Cafeteria Supervisor
面議（經常性薪資達4萬元或以上） 40000元
台北市士林區
5~6年工作經驗
Job Summary:
The Cafeteria Supervisor oversees front-of-house operations, including cafeteria service lines, the snack bar, and customer service. The role ensures food availability, service quality, food safety compliance, order accuracy, POS settlement, and daily operational flow.
As the cafeteria gradually expands its menu variety and may incorporate multiple service stations or vendor-style elements in the future, this position also requires foundational skills in product management, basic sales analysis, and workflow improvement to support current and future operational needs.
Core Duties and Responsibilities:
Front-of-House Operations
- Manage service line flow, replenishment, portion consistency, and customer service.
- Oversee snack bar and station readiness to maintain consistent supply.
- Troubleshoot on-site issues and ensure smooth daily operations.
Product Management & Basic Sales Analysis
- Monitor sales performance, stock levels, and item movement for snack bar and service stations.
- Provide recommendations on replenishment and minor product adjustments.
- Support data collection for potential future multi-station or food-court style service models.
Staff Scheduling & Training
- Plan staffing, station assignments, and workflow coordination.
- Train new employees and uphold service standards.
- Lead and supervise frontline teams during peak hours.
POS, Orders & Settlement
- Maintain POS menu, pricing, and item setup.
- Handle daily cash settlement, petty cash, and order accuracy.
- Coordinate kindergarten meal orders and small catering requests.
Food Safety & Hygiene (HACCP)
- Conduct daily checks on temperatures, cleanliness, and station readiness.
- Ensure compliance with HACCP requirements and school safety standards.
- Work with kitchen leadership to maintain consistent food-safety workflows.
Qualifications & Experience:
- Bachelor’s degree required; Hospitality, Retail Management, Business, or Food-related majors preferred.
- Minimum 5 years in food service, retail, convenience store, or related service industries.
- Minimum 2 years in team-lead or store-management positions.
- Certifications preferred include, but are not limited to, the following: Food Safety/HACCP Certification. Marketing & Service Management Training, Customer experience, Merchandising, Category management, replenishment/stock management POS or retail-system training.
Position Specific Key Competencies:
- Proven experience in front-of-house operations and service-flow management
- Basic product management, inventory awareness, and sales monitoring
- Experience with POS systems and basic data tracking using Excel or Google Sheets
- Team leadership, including staff scheduling, training, and daily supervision
- Strong communication and customer service skills
- Ability to multi-task, prioritize tasks, and make timely operational decisions
- Foundational station/booth management, with capacity to support future multi-station service models
- Knowledge of food safety and hygiene standards, including HACCP compliance
Language Proficiency:
- Comfortable with both written and spoken English for communication with customer
- Fluent in Mandarin
12-month position every school year
Work Schedule: 08:00–16:30, including a 30-minute lunch break.
Flexibility: Expected to be flexible to meet operational needs.
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