Cafeteria Coordinator

Job Summary

The Cafeteria Coordinator oversees the daily operations of the cafeteria to ensure efficient food service, quality control, and a positive dining experience for all customers. This role includes managing staff schedules, maintaining inventory, ensuring compliance with health and safety regulations, and coordinating with vendors and kitchen staff to provide nutritious, cost-effective meals. The ideal candidate is organized, detail-oriented, and capable of leading a team in a fast-paced environment.

Job Responsibilities

• Supervise and support cafeteria staff in daily food preparation, service, and cleanup activities

• Develop and manage work schedules to ensure adequate staffing for all shifts

• Monitor food quality, presentation, and portion control to maintain consistency and customer satisfaction

• Collaborate with nutritionists or food service managers to plan balanced, appealing, and budget-conscious menus

• Maintain accurate inventory records, order supplies, and manage vendor relationships to ensure timely delivery of ingredients and materials

• Oversee compliance with local health codes, food safety regulations, and sanitation standards

• Handle cash management, meal tracking, and financial reporting in coordination with the accounting department

• Respond promptly and professionally to customer feedback, concerns, and dietary requests

• Support the coordination of special events, catering services, and seasonal menu updates

• Conduct regular inspections and staff training to promote safety, efficiency, and teamwork

Job Requirements

• High school diploma or equivalent; an associate or bachelor’s degree in hospitality management, food service, or a related field preferred

• Minimum of 2–3 years of experience in food service operations or cafeteria management

• Strong leadership and team coordination skills with a focus on customer service

• Excellent organizational and time-management abilities in a fast-paced environment

• Working knowledge of inventory management, budgeting, and food service technology systems (POS, scheduling, etc.)

• Familiarity with nutrition standards and food safety regulations

• Food Handler’s or ServSafe certification preferred

• Ability to stand for long periods, move between service areas, and lift up to 25 pounds as needed