Cafeteria Operations Lead: Menu, Quality & Cost Control

TOKAGAWA GLOBAL CORPORATION; Metro Manila; On-site; PHP 350,000 - 600,000; Full time

Job summary

TOKAGAWA GLOBAL CORPORATION in Metro Manila is seeking a capable Cafeteria Supervisor to oversee daily operations and ensure high-quality food service. You will hire, train, schedule, and manage cafeteria staff while maintaining cost controls, inventory, and compliance with food safety standards.

The role emphasizes customer service, reporting, and continuous improvement of menus and operations. Strong leadership and organizational skills are essential, along with a proactive approach to safety,

Responsibilities

• Supervise and coordinate daily cafeteria operations.
• Hire, train, schedule, and manage cafeteria staff.
• Ensure high standards of food quality, preparation, presentation, and service.
• Monitor inventory levels and order food, beverages, and supplies as needed.
• Control food costs, minimize waste, and manage operating expenses.
• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain a clean, safe, and organized cafeteria environment.
• Handle customer concerns and resolve service issues professionally.
• Monitor sales, cash handling, and daily financial records.
• Develop menus and coordinate food preparation based on customer needs.
• Conduct regular inspections of food storage, equipment, and work areas.
• Maintain appropriate staffing levels and prepare employee work schedules.
• Coordinate with suppliers and vendors regarding deliveries and orders.
• Prepare operational reports and provide updates to management.
• Ensure cafeteria equipment is properly maintained and report repair needs.

Job description

TOKAGAWA GLOBAL CORPORATION in Metro Manila is seeking a capable Cafeteria Supervisor to oversee daily operations and ensure high-quality food service. You will hire, train, schedule, and manage cafeteria staff while maintaining cost controls, inventory, and compliance with food safety standards.

The role emphasizes customer service, reporting, and continuous improvement of menus and operations. Strong leadership and organizational skills are essential, along with a proactive approach to safety,