Cafeteria Manager

The Role

• Supervising and managing performance for global and local contracts, measuring service performance against agreed targets, supporting improvement activities where needed and providing assurance to Facilities Manager on service on integrity/compliance issues
• Liaising with local business representatives to manage expectations on service standards and requirements, analysing opportunities for further improvement.
• Building and maintaining relations with internal & external stakeholders (focal point networks, management team, staff representatives, local authorities)
• Managing Food Committee (FC) for sites and working closely with client representatives and service providers
• Ensuring compliance with HSSE-SP control framework requirements for contractor management in food services area (HACCP, FDWSG)
• Responsible for Food Safety inspections and audits (In-house and vendor partner central kitchen)
• Supervise cleaning and sanitizing of eating utensils, counters and Equipments
• Monitoring proper storage of items and segregation of veg & non-veg items
• Knowledge of working with technology partners for managing cafeteria billing and apps and the ability to perform minor troubleshooting tasks.
• Monthly training of staff onsite and at the central kitchen.
• Respond to oral and written feedback from customers on food quality and

service. Handle customer issues onsite and resolve them amicably

• Supervise temperature log maintained onsite and central kitchen bain

maries, cold storage, etc.

• Monthly food festival – planning and implementing
• Maintaining inventory of cutlery & crockery with client every fortnight
• Supervise cafeteria staff – which involves direct and indirect

responsibilities for interviewing, selection, training, motivating, etc.

• Assure that all cafeteria staff attend required training in health and safety

periodically

• Orient and train staff in proper work practices when they are hired and

conduct and evaluate retraining and refresher training

• Evaluate safe work practices in job performance reviews
• Ensure that unit staff actively participates in all fire safety and disaster

preparedness drills, health & safety workshops, equipment training

conducted by the client onsite

• Maintain safe working conditions and practices onsite
• Assure that meals are prepared and delivered on time and in acceptable

quantity and quality

• Ensure that food service work areas are maintained in a clean and

sanitary manner and in accordance with government standards

• Monitor food service staff to assure they are following established safety

and sanitary regulations and procedures in the use of equipment and

supplies

• Prepare and compile any necessary productivity reports, evaluations,

studies, etc.

• Participate in monthly review meetings
• Practice and enforce personal hygiene and proper sanitation standards
• Identify problems and recommend changes in methods and procedures
• Follow the Service Level Agreement (SLA) shared by the client for each

site (details below)

Requirements

• University degree (Bachelor's Degree) or Degree in Hotel Management
• Minimum experience of 5+ years in managing cafeteria sites of atleast 3000+ employees
• Ability to execute actions required from the stakeholders
• Ability to communicate and co-operate in complex business environment
• Self-organised, responsible, taking ownership for all duties
• Self-motivated with drive to achieve and implement change
• Willing to work in a team, enhancing teamwork values
• Problem solving & decision-making skills
• Excellent communication, interpersonal and networking skills,
• Influencing & Convincing skills

The Cafeteria manager reports to the company director managing the client account and is responsible for compliance with all policies and procedures.Role & responsibilities

Preferred candidate profile