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Cafeteria Manager Jobs in Rosharon, TX (NOW HIRING)

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Cafeteria Manager information

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$10

$17

$23

How much do cafeteria manager jobs pay per hour?

As of Aug 13, 2026, the average hourly pay for cafeteria manager in Rosharon, TX is $17.25, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $17.84 per hour, depending on experience, location, and employer.

What does a cafeteria manager do?

A cafeteria manager is required to oversee the daily operations of a cafeteria, such as one at a hospital, school, residential rehabilitation facility, or corporate office. In this career, you are responsible for hiring and training new employees, scheduling shifts at the cafeteria, and managing all food production and food preparation. As the cafeteria manager, you also have many administrative duties, such as monitoring inventory, ordering more products, dealing with customer service issues, and consulting with other managers in the department or above you.

What are the key skills and qualifications needed to thrive as a cafeteria manager, and why are they important?

To thrive as a Cafeteria Manager, you need strong organizational abilities, food safety knowledge, and experience in food service management, often supported by a degree or certification in hospitality or culinary arts. Familiarity with inventory management software, point-of-sale (POS) systems, and compliance with health regulations is typically required. Excellent interpersonal skills, leadership, and the ability to resolve conflicts help you manage staff and ensure customer satisfaction. These skills and qualities are crucial for maintaining efficient operations, meeting regulatory standards, and delivering a positive dining experience.

How much does a school cafeteria manager make?

The average school cafeteria manager salary in Texas is approximately $35,000 to $45,000 per year, depending on experience, school district size, and location. Salaries may also include benefits such as health insurance and paid time off, and the role often requires food service certifications and management skills.

What is a cafeteria manager?

Cafeteria managers are professionals responsible for overseeing the daily operations of a cafeteria, including food preparation, staff supervision, inventory management, and ensuring health and safety standards are met. They plan menus, order supplies, handle budgeting, and address customer concerns to provide a positive dining experience. Additionally, cafeteria managers often train and schedule employees, monitor food quality, and ensure compliance with local health regulations.

What is the difference between Cafeteria Manager vs Food Service Supervisor?

AspectCafeteria ManagerFood Service Supervisor
CredentialsHigh school diploma; some roles prefer food service certificationsHigh school diploma; food safety certifications often required
Work EnvironmentSchool cafeterias, institutional dining facilitiesRestaurants, cafeterias, catering services
Employer & IndustryEducational institutions, government facilitiesFood service establishments, hospitality industry
Primary ResponsibilitiesOversees cafeteria operations, manages staff, handles inventorySupervises food prep, manages staff, ensures food safety standards

While both roles involve managing food service operations, a Cafeteria Manager typically oversees school or institutional cafeterias, focusing on daily operations and staff management. A Food Service Supervisor often works in restaurants or catering, emphasizing food preparation and safety. Understanding these differences helps in choosing the right career path or job search focus.

What are some common challenges faced by cafeteria managers and how can they be addressed?

Cafeteria Managers often face challenges such as coordinating staff schedules, ensuring food safety compliance, and managing supply inventory. Balancing meal quality with budget constraints is another frequent hurdle. Successful managers address these issues by fostering strong communication within their teams, implementing efficient inventory systems, and staying updated on food safety regulations. Regular staff training and open feedback channels can also help maintain high standards and smooth operations.
More about Cafeteria Manager jobs

What are the most commonly searched types of Cafeteria jobs in Rosharon, TX?

The most popular types of Cafeteria jobs in Rosharon, TX are:

What cities near Rosharon, TX are hiring for Cafeteria Manager jobs?

Cities near Rosharon, TX with the most Cafeteria Manager job openings:

Cafeteria Manager jobs near you
Infographic showing various Cafeteria Manager job openings in Rosharon, TX as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 14% Part Time, and 1% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $35,871 per year, or $17.2 per hour.

