Cafteria Manager

Job Summary

The Cafeteria Manager is responsible for the overall management and daily operation of the hospital cafeteria. This includes supervising staff, ensuring high standards of food quality, hygiene and safety, managing inventory and costs, coordinating meal services, and providing excellent customer service to patients, hospital staff, visitors, and guests.

Key Responsibilities

• Manage the day-to-day operations of the hospital cafeteria and food service areas.

• Supervise, train, schedule, and evaluate cafeteria employees.

• Ensure food is prepared, stored, displayed, and served according to hospital hygiene and food-safety standards.

• Monitor food quality, portion sizes, presentation, temperature, and freshness.

• Maintain compliance with applicable health, sanitation, HACCP, and hospital safety requirements.

• Manage food and beverage inventory, ordering, receiving, storage, and stock rotation.

• Control food costs, labor costs, waste, and operating expenses.

• Coordinate with suppliers and vendors and ensure timely delivery of required products.

• Develop menus and daily specials in coordination with nutritionists/dietitians where required.

• Ensure appropriate options are available for staff, visitors, and patients with specific dietary requirements when applicable.

• Monitor cafeteria cleanliness, equipment condition, and overall appearance.

• Handle customer feedback, complaints, and service issues professionally.

• Maintain accurate records of sales, inventory, food waste, staffing, and operational expenses.

• Coordinate with the hospital's clinical nutrition/dietary department when cafeteria services overlap with patient food services.

• Ensure staff follow proper personal hygiene, uniform, food-handling, and infection-control procedures.

• Conduct regular inspections and take corrective action when standards are not met.

• Assist with budgeting, menu pricing, promotions, and improvements to cafeteria services.

• Ensure emergency and hospital-specific procedures are understood and followed by cafeteria staff.

Job Requirements

Qualifications

• Diploma or bachelor's degree in Hospitality Management, Food Service Management, Culinary Management, Nutrition, or a related field.

• Previous experience managing a cafeteria, restaurant, hospital food service, or institutional catering operation.

• Experience supervising and training food-service staff.

• Strong knowledge of food safety, sanitation, HACCP, and hygiene standards.

• Good knowledge of inventory and cost control.

• Strong communication, organizational, leadership, and customer-service skills.

• Ability to work in a fast-paced hospital environment.

• Knowledge of hospital food-service procedures is an advantage.

How To Apply

Applicants can use ATS or send there cv's through hr@kadiscohospital.com