Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

The Staff Cafeteria Supervisor is responsible for overseeing the daily operation of the colleague dining facility, ensuring that all team members receive a clean, welcoming, well-organized, and efficient dining experience.

The role coordinates closely with the Kitchen, Food & Beverage, Stewarding, People & Culture, and other departments to ensure meals are served on time, food presentation and availability are maintained, and hygiene and safety standards are consistently followed.

DUTIES & RESPONSIBILITIES

Staff Cafeteria Operations

• Supervise the day-to-day operation of the staff cafeteria across all scheduled meal periods.
• Ensure breakfast, lunch, dinner, and other scheduled meals are prepared for service and available at the designated times.
• Ensure buffet stations, dining areas, beverage stations, and service equipment are properly set up before each meal period.
• Monitor food availability throughout service and coordinate with the Kitchen for timely replenishment.
• Ensure appropriate food presentation, portion control, and service standards are maintained.
• Monitor colleague flow during peak meal periods and ensure smooth and orderly service.
• Ensure the cafeteria is properly closed, cleaned, and prepared following each meal period.
• Coordinate special meal arrangements when required for operational needs, events, night shifts, or other approved requirements.

Colleague Experience

• Create a welcoming and positive dining environment for all colleagues.
• Regularly engage with colleagues and gather feedback regarding food quality, variety, service, and cafeteria facilities.
• Address concerns professionally and escalate recurring issues to the appropriate department.
• Work with the Kitchen and People & Culture teams to identify opportunities to improve the overall colleague dining experience.
• Promote responsible use of the cafeteria and encourage colleagues to maintain cleanliness and proper dining etiquette.

Food Quality, Hygiene & Safety

• Monitor food presentation, temperature, freshness, and overall quality during each meal period.
• Ensure compliance with food safety, hygiene, HACCP, health and safety, and property requirements.
• Ensure food items are appropriately labelled and handled according to established standards.
• Conduct regular checks of the dining area, buffet, storage areas, and service equipment.
• Immediately report any food quality, hygiene, maintenance, or safety concerns.
• Ensure proper waste segregation and support initiatives to minimize food waste.

Team Supervision

• Supervise cafeteria attendants and other colleagues assigned to support the operation.
• Conduct daily briefings and allocate duties according to operational requirements.
• Monitor attendance, punctuality, grooming, hygiene, and performance of assigned team members.
• Provide coaching and on-the-job training to maintain consistent service standards.
• Promote teamwork, accountability, and a positive working environment.

Coordination & Administration

• Coordinate closely with the Kitchen regarding menus, meal quantities, replenishment, dietary requirements, and expected colleague numbers.
• Liaise with Stewarding to ensure sufficient clean plates, cutlery, glassware, and other operating equipment are available.
• Coordinate with Engineering and Housekeeping regarding maintenance and cleanliness requirements.
• Maintain daily meal records, checklists, attendance/meal counts, and other required documentation.
• Monitor cafeteria supplies and operating equipment and request replenishment when necessary.
• Support inventory counts and control breakage, wastage, and unnecessary consumption.
• Report operational issues and recommend practical improvements to management.

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.

Experience

• Minimum 2-3 years of Food & Beverage or staff cafeteria experience in a hotel or hospitality environment.
• At least 1–2 years in a supervisory role.
• Upscale hospitality experience is preferred.
• Pre-opening experience is an advantage.

At Gamra by Mantis, we create meaningful experiences inspired by nature, culture, and adventure. As part of the Accor family, we seek Heartists who are passionate about hospitality, committed to excellence, and dedicated to creating memorable guest journeys through genuine care and personalized service.