Overview:
The Inventory and Cafeteria Supervisor is responsible for overseeing the daily operations of the cafeteria, ensuring that it runs efficiently, and maintaining proper stock levels for all food and beverage items. The role requires a combination of operational management and inventory control, ensuring customer satisfaction, cost-effectiveness, and compliance with food safety standards.
Key Responsibilities:
1. Inventory Management:
Monitor stock levels of food, beverages, and supplies, regular stock checks and reordering items to avoid shortages.
Receiving and Inspection: Oversee the receipt of goods, ensuring that all deliveries meet quality standards and that items are stored appropriately.
Inventory Tracking: Maintain accurate records of inventory, including item quantities, usage, and waste.
Supplier Management: Establish and maintain relationships with suppliers. Negotiate prices and delivery schedules.
Loss Prevention: Implement measures to minimize food and product loss, waste, and theft. Regularly audit inventory for discrepancies.
2. Cafeteria Operations:
Daily Management: Oversee day-to-day cafeteria operations, staff management, and workflow coordination.
Staff Supervision: Supervise cafeteria staff and oversee employee performance.
Food Safety and Hygiene: Ensure all food safety and hygiene standards are met. Oversee proper storage, preparation, and handling of food and beverages according to health regulations.
Cost Control: Monitor daily operating expenses, including labor, food, and beverage costs, to ensure they remain within budget.
3. Key Skills and Qualifications:
Experience: Previous experience in inventory management, food service, or cafeteria management.
Food Safety Knowledge: Knowledge of food safety regulations and standards, with a commitment to maintaining a clean and safe environment.
Technical Skills: Proficiency with inventory management.
Key Skills and Qualifications:
Experience: Previous experience in inventory management, food service, or cafeteria management.
Food Safety Knowledge: Knowledge of food safety regulations and standards, with a commitment to maintaining a clean and safe environment.
Technical Skills: Proficiency with inventory management.
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