Cafeteria managers typically oversee the provision of food at institutions such as schools and hospitals; sometimes, large companies also have cafeterias for employees and require someone to manage cafeteria operations. The cafeteria manager supervises all cafeteria personnel, as well as food preparation and handling practices. They may oversee menu creation, purchasing, and planning as well.
The cafeteria manager's principal responsibility is the day-to-day running of the food service operation. This may include supervising the preparation of large amounts of food using commercial kitchen equipment. The manager ensures that recipes are followed and that standards related to sanitation and temperature control are observed by workers at all times. The manager notes any equipment that may need repairs and is expected to ensure these items are fixed in a timely manner. The cafeteria manager also usually has hiring power over cafeteria personnel. Additionally, the cafeteria manager often assists in designing menus and purchasing food. They may work with a nutrition expert if the manager isn't credentialed in this area. The cafeteria manager helps inspect incoming food for quality as well.
To work as a cafeteria manager, an individual typically must have experience working in large-scale food service. Many institutions, such as schools and hospitals, require their cafeteria managers to have postsecondary education nutrition as well. Cafeteria managers typically work long hours during the work week, starting in the early morning and ending in the afternoon.
Cafeteria Manager Tasks
Maintain food and customer service quality.
Track and order cafeteria products and supplies.
Manage food production, service, sanitation and staffing needs for cafeteria.
Ensure kitchen and eating area meet sanitation requirements.