Description
Directly supervise and coordinate cafeteria operations, leading staff who prepare and serve food while ensuring efficient service, food safety compliance, quality, and cost control.
- • Balance cash receipts and POS reports at the end of each shift.
- • Resolve customer complaints regarding cafeteria service and food quality.
- • Train staff in food preparation, serving-line procedures, sanitation, and safety.
- • Inspect supplies, equipment, and work areas for efficiency and compliance with health codes.
- • Control inventories of food, beverages, smallwares, and equipment; report shortages.
- • Assign duties and work stations according to service needs.
- • Estimate ingredients and supplies for daily menus and batch recipes.
- • Analyze issues such as waste, shrink, and theft; implement corrective procedures.
- • Set portion sizes, production timelines, and serving-line setups.
- • Recommend improvements to procedures and staff performance to boost quality and safety.
- • Post and communicate daily menus, specials, and allergen information.
- • Oversee cashiers and accept payments during peak periods.
- • Forecast staffing, equipment, and supply needs based on the menu cycle and service volume.
- • Purchase or requisition food, disposables, and equipment to meet service schedules.
- • Coordinate catering orders, bulk pickups, and special events.
- • Develop budgets, policies, procedures, and operational goals for the cafeteria.
- • Schedule preventive maintenance and arrange equipment repairs.
- • Evaluate new food products, vendors, and smallwares for suitability and cost.
- • Perform financial tasks including cash handling, deposits, and timekeeping/payroll inputs.
- • Supervise and participate in kitchen, serving line, and dining area cleaning.
- • Observe and evaluate employees and procedures; document coaching and discipline.
- • Hire, onboard, train, and schedule staff; approve time sheets.
- • Assist with food preparation and serve on the line during peak times.
- • Maintain production, waste, temperature logs, and personnel records.
- • Lead menu planning meetings and coordinate serving arrangements with kitchen staff.
- • Coordinate with dietitians or guidelines to offer balanced options and clearly label allergens.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
