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Cafe Manager

 Job Purpose

To ensure the seamless running of the Cafe in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability. Reporting to the General Manager.

Duties and Responsibilities

  • Delivery of business strategies, with the support of the Head Chef
  • Seek and maximise revenue opportunities and minimise costs
  • Consistently exceed guest expectations
  • Develop a motivated and high performing team committed to delivering clear goals
  • Protect the health, safety and well being of our guests and colleagues
  • Be a change agent, constantly reviewing service delivery
  • Work closely with the Café Head Chef to ensure a seamless operation
  • Review and communicate unannounced diner reports and initiate required action
  • Develop a culture of actively seeking feedback from customers on a regular basis
  • Agree and implement actions to continuously improve the guest experience
  • Ensure customer requests and feedback, both verbal and written are responded to promptly and efficiently
  • Maintain and further enhance relationships within the immediate locality, namely residents, retail and office tenants
  • Managing Sales and Conversion
  • Agree and support implementation of revenue generation initiatives
  • Create, deliver and measure promotional activities, including staff incentives
  • Support the creation and implementation of a departmental sales plan, in conjunction with the GM/Reservations & Promotions Manager
  • To provide a clear handover during shift changes and ensure each shift is reviewed and handovers/briefings are carried out
  • Bi-weekly meetings take place with key managers and team leaders to ensure the team are fully briefed and action points are recorded and achieved
  • To make yourself aware and notify your team of any menu changes, special requirements (including menu items and dishes), outstanding orders or work tasks required prior to the commencement of service
  • To ensure all staff are well briefed on their responsibilities and are given constant supervision and motivation on all aspects of their work
  • To supervise the daily morning meetings with all senior supervisory staff to brief on the day’s activities, menus and events
  • Review and communicate financial information to assist in proactive and timely decision making
  • Manage monthly stock-takes and review results and variances with relevant departments
  • Ensure that in house control systems/audit requirements are adhered to
  • Maintain/develop specific departmental control systems in order to meet or exceed food and beverage margins
  • Control costs without compromising standards and customer experience
  • Forecast potential revenues and costs for revenue/cost centres, with particular reference to labour forecasting
  • To build and maintain an efficient team of employees, driving the team towards the objectives of the business.
  • To recruit and select employees to the agreed staffing levels using cost effective recruitment methods
  • Develop a calendar of all key training with the HR Officer, identifying training needs and capability gaps within the team
  • To manage all employees’ performance in line with job descriptions, giving regular feedback and appraisals
  • To manage all disciplinary and grievance issues within the department in consultation with the Human Resources team, giving particular focus to the kitchen / Cafe relationship
  • Audit holiday and sickness administration to ensure consistency and accuracy
  • Ensure all staff complete an exit interview
  • Support the Staff Forum, ensuring consistent representation from the Cafe
  • Develop an awareness of the implications that H&S issues have on insurance premium
  • Understand relevant H&S legislation and the implications on the business, taking action as required
  • To ensure all departmental staff work hygienically and productively
  • Ensure a safe workplace by identifying and reporting hazards and taking corrective action
  • Review and communicate health and safety audit reports and initiate required action with relevant departments
  • Action and respond to alleged food hygiene issues, deploying all necessary resources to protect reputation and brand integrity
  • Be fully aware of fire, bomb and evacuation procedures for your department and your colleagues
  • Stimulate change, challenge assumption and ways of working, to move the business forward
  • Develop a positive and direct relationship with all colleagues
  • Within the department, support a culture of pride, ownership and desire to exceed expectation
  • To foster a culture of flexibility
  • Responding quickly and positively to changing requirements whether within the department or outside in order to meet business demands
  • Facilitate the creation of business strategies and conduct regular strategy update meetings

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