible for elevating the dining experience, driving commercial performance, enforcing strict Quality, Health, Safety, and Environment (QHSE) standards, and ensuring seamless daily reporting.

• Key Responsibilities1. Customer Experience & EngagementExperience Management: Oversee the front-of-house dining environment to ensure a welcoming, clean, and efficient atmosphere during peak and off-peak hours.
• Feedback & Resolution: Establish and manage multiple channels for customer feedback (e.g., digital surveys, comment cards, on-floor interactions).
• Service Recovery: Respond promptly, empathetically, and professionally to customer inquiries, complaints, and dietary requests, implementing corrective actions to prevent recurring issues.
• 2. Vendor Oversight & QHSE ComplianceVendor Staff Management: Supervise and coordinate with third-party vendor employees to ensure adequate staffing, professional conduct, and adherence to service-level agreements (SLAs).
• Service & Quality Control: Monitor food preparation, presentation, portion control, and service timeliness to eliminate bottlenecks and maintain consistently high culinary standards.
• Health & Safety Enforcement: Conduct regular inspections to ensure strict compliance with local food safety regulations, hygiene protocols, allergen labeling, and workplace safety standards (QHSE).
• 3. Commercial Performance & Menu InnovationSales & Revenue Growth: Drive daily and monthly cafeteria sales to meet or exceed established financial targets and budget KPIs.
• Product Mix Optimization: Regularly analyze POS data, sales trends, and waste metrics to evaluate product mix, pricing strategies, and item profitability.
• Menu Innovation: Collaborate with culinary vendors to introduce seasonal specials, healthier alternatives, diverse cuisines, and pop-up concepts that keep menu offerings fresh and exciting.
• 4. Daily Reporting & Operational AdministrationDaily Operations Reporting: Compile and submit comprehensive daily reports covering footfall, sales performance, inventory/waste levels, and operational highlights.
• QHSE & Incident Logs: Document daily hygiene checklists, temperature logs, safety audits, and any near-misses or incidents, escalating critical issues immediately.
• Insights & Action Plans: Synthesize customer feedback trends and vendor performance metrics into weekly/monthly management reviews with actionable recommendations.
• Qualifications & SkillsExperience: 3+ years of experience in food and beverage management, corporate dining, hospitality, or contract catering supervision.
• Vendor & Team Leadership: Proven track record of managing third-party vendors and leading diverse kitchen and front-of-house teams without direct line authority.
• Commercial Acumen: Strong understanding of F&B metrics, including sales forecasting, product mix analysis, portion costing, and waste reduction.
• QHSE Certification: Up-to-date certification in Food Safety and Hygiene (e.g., ServSafe, WSQ Food Safety Level 1/2/3, or local equivalent) and solid knowledge of occupational health and safety standards.
• Communication & Tech: Strong interpersonal skills for handling customer feedback; proficiency in POS reporting systems and MS Excel/Google Sheets for daily operational reporting.
• Key Performance Indicators (KPIs)Customer Satisfaction Score (CSAT) and feedback resolution turnaround time.
• Achievement of monthly revenue and average transaction value targets.
• Zero critical QHSE audit findings or food safety incidents.
• Vendor SLA compliance (queue times, food replenishment speed, and staffing levels).
• Accuracy and timeliness of daily operational and financial reports.