Organ

Organization Information

Purpose of Job

The Canteen Director is responsible for the overall management of the canteen, ensuring the quality of meals, customer satisfaction, and compliance with health and budgetary standards. They oversee the efficient organization of daily operations while supervising staff and ensuring an optimal dining experience.

Main Functions

Supervise all canteen activities, including meal preparation and distribution.

Ensure budget management and cost control to optimize resources.

Manage supplies and relationships with suppliers.

Ensure compliance with hygiene, food safety standards, and current regulations.

Supervise, manage, and train staff to ensure efficient and quality service.

Implement initiatives to improve customer experience and satisfaction.

Specific Responsibilities

Develop menus in collaboration with a nutritionist or chef to ensure a balanced diet.

Ensure the quality of food products and adherence to delivery timelines.

Monitor stock levels and place necessary orders.

Ensure compliance with allocated budgets and implement strategies to reduce unnecessary expenses.

Organize the work schedules and tasks of canteen employees.

Handle customer complaints and requests to continuously improve service quality.

Academic Requirements and Relevant Experience

Degree in hotel management, catering, management, or a related field.

Significant experience in managing a canteen, restaurant, or collective catering service.

Knowledge of HACCP standards and health regular

Required Skills

Excellent management and organizational skills.

Ability to manage a budget and optimize costs.

Good communication and leadership skills to manage a team.

Strict adherence to quality and hygiene standards.

Ability to work under pressure and solve problems quickly.

Leadership Competencies

Core Competencies

Functional Competencies