Responsibilities

• Plan daily and weekly canteen operations, including manpower and scheduling
• Monitor inventory levels and coordinate with purchasing for replenishment
• Prepare and manage reports (sales, inventory, wastage, and cost monitoring)
• Coordinate with kitchen staff and service team to ensure efficient operations
• Ensure compliance with food safety and sanitation standards
• Handle supplier coordination and delivery schedules
• Assist in menu planning and cost control
• Monitor and improve workflow processes in the canteen
• Address operational concerns and recommend improvements

Job Requirements

• Bachelor’s degree in Business Administration, Hospitality Management, or related field
• Experience in food service, canteen, or restaurant operations is an advantage
• Strong organizational and planning skills
• Good analytical and problem-solving abilities
• Proficient in Microsoft Excel and reporting
• Strong communication and coordination skills