Responsibilities and Duties  

• Management of canteen staff & Users
• Manage Canteen operation ( Opening and closing canteen for allocated work times. Preparing and selling menu items as per the canteen menu.  Serving  staff .
  
• Effective communication.  
• Management of manuals, policies and procedures.  
• Cost  management and record keeping.  
• Stock management.  
• Ensuring canteen security and Health
• Miscellaneous duties related to the work 

•  BA Degree in Hotel Management 
  
• Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
• Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
• Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.
• Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties.
• One to two years’ management experience in kitchen operations and in food service.