Food Service Manager

Bachelor degree

Key Responsibilities

1. Operational Excellence

   • Schedule staff to ensure adequate coverage across all shifts.
   • Supervise food preparation and service to ensure adherence to quality and standardized recipes.
   • Inspect all work areas regularly for compliance with health, safety, and hygiene standards.

2. Customer Service

   • Ensure the timely and quality service of food to customers.
   • Handle customer feedback and complaints, resolving issues promptly to maintain satisfaction.

3. Staff Management

   • Prepare rosters and assign responsibilities to ensure smooth operations.
   • Provide training to staff on safety, hygiene, and equipment usage.
   • Enforce dress code and hygiene protocols for all staff.

4. Inventory and Procurement

   • Monitor food and supply inventories, placing orders as necessary to maintain stock levels.
   • Coordinate with procurement teams for timely delivery of supplies and equipment.

5. Documentation and Compliance

   • Maintain accurate records related to payroll, inventory, accidents, and other operational data.
   • Implement food safety protocols and ensure HACCP compliance.
   • Regularly review and document safety, hygiene, and operational standards.

6. Cost Management

   • Control costs through effective inventory management and operational efficiency.
   • Utilize reporting tools to ensure financial viability and budget adherence.

7. Team Leadership

   • Foster a positive work environment by motivating and leading staff effectively.
   • Promote teamwork and ensure alignment with company objectives.

Qualifications and Skills

• Proven experience in food service management or a similar role.
• Strong knowledge of food safety standards and HACCP compliance.
• Excellent leadership, communication, and customer service skills.
• Proficiency in inventory management and scheduling.
• Familiarity with food service equipment and operational best practices.
• Ability to work in a fast-paced, dynamic environment.