Job Summary
The ideal candidate will be responsible for the overall management of the canteen as a business unit, including operations, staffing, budgeting, cost control, procurement, reporting, and client satisfaction in a high-volume food service environment.
Key Responsibilities
Oversee daily canteen operations (food production, service, and workflow coordination)
Supervise all staff (chefs, cooks, stewards, cleaners, storekeepers) and manage shift schedules
Monitor and control food cost, budgeting, wastage, and inventory usage
Manage procurement and supplier relationships
Ensure strict compliance with HACCP, hygiene, and food safety standards
Prepare operational reports (daily/weekly/monthly) including cost and performance analysis
Serve as the main liaison between client and canteen operations
Ensure consistent service quality and customer satisfaction
Requirements
Proven years of experience in canteen, catering, restaurant, or hospitality operations management
Strong experience in budgeting, procurement, and vendor management
Proven ability to manage large teams in high-volume food service operations
Strong knowledge of food safety and HACCP standards
Proficiency in Microsoft Excel or reporting tools is an advantage
Must have experience in one or more of the following roles: Canteen Manager, high-volume Restaurant Manager, Hospitality Operations Manager, or Catering Manager.