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Cafeteria manager skills for your resume and career

Updated January 8, 2025

4 min read

Below we've compiled a list of the most critical cafeteria manager skills. We ranked the top skills for cafeteria managers based on the percentage of resumes they appeared on. For example, 17.8% of cafeteria manager resumes contained kitchen equipment as a skill. Continue reading to find out what skills a cafeteria manager needs to be successful in the workplace.

15 cafeteria manager skills for your resume and career

1. Kitchen Equipment

Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.

Here's how cafeteria managers use kitchen equipment:

Instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
Administered smooth functioning of all kitchen equipment and ensured its cleanliness.

2. Food Safety

Here's how cafeteria managers use food safety:

Prepared food in accordance with food safety standards and individual dietary restrictions.
Trained food services employees in proper food preparations according to food safety laws for the state of Iowa.

3. Bank Deposits

Any money that a customer chooses to leave with their bank account is a deposit. Deposits can vary in amounts and different banks have limits on the deposits their customers can have as a minimum. Banks charge customers for deposits especially when a teller is used by the customer to deposit money into their account.

Here's how cafeteria managers use bank deposits:

Maintain written daily records on food production, bank deposits, safety, sanitation, HAACP, receiving and procurement.
Make bank deposits, place weekly grocery orders and take monthly inventory of purchase and USDA items in stock.

4. Payroll

Payroll is the sum of all the compensation that an organization has to pay to employees at a specified time. Payroll is managed by the finance or HR department while small business owners may handle it themselves. Payroll isn't fixed as it varies every month due to sick leaves, overtime, etc.

Here's how cafeteria managers use payroll:

Supported management in all operational needs including payroll and vendor coordination.
Managed cash/charge receipts, ordered products and supplies, managed payroll, managed inventory, ordered products, and ensured sanitation.

5. ServSafe

Here's how cafeteria managers use servsafe:

Maintained safe food handling knowledge and ServSafe Certification.
Attained ServSafe restaurant qualifications and completed Franklin Covey management courses.

6. Plan Menus

Here's how cafeteria managers use plan menus:

Use Microsoft Excel and Word to plan menus, make table toppers, sign-up sheets, etc.
Plan menus and follow standardized recipes and approved price and portion schedules.

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7. Food Service Operations

Here's how cafeteria managers use food service operations:

Ensured that all federal, state and local health codes for food service operations are followed through supervising and training staff.
Supervised all aspects of the food service operation including cooks, prep cooks, cashiers, coffee shop workers.

8. USDA

Here's how cafeteria managers use usda:

Received numerous certificates in cafeteria manager training and USDA training.
Supervised monthly USDA inspection of kitchen, equipment, and cafeteria areas.

9. POS

POS is an abbreviation of "Point of Sale" which is the time and place where a customer completes a transaction. It can either be a physical shop that consists of POS terminals or a virtual shop. A POS system helps simplify the retail functions and track important sales data.

Here's how cafeteria managers use pos:

Count Inventory, POS system, checking for proper temperatures, on freezers, ref.
Supervised and coordinates activities of workers who operate POS systems.

10. HACCP

Here's how cafeteria managers use haccp:

Follow HACCP safety guidelines, meet Board of Health and safety standards and practice sound food allergy prevention.
Followed safety and sanitation practices daily and completed monthly training with staff per HACCP training modules.

11. Safety Standards

Here's how cafeteria managers use safety standards:

Monitor kitchen and cafeteria cleanliness, ensuring compliance to all preparation sanitation and safety standards and regulations.
Maintained sanitation, hygiene and safety standards, ensuring a safe work environment and healthy food preparation service.

12. Order Food

Here's how cafeteria managers use order food:

Monitor inventory levels and order food and supply items appropriately.
Take inventory, order food and supplies and check the quality and quantity of orders received.

13. Inventory Control

Here's how cafeteria managers use inventory control:

Maintain inventory control and quality control.
Managed and trained staff, menu planning, procurement and inventory control.

14. Production Sheets

Here's how cafeteria managers use production sheets:

Do all paper work this includes inventory, food orders, production sheets, cashier sheets and deposit sheets.
Prepared production sheets, menus, and nutritional information.

15. Sanitation Standards

Sanitation Standards are the minimal rules and requirements that must be carried out and followed in the process of sanitizing or cleaning something or somebody. These measurements might be employed by individuals and institutions alike and organizations like the World Health organization often develop and define these standards for both groups. They are also frequently found in certain businesses, such as medical institutions like hospitals or places that prepare and/or serve consumable goods, such as food and drinks.

Here's how cafeteria managers use sanitation standards:

Maintained highest quality and sanitation standards.
Maintain sanitation standards and control all operations for the school cafeteria, to include accounting and money deposits to the bank.

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List of cafeteria manager skills to add to your resume

The most important skills for a cafeteria manager resume and required skills for a cafeteria manager to have include:

Kitchen Equipment
Food Safety
Bank Deposits
Payroll
ServSafe
Plan Menus
Food Service Operations
USDA
POS
HACCP
Safety Standards
Order Food
Inventory Control
Production Sheets
Sanitation Standards

Food Quality
Safety Procedures
Lunch Program
Labor Costs
Federal Guidelines
Cost Control
Operational Procedures
Cafeterias
Student Accounts
School Administration
Food Preparation
Health Regulations
Groceries
Federal Regulations
Customer Complaints

Building Maintenance
Product Quality
Steamers
Portion Control
Government Agencies
Portion Sizes
FDA
Financial Reports
Kitchen Operations
Food Cost
Menu Development
Nutritional Standards
Nutritional Meals
Health Inspections

Updated January 8, 2025

Zippia Team

Editorial Staff

The Zippia Research Team has spent countless hours reviewing resumes, job postings, and government data to determine what goes into getting a job in each phase of life. Professional writers and data scientists comprise the Zippia Research Team.

Updated January 8, 2025

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