[insert club logo]

[club name]

Canteen Manager Position Description

Purpose of position

The Canteen Manager is responsible for the profitable management and operation of the [club name] canteen according to the policies and procedures of [club name].

Canteen policy

[Club name]canteen’s aim is to provide nutritious and hygienically prepared food at an affordable price. [Club name]is accredited under the Good Sports program and is committed to meeting the program standards, including those relating to healthy eating. The Canteen Manager is required to provide food and drinks in accordance with [club name][Healthy Food and Drink Policy] (attachment A) and the Good Sports healthy eating standards (attachment B).

Reporting

The Canteen Manager reports directly to [INSERT POSITION]

Extent of Authority

The canteen manager has the authority to:

  • Purchase/order necessary products
  • Exercise a degree of autonomy to achieve objectives of the position
  • Manage and direct canteen volunteers/assistants
  • [insert other]

Skills

  • Food safety training (essential)
  • Nutrition training (desirable)
  • Responsible Service of Alcohol (essential if alcohol sold from canteen; desirable if not)

Key responsibilities

The Canteen Manager is responsible for the management of the day-to-day operations of the [club name]canteen. This includes:

  • Managing volunteers to ensure the delivery of an affordable and efficient food service.
  • Ensuring the food and drinks provided for sale are consistent with the Good Sports healthy eating standards.
  • Prominently displaying healthy food and drink options.
  • Promoting healthy options at the top of the menu.
  • Only using healthy options in meal deals.
  • Ensuring stock is kept at appropriate levels.
  • Ensuring safe food handling and hygiene practices are followed by all people working in the canteen.
  • Ensuring all canteen workers including volunteers are familiar with correct food handlingand hygiene practices.
  • Adhering to WH&S and other clubpolicies and procedures, where relevant.
  • Ensuring canteen is locked-up and money is appropriately secured in line with club policy.
  • Ensuring all members/patrons are treated with respect and dignity and should any issues arise, reporting this to the [INSERT POSITION].
  • Attend [COMMITTEE MEETING XYZ]to report on the canteen activity.

INSERT ATTACHMENT A: CLUB’s HEALTHY FOOD AND DRINK POLICY

Attachment B:Good Sports Healthy Eating Information

Healthy Eating Standards relating to the Canteen

  • Person responsible for stocking and setting up the canteen to have current food safety training.
  • Healthy options (green) make up at least 50% of all food items available
  • Healthy options make up at least 50% of the total space for drinks in the fridge
  • Unhealthy options (red) are reduced to 40% with strategies in place to progressively further reduce to 20%
  • Healthy choices are advertised at the top of the menu and clearly around the canteen

Green category items

Green foods and drinks are based on the five food groups (Australian Dietary Guidelines). They can be consumed every day and at every meal. They are the healthiest choices as they are important sources of nutrients and lower in saturated fat, added sugar and salt.

Examples of healthy snacks and meals

Snacks / Meals
  • Fruit e.g. fruit kebabs, frozen watermelon, apple slinkies, fruit salad
  • Reduced fat cheese with crackers
  • Plain or fruit scones or pikelets
  • Plain, un-iced fruit, nut and/or vegetable based breads and buns (e.g. raisin)
  • Air popped popcorn
  • Crunchy vegetable sticks served with low fat dips like hommus, guacamole, salsa, tzatziki
  • Dried fruit & nut packs
  • Corn on cob
  • Low fat yoghurt
  • Low fat milk
  • Low fat fruit smoothies
/
  • Sandwiches/ wraps/ rolls on variety of wholemeal or wholegrain breads (pita, Turkish, bagels) with fillings like egg, lean chicken, tuna, baked beans, cheese. Include fresh vegetables (lettuce, tomato, cucumber or capsicum).
  • Burritos and tacos with lean meat and/or beans, reduced-fat cheese and salad
  • Lean meat burgers served on wholemeal or wholegrain buns with plenty of salad
  • Chicken skewers
  • Sushi or rice paper rolls