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.
Related specializations
Interview options
Interview options
Interviewee gender
Interviewee accent
Available on paid plans only
Interview time
Related Pathways
Hospitality, Events & Tourism
View
Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
Learn more
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
