The Cantina Manager is responsible for the oversight of all restaurant, Ice Cream Parlor and bar operations. while establishing, coordinating action, and ensuring processes and procedures that meet or exceed our company standards. This position is also responsible for driving sales and profitability by developing, innovating, creating and delivering a select menu- product mix- that requires an inventory of items/articles that is easy to control, and one that enables our cooks, cashiers and bartenders to deliver quick and savory dishes that will keep guests and customers coming back for more. Provides direct supervision to all Cantina staff to meet guests’ expectations without exceeding allotted payroll hours or budget guidelines. To meet performance objections, must prevent and/or resolve conflict, hires, trains, coaches and leads the Cantina staff to meet sales, cleanliness, food quality, inventory and other goals.

Reports to the Campland on the Bay general manager.

On any given day, you will manage the following:

• Supervise Cantina operations.
• Review employment applications and resumes, arrange job interviews and make job offers.
• Train new hires as needed.
• Enforce safety procedures. This includes enforcing all aspects of safe food handling, preparation, food and beverage deliveries and kitchen cleanliness standards.
• Order food, beverage and non-food inventory.
• Supervise inventory control processes and procedures, food and beverage consumption.
• Create and implement the weekly work schedule for all Cantina employees.
• Prepare, submit, and monitor kitchen expenses according to accounting department procedures.
• Supervise opening, closing and cash-handling POS system and tip-out procedures.
• Ensure all Cantina employees punch in and out consistently and take mandatory meal breaks timely and for the required duration.
• Provide timely performance feedback and document it.

Required Education and Experience

• Three year’s recent experience managing a fast food or hotel restaurant.
• At least two years’ recent supervisory experience of three or more employees
• At least one year of experience screening, interviewing and selecting kitchen staff
• Intermediate MS Excel and Outlook
• Valid driver’s license, clean driving record, insurance and own vehicle.
• A current San Diego County Food Safety Manager Certification
• High school diploma or equivalent

Preferred Qualifications

• Previous management of a restaurant with operations on a similar scale as Campland’s
• Membership in local food and beverage associations
• A bachelor’s degree in hospitality or a combination of equal or greater years of education and experience in restaurant management

Working Conditions:

Even split between indoor and outdoor conditions. Environment includes frequent but short exposures to sub-freezing temperatures and frequent and potentially longer exposures to high heat from preparing and cooking food in the kitchen. Frequent exposure to Cantina patio.

Physical Requirements

• Ability to use standard office equipment including computers and telephones.
• Ability to use Campland’s point of sale system.
• Ability to communicate effectively with co-workers, subordinates, guests, vendors and senior management.
• Ability to move about in the office, and within the café, including the café’s walk-in freezer, and outdoors between other locations on the property.
• Ability to keep paper records and other items organized and filed.
• Ability to use standard kitchen equipment and tools to prepare or cook food and/or serve beverages.
• Ability to lift and move items weighing up to 20 pounds.