Core Responsibilities

• Operations: Oversee daily food preparation, cooking, and service to guarantee quality and timely delivery.

• Inventory & Purchasing: Monitor stock levels, order supplies, minimize food wastage, and manage equipment maintenance.

• Staff Management: Recruit, train, schedule, and supervise canteen employees and volunteers.

• Financial Administration: Set pricing, manage the operating budget, track sales, and handle daily cash registers or bank deposits.

• Health & Safety: Ensure the facility meets all local food safety laws, sanitary permits, and hygiene standards.

• Menu Planning: Develop diverse, nutritious menus and accommodate dietary restrictions or special events.

Key Qualifications & Skills

• Experience: Previous experience in food service, hospitality, or catering management.

• Certifications: Valid Food Safety and Handling Certificate (and a Working with Children Check for school roles).

• Skills: Strong organizational, leadership, and customer service abilities, paired with basic bookkeeping and math skills.