Key Responsibilities
Operations & Strategy
- Oversee daily cafeteria operations, ensuring high standards in food quality, hygiene, and customer service
- Develop and implement strategic plans to improve food service offerings, operational efficiency, and customer satisfaction
- Monitor and optimize inventory, procurement, and supplier relationships to control costs and ensure supply chain reliability
Leadership & Team Management
- Lead, train, and mentor kitchen and service teams to deliver consistent, high-quality meals and experiences
- Establish KPIs, monitor team performance, and drive continuous improvement
- Foster a culture of accountability, collaboration, and professionalism
Financial Oversight
- Manage and report on the cafeteria's P&L, budgeting, and financial forecasting
- Identify and implement cost-saving initiatives without compromising quality
- Work closely with Finance and Procurement to ensure operational viability and sustainability
Menu & Innovation
- Collaborate with chefs and nutritionists to design balanced, appealing menus that meet the needs of various customer profiles
- Keep abreast of F&B trends to refresh offerings and enhance customer engagement
- Lead initiatives for sustainability (e.g., waste reduction, eco-friendly packaging)
Requirements
- At least 3 years of experience
- Proven track record in managing large-scale cafeteria or food service operations
- Excellent leadership, communication, and problem-solving skills
- Familiarity with local food safety regulations and best practices
