Catering Director jobs

A Canteen Manager

oversees daily food service operations, ensuring safe, nutritious, and efficient meal service while managing staff, inventory, and financial performance

. Key duties include enforcing hygiene standards (SFA/health regulations), menu planning, stock procurement, and providing quality customer service in school, corporate, or industrial settings.

Core Responsibilities

Working time must be 1 day off for 1 week

Operational Management:
Directs daily canteen operations, including food preparation, kitchen cleanliness, equipment maintenance, and service flow.

The Manager must cook daily.

Food Safety & Compliance

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Ensures strict compliance with hygiene standards, food handling safety regulations, and sanitation protocols.

Staff Supervision

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Hires, trains, schedules, and manages canteen staff or volunteers to ensure efficient service.

Inventory & Procurement

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Manages purchasing, stock levels, and supplier relationships to ensure adequate supplies while minimizing waste.

Financial Management

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Handles budgeting, pricing, daily cash reconciliation, and reporting on financial performance.

Menu Planning

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Develops diverse, nutritious menus and handles special catering requests.

Customer Service

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Resolves customer complaints and maintains a positive, clean dining environment.