Café Manager

Job Summary

The Café Manager for Restaurant Associates is responsible for the overall success of the Café: this means adhering to the Client’s culture and guidelines, the Health Department’s regulations, and R/A's standards and expectations of food quality, freshness, and presentation. This position oversees daily administrative and operational tasks, including financial management and analysis, sanitation, and safety. This position also motivates, trains, develops, and directs all employees to accomplish the objectives of the operation to the satisfaction of the customers, and maintains a working relationship with the client.

Job Objectives

In the performance of their respective tasks and duties all employees are expected to conform to the following:

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Job Description

Overall Management

• Meets all timelines for payroll, service, accounts receivables, human resources, corporate office and all other timelines given by client and management.
• Teaches and adheres to R/A's philosophy, culture and commitment to quality food and exemplary service. Takes ownership of the Café. Has a Passion for food. Ensures all products and purchases meet R/A sustainability guidelines. Has knowledge of and enforces the Client/Restaurant Associates contractual agreement.

Supervision and Development of Staff

• Hires, trains and supervises the daily conduct of the staff.
• Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines.
• Orders employee name tags.
• Helps develop and revise job descriptions. Helps conducts staff reviews, coaching sessions, and disciplinary actions. Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.

Food Programs

• Oversees that high quality food items are well prepared and presented in a cost effective manner.
• Follows R/A food standards.
• Meets and exceeds the expectations of the customer and client perceived value.
• Ensures that all products and ingredients that are used are purchased following sector purchasing standards and sustainability commitments.
• Works with management team to ensure that all display, catering, and café service and culinary set up meet specific account standards.
• Makes sure all kitchen waste is disposed of properly in the most sustainable manner.

Custom Service and Client Relations

• Represents the company in a courteous, efficient, and friendly manner in all customer, client, and employee interactions.
• Responds to all comments and complaints within 24 hours and follows up with a written response to the Director of Operations or General Manager.
• Interacts with customers and resolves customer complaints in a friendly and service oriented manner.
• Communicates with the client honestly, accurately, and in a timely manner.

Financial Management and Analysis

• Follows all R/A requirements as outlined in the Accounting Manual. Analyzes Weekly business, making recommendations. Writes and revises the Café Operations Manual. Completes inventory with Chef on an appropriate schedule. Conducts cashier audits, guaranteeing the integrity of the cash handling system.
• Prices all menu and catering items, specifying portion and prep quantities while adhering to food, and sustainability guidelines.
• Maintains and monitors café payroll in conjunction with business forecasts and the budget.
• Ensures that food cost meets budgetary goals each week.

Retail Management

• Ensures that overall café meets the standards as presented, as well as oversees the daily appearance and upkeep of the Café.
• Supervises the proper garnishing and presentation of food.
• Adheres to R/A standards of fresh and creative décor, as specified.
• Ensures that overall café meets the standards as presented, as well as oversees the daily appearance of the entire Café.
• Edits the daily signage for proper spelling and descriptions.
• Works with Chef to plan seasonal holiday specials and offerings; plans and reviews marketing, signage, and display of items with Operations Director or Marketing Manager.
• Utilizes all Web-based informational systems, including menu and catering menu.

Secondary Responsibilities

Special Events

• Assists Catering Management team with special events as needed with staff, culinary, and management presence

Marketing/Sales

• Works with Café or Executive Chef to plan seasonal tastings of new menu items and solicit feedback from guests.
• Works with Operations and Marketing teams to develop and implement sales programs on campus to solicit new business and track participation.

Note: Job duties are subject to change as needed.

Food and Safety Responsibilities

• Adheres to all Health Department, OSHA and ADA regulations.
• Follows all Safety Manual guidelines.
• Adheres to all allergen training.
• Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner.
• Develops and revises Front of the House daily and weekly cleaning checklists and oversees their accomplishment.
• Conducts Weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.
• Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
• Trains Front of House personnel in safe operating procedures of all equipment, utensils, and machinery.
• Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, and CPR.

Job Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Qualifications

• Has a minimum of 3 years applicable experience in a like volume and quality food service establishment
• Possesses general hospitality knowledge and interest in sustainability and sustainable food practices
• Has the ability to operate Web-based ordering systems, process customer requests, changes to orders, menu updates, and client profiles,
• Proficient with Google Suite, Word processing, and spreadsheet applications
• Possesses the ability to meet sector-unit specific uniform standards for this position