What are the responsibilities and job description for the Cafe Director position at Recovery Point West Virginia?
Job Purpose:
Key Responsibilities:
- The Cafe Director at Recovery Point West Virginia is responsible for overseeing all aspects of the cafe's operations, ensuring a high-quality dining experience for guests, and maintaining a welcoming atmosphere. This role involves strategic planning, staff management, and financial oversight to achieve operational excellence and customer satisfaction.
Key Responsibilities:
- Develop and implement strategic plans to enhance the cafe's offerings and customer experience.
- Oversee daily operations, including inventory management, food preparation, and service quality.
- Lead, train, and manage a team of staff members, fostering a positive and productive work environment.
- Ensure compliance with health and safety regulations and maintain high standards of cleanliness and organization.
- Manage the cafe's budget, monitor financial performance, and implement cost-control measures.
- Collaborate with suppliers and vendors to ensure the availability of quality products and ingredients.
- Develop marketing and promotional strategies to attract and retain customers.
- Address customer inquiries and feedback promptly to ensure a high level of satisfaction.
- Analyze sales data and customer feedback to identify areas for improvement and implement changes as necessary.
- Represent the cafe in community events and initiatives to enhance its reputation and visibility.
Required Education:
Required Experience:
Required Skills and Abilities:
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
Required Experience:
- Minimum of 5 years of experience in food service management, with at least 2 years in a leadership role.
- Proven track record of successfully managing a café or restaurant, including staff supervision and development.
- Experience in budget management and financial reporting.
- Demonstrated experience in implementing and maintaining health and safety standards in a food service environment.
Required Skills and Abilities:
- Strong leadership and team management skills, with the ability to motivate and develop staff.
- Excellent communication and interpersonal skills to effectively interact with staff, customers, and vendors.
- Proficient in using point-of-sale systems and other relevant technology.
- Strong organizational skills and attention to detail.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Strong problem-solving skills and the ability to make decisions under pressure.
- Knowledge of food safety regulations and best practices.