Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Cafe hours are Wednesday-Saturday 10-5pm, Sunday 12-5pm.

Responsibilities:

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation, and cleanliness through training employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Plan menus and food utilization, based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Order and purchase equipment and supplies.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications:

• At least 3 years management experience in a full-service, high-volume dining establishment
• Strong knowledge of front and back of-house operations including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interaction
• Strong understanding of cost and labor systems that lead to restaurant profitability
• Strong communication and leadership skills combined with advanced computer and math skills
• Stable and progressive work history; Strong work ethic

Benefits:

• Continued career development and growth opportunities
• Meal Benefits
• Competitive salary with quarterly bonus opportunity
• Paid holidays and vacation
• Benefits after 90 days of employment

Job Type: Full-time

Pay: $40,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Café

Shift:

• Day shift

Weekly day range:

• Every weekend
• Monday to Friday

Work Location: In person