Cafe Market Operations Manager - 80359

Founded in 1986, St. Charles Community College (SCC) has a reputation as one of the best two-year colleges in the state of Missouri. SCC's service area includes a six-county region with a population exceeding 540,000. SCC's main campus, located in Cottleville, has won architectural awards for its innovative, contemporary design. The college's Dardenne Creek Campus features the Center for Healthy Living and the Field to Table Institute. Opening Fall 2025, the Innovation West Campus located in Wentzville features the Regional Workforce Innovation Center. With a focus on innovation, St. Charles Community College is a leader in delivering high quality education in a state-of-the-art learning environment. The success of SCC is rooted in the mission of serving the community by "focusing on academic excellence, student success, workforce advancement, and life-long learning within a global society."

SCC is seeking a Cafe Market Operations Manager who is responsible for the daily strategic and operational leadership of an on-campus café/retail market showcasing locally sourced food and student-prepared products. This unique learning enterprise serves both the campus community and the public while functioning as a live instructional lab for culinary students. The Manager ensures exceptional customer service, food quality, compliance, and profitability-contributing to the overall success of the café/market.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Operational Leadership

• Oversee daily café and market operations including menu execution, merchandising, inventory management, ordering, and vendor relations.
• Maintain exceptionally high standards of food safety, sanitation, and compliance with all local/state regulations.
• Ensure seasonal, farm-to-table, sustainable sourcing in alignment with institutional mission.
• In collaboration with FTI leadership and staff, maintain a safe and organized teaching environment aligned with OSHA and ServSafe standards.
• Develop operational procedures, financial systems, and performance benchmarks.
• Champion innovation in recipe development, ingredient sourcing, and product curation.

Student WorkforceEducational Integration

• Supervise, mentor, and coach culinary students working in the café/market as part of academic coursework, internships, or apprenticeships.
• Collaborate closely with culinary staff to align daily operations with curricular outcomes and experiential learning goals.
• Model industry professionalism, work ethic, customer service excellence, and entrepreneurship.
• Provide performance feedback and basic front- and back-of-house workforce readiness training.
• Teach at least one culinary course each semester.

CustomerCommunity Experience

• Curate an engaging, welcoming experience for students, faculty/staff, and public customers.
• Build community relationships-local farms, artisan producers, food partners, nonprofits.
• In collaboration with the Events Coordinator, support events, pop-up dinners, seasonal features, donor/partner showcases, etc.
• Uphold brand identity centered on authenticity, education, sustainability, and hospitality.
• May require evening and weekend hours for community education, college events, or café/market operations as assigned.

BusinessStrategic Development

• Monitor sales performance, labor costs, and product margins; deliver weekly/monthly reporting.
• Identify creative product expansions (prepared foods, branded items, CSA boxes, etc.); in collaboration with the Executive Director, design, cultivate and package products produced at the Field to Table Institute. Identify additional boutique products unique to the café/Market.
• Collaborate with the MarketingAdvancement Department to increase visibility, impact, revenue, and partnerships.
• Ensure the operation functions as both revenue-generating and mission-aligned.

REQUIRED SKILLS AND ABILITIES

• Demonstrated leadership and management experience in managing bakery, market, or hospitality operations.
• Culinary background and deep appreciation for artisan food production and sustainability.
• Excellent organizational and financial management skills, including budgeting and inventory control.
• Ability to train, mentor, and lead a diverse team of staff and students.
• Exceptional interpersonal and communication skills, with a focus on collaboration and community engagement.
• Proficiency in POS and inventory systems, and familiarity with food safety standards (ServSafe certification preferred).
• Regular and predictable attendance required.

MINIMUM EDUCATION AND EXPERIENCE

• Associate or Bachelor's degree in Culinary Arts, BakingPastry, or Hospitality Management.

• 5 years in culinary, hospitality, retail food, or farm-to-table operations with supervisory experience.
• Strong understanding of food service compliance, procurement, and cost management.
• Proven experience coaching or mentoring entry-level or student workers.
• Excellent communication, customer service, and organizational skills.

PREFERRED EDUCATION AND EXPERIENCE

• Familiarity with local food systems, sustainability practices, and community partnerships.
• ServSafe Manager Certification (or ability to obtain upon hire).
• Entrepreneurial background and experience expanding and enhancing resources and revenue; experience managing a café/market.
• Commitment to contributing to a flagship learning enterprise that represents innovation at SCC.

PHYSICAL REQUIREMENTS

• Ability to lift 25 pounds.

SUPERVISORY RESPONSIBILITIES

• Will supervise direct reports for the café market.

**Will be subject to a criminal background check and may require fingerprint participation.

St. Charles Community College is an Equal Opportunity Employer.