Cafeteria Manager Job Description

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Cafeterias are dining rooms that offer food within institutions, such as public schools, universities and hospitals as well as in some large companies. A cafeteria manager is responsible for overseeing the day-to-day operations of a cafeteria.

Function

  • Cafeteria managers are responsible for hiring, training, scheduling and supervising the entire food preparation, serving and custodial staff of a cafeteria. The cafeteria manager also plans menus, orders necessary supplies, food, and other ingredients, and organizes and maintains the inventory of these ordered goods when they are received by the cafeteria.

Features

  • Cafeteria managers ensure that all federal, state and local health codes for food service operations are followed through supervising and training staff. The manager also follows the guidelines placed in the cafeteria's budget, ensuring that costs do not exceed the amount of money allocated for food service.

Time Frame

  • Cafeterias are usually open during daytime and early evening hours when meals are served. The cafeteria manager usually works 40 or more hours per week, arriving hours before the cafeteria opens and usually staying after it closes to supervise cleanup and preparations for the following day.

Education

  • A high school diploma or GED with demonstrated work experience in food service and food service management are usually the minimum requirements for employment as a cafeteria manager. Some cafeteria managers have an associate or bachelor's degree in food service or hospitality management.

Compensation

  • In October 2009, the average annual salary of cafeteria managers was between $17,422 and $42,350, according to Payscale.com.

References

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