Food Service Manager

Main Duties and Responsibilities

Operations oversight: Coordinate kitchen and dining-room activities so food is prepared and served properly and on time. Oversee food presentation, portion control, and quality.
Inventory and purchasing: Order food, beverages, equipment, and supplies; manage stock levels; receive and inspect deliveries; control costs and reduce waste; maintain vendor relationships.
Food safety and compliance: Ensure staff follow health, sanitation, and food-safety standards (e.g., temperature logs, allergen protocols, HACCP or equivalent). Inspect work areas, equipment, and supplies. Maintain required records.
Customer service: address complaints about food quality or service; review feedback; promote a high standard of hospitality.

Education & skills such; High school Diploma or equivalent,  Leadership and personnel management, customer service, communication, organization/multitasking, budgeting and basic financial skills, attention to detail, problem-solving/conflict resolution, and familiarity with POS, scheduling, and inventory systems.

Benefits includes: free accommodation,  health insurance, paid vacation/holiday, sick leave, maternity/paternity leave,  performance bonuses and allowance.

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