Manager Cafeteria

Fort Bend Independent School District

Richmond, TX • On-site

$13.75 - $17/hr

Full-time

Posted 21 days ago

Fort Bend ISD rating

6.7

Company rating: 6.7 out of 10

Based on 39 frontline employees who took The Breakroom Quiz

339th of 629 rated elementary and secondary schools

Job description

Job Overview
The Cafeteria Manager will be responsible for all aspects of the campus food service operation at an assigned elementary, middle, or high school. The incumbent will be responsible for training, ordering and inventory of groceries, record maintenance, report preparation, food preparation and service, the safe operation of equipment and overall efficiency of the operation, including managing meals per labor hour, food and non-food costs. Incumbents in this classification all perform the same essential functions, however, positions are allocated to different pay grades based upon such factors as the number of meals served, square footage, and personnel supervised.
Position Description
Essential Duties and Responsibilities
Operations
  • Manage a school cafeteria for the Child Nutrition Department; direct, coordinate, and supervise the daily activities of the kitchen
  • Order and receive inventory; count and verify shipment received
  • Produce and maintain work schedules
  • Maintain all serving schedules and ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures
  • Verify bank deposits
Compliance
  • Ensure that all food items are served in a safe and appropriate manner according to departmental policies and procedures
  • Ensure that food items are stored in a safe and hazard free environment
  • Maintain a sanitary department following health and safety codes and regulations
  • Responsible for the safe handling of all chemicals; adhere to all guidelines provided on the Material Safety Data Sheet
  • Responsible for reporting all conditions which would possibly result in an occupational illness or injury
  • Maintain a safe and hazard free working environment and is responsible for reporting unsafe conditions and practices to the immediate supervisor
  • Responsible for the safe operation of all equipment; report maintenance needs; ensure that all equipment is operated according to manufacturer and safety guidelines
Reporting
  • Maintain accurate reports of daily and monthly financial, production, physical and government commodity inventory
  • Maintain inventory of all items in the kitchen
  • Maintain freezer/cooler logs
Supervisory Responsibilities
  • Direct, coordinate, and supervise kitchen staff
  • Supervise employees at the campus, promoting employee growth, efficiency, morale, and teamwork
  • Responsible for training of personnel to operate all kitchen equipment

Qualification Requirements
To perform this job successfully, an individual must be able to perform each of the above essential duties satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities, required unless otherwise stated as preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essentials functions.
  • High School diploma or GED
  • TASN Manager Certification preferred
  • Texas Food Handler's Certificate preferred
  • Assistant Manager Training Program preferred
  • Minimum of 2 years of food service experience
  • Minimum of 1 year school district experience preferred
  • Demonstrated knowledge of personnel management policies and procedures, leadership, and organization
  • Demonstrated knowledge of laws, rules, and regulations governing food production and service
  • Demonstrated knowledge of inventory policies, procedures, and methods
  • Demonstrated knowledge of food service equipment and its proper handling and usage
  • Demonstrated knowledge of safety hazards and precautions
  • Demonstrated knowledge of sanitation policies and practices
  • Ability to effectively communicate both verbally and in writing
  • Ability to perform mathematical computations
  • Ability to supervise employees
Physical Requirements/Working Conditions
The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work is performed in classrooms, offices, work stations and meeting rooms.
The position requires occasional walking, standing, sitting, bending, stooping, kneeling, crouching, crawling, and lifting/carrying work related items weighing less than 40 pounds, such as books, papers and presentation materials. The employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and talk or hear. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Attendance at conferences and professional development is required. Work involves everyday risks and discomforts which require normal safety precautions when operating equipment or performing job duties. May work prolonged or irregular hours and must be able to maintain emotional control under stress.
Additional Information
  • Frequent manual dexterity is required to perform lifting, carrying, pushing, and pulling tasks in addition to preparing food dishes with or without utensils, adjusting thermostats on ovens and grills, washing pots and pans, and cleaning, wiping counters, sweeping, and mopping. Work requires continual walking while supervising subordinates or cleaning and preparing food. Work requires standing or sitting for extended periods of time and occasional lifting and carrying. Incumbent must be able to lift and carry light to medium trays, pots, and pans of prepared foods. When preparing food, incumbent may lift boxes, bags, and cans of food weighing up to 50 lbs. Work requires occasional pushing and pulling of carts containing various medium weight supplies. Frequent reaching from side to side up to arms length while preparing and serving food or performing cleaning activities is required. An incumbent must be able to reach over head for stored items in the storage room using appropriate equipment such as step ladders. Occasional bending, stooping, and squatting is required to lift and carry up to 50 lbs. of items. Kneeling and crawling is also required to clean lower level ovens, clean base boards, and floors. Vision is essential for tasks involving eye hand coordination including operating the cash register, carving, cutting, serving, and portioning food on trays, in addition to being able to tell when food dishes are properly cooked. Feel is essential to tasks involving eye hand coordination. Hearing is essential to communicate with co-workers and others. Smell is necessary to determine if food dishes are properly cooked, as well as determining the sanitation of work areas. Work requires exposure to extreme hot and/or cold temperatures from steamers and freezers and the hazards associated with food tipping or spilling off of food and utility carts and dollies. Step ladders are utilized to obtain items from top shelves and expose incumbent to possible falls. Incumbents are also exposed to hazards associated with cleaning chemicals.

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