AL | AK | AZ | AR | CA | CO | CT | DC | DE | FL | GA | HI | ID | IL | IN | IA | KS

KY | LA | ME | MD | MA | MI | MN | MS | MO | MT | NE | NV | NH | NJ | NM | NY | NC

ND | OH | OK | OR | PA | RI | SC | SD | TN | TX | UT | VT | VA | WA | WV | WI | WY

You are here: The Job Explorer > Job Description > Food Services > Cafeteria Manager Responsibilities

Cafeteria Manager Duties

Job Search
job title, keywords, company, location jobs by job search


This is administrative and supervisory work in food service management.

An employee allocated to this class of work is responsible for planning, organizing, and directing a diversified staff of food service personnel in the operation of dining hall and kitchen. Work requires judgment and initiative in planning work programs, staffing for operation, requisitioning and purchasing food supplies, and training employees in food service and preparation. This position differs from a Cafeteria Manager II position in that it is responsible for the supervision of fewer employees and a food service unit serving a smaller volume of meals. Direction is received from an administrative superior on matters pertaining to special menus and operating policies. Work is evaluated through observation and in terms of customer reaction.


Provides over-all management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for the maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Reviews inventory and requisitions and purchases food supplies as required by anticipated volume; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Interviews and recommends employees to be hired; resolves minor employee grievances.

Performs other duties as required.

Graduation from an accredited college or university including or supplemented by course work in dietetics and restaurant management and considerable management experience in a food service unit; or any combination of training and experience.

Thorough knowledge of institutional or commercial food service management procedures and practices

Considerable knowledge of health and safety requirements applicable to a food service operation

Considerable knowledge of food values, nutrition, and menu planning

Ability to control and manage food service operations

Ability to supervise the work of others

Ability to prepare working schedules for employees and to instruct subordinates in food service procedures

Ability to maintain a variety of operating and general records and to prepare reports



Cover Letter

Sample Resume

Job Interview

Business Letter
Job Description

Job Description: Administrative - Agriculture - Animal Care - Building - Business - Development - Environmental - Equipment - Facilities - Food - Health - HR

Research - IT - Library - Media - Medical - Outreach - Parking - Police - Postal - Printing - PR - Lab - Retail - Student Services - Supplies - Trades - Transit - A-Z

Copyright 2011 The Job - Home | Contact Us | Recommend Us | Colleges and Universities | Find Jobs by County