The Operation Manager is responsible for overseeing the daily operations of the company canteen, ensuring high standards of food quality, hygiene, and customer service. The role includes managing staff, maintaining inventory, ordering supplies, and creating a positive dining experience for employees and visitors. The Canteen Manager will work closely with other departments to ensure efficient and effective operation while adhering to health and safety regulations.
Key Responsibilities:
1. Operational Management:
- Oversee daily canteen operations, ensuring smooth and efficient service.
- Plan, prepare, and deliver a variety of nutritious and cost-effective meals and snacks to employees.
- Monitor food quality, presentation, and taste to ensure high standards.
- Manage the overall canteen environment to ensure it is clean, safe, and welcoming.
2. Staff Management:
- Supervise, train, and evaluate canteen staff, ensuring high levels of performance, professionalism, and customer service.
- Coordinate staff shifts, ensuring adequate coverage during peak times.
- Implement training programs on food safety, hygiene standards, and customer service.
3. Inventory & Stock Management:
- Monitor stock levels, place orders for food, beverages, and supplies, and manage stock rotation to prevent waste.
- Ensure that supplies are within budget and that proper inventory records are maintained.
- Maintain relationships with suppliers and negotiate pricing and delivery schedules.
4. Health & Safety Compliance:
- Ensure all food handling, preparation, and storage meets the required health and safety regulations.
- Regularly inspect kitchen and dining areas to ensure cleanliness and adherence to safety standards.
- Ensure staff are trained and compliant with health, hygiene, and safety standards.
5. Budgeting & Financial Management:
- Develop and manage the canteen’s budget, ensuring it operates within financial constraints.
- Track and report on food costs, wastage, and overall financial performance.
- Identify opportunities for cost savings without compromising on quality or service.
6. Customer Service:
- Provide excellent customer service by addressing employee feedback, resolving complaints, and ensuring satisfaction.
- Develop a friendly and positive environment for employees and visitors.
- Promote healthy eating options and accommodate dietary requirements.
7. Menu Planning & Promotion:
- Develop weekly/monthly menus in collaboration with nutritionists and based on employee preferences.
- Introduce new food items or themes to keep the menu fresh and interesting.
- Run promotions, special events, or themed food days to enhance engagement.
8. Reporting & Communication:
- Provide regular reports on canteen performance, including customer satisfaction, sales, and inventory usage.
- Communicate effectively with employees and management regarding menu updates, operational changes, or special events.
- Stay updated on trends in food service, sustainability, and dietary preferences.
Qualifications & Skills:
- Possess High School diploma or equivalent; Culinary Arts, Hospitality, or Business Management qualification preferred.
- Minimum 3 years of experience in food service, hospitality, or canteen management.
- Knowledge of food safety and hygiene standards (e.g., HACCP).
- Ability to work under pressure and handle multiple tasks simultaneously.
