canteen manager

ONE TWO EAT PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Job summary

ONE TWO EAT PTE. LTD. is seeking a Canteen Manager to oversee daily canteen operations in Singapore. You will manage staff, ensure safe and nutritious meal service, plan menus, and handle procurement and budgeting to deliver efficient service in school, corporate, or industrial settings.

Working time includes one day off for one week, with emphasis on maintaining hygiene, quality customer service, and a clean dining environment. Strong leadership and hands-on cooking are essential.

Responsibilities

• Operational Management: Directs daily canteen operations, including food preparation, kitchen cleanliness, equipment maintenance, and service flow.
• The Manager must cook daily.
• Food Safety & Compliance: Ensures strict compliance with hygiene standards, food handling safety regulations, and sanitation protocols.
• Staff Supervision: Hires, trains, schedules, and manages canteen staff or volunteers to ensure efficient service.
• Inventory & Procurement: Manages purchasing, stock levels, and supplier relationships to ensure adequate supplies while minimizing waste.
• Financial Management: Handles budgeting, pricing, daily cash reconciliation, and reporting on financial performance.
• Menu Planning: Develops diverse, nutritious menus and handles special catering requests.
• Customer Service: Resolves customer complaints and maintains a positive, clean dining environment.

Job description

A Canteen Manager

oversees daily food service operations, ensuring safe, nutritious, and efficient meal service while managing staff, inventory, and financial performance

. Key duties include enforcing hygiene standards (SFA/health regulations), menu planning, stock procurement, and providing quality customer service in school, corporate, or industrial settings.

Core Responsibilities

Working time must be 1 day off for 1 week

• Operational Management:Directs daily canteen operations, including food preparation, kitchen cleanliness, equipment maintenance, and service flow.
• The Manager must cook daily.
• Food Safety & Compliance:Ensures strict compliance with hygiene standards, food handling safety regulations, and sanitation protocols.
• Staff Supervision:Hires, trains, schedules, and manages canteen staff or volunteers to ensure efficient service.
• Inventory & Procurement:Manages purchasing, stock levels, and supplier relationships to ensure adequate supplies while minimizing waste.
• Financial Management:Handles budgeting, pricing, daily cash reconciliation, and reporting on financial performance.
• Menu Planning:Develops diverse, nutritious menus and handles special catering requests.
• Customer Service:Resolves customer complaints and maintains a positive, clean dining environment.