Cafe Manager

Position: Café/Deli Manager

Status: Exempt

Department: Deli (Includes all café and meat services)

Supervises: All café and meat department staff

Reports to: General Manager

Purpose: To oversee production of the Deli Department to meet company goals for sales, margin, labor expense and customer service.

RESPONSIBILITIES

Food Service Operations

· Ensure prompt, friendly, helpful customer service by kitchen and deli staff.

· Plan and implement systems for efficient food production.

· Ensure entire kitchen and deli department operates in compliance with health department regulations.

· Oversee cooks in preparing consistent deli offerings.

· Establish record-keeping and pricing procedures, to meet margin goals and ensure accurate, up to date records of costs of production.

· Establish proper storage and labeling procedures in accordance with health department and national organic regulations.

· Research and recommend purchases of equipment and other large capital expenditures for department.

· Maintain department equipment in working order. Troubleshoot problems and arrange for repairs.

Personnel Management

· Work with human resources to hire qualified applicants following established policy.

· Ensure on-the-job training.

· Conduct probationary, semi-annual, and annual performance evaluations.

· Take disciplinary action as needed following established policies.

· Monitor hours for kitchen and deli staff within budget and review payroll records.

· Develop master schedule.

· Organize meetings for staff as needed.

· Ensure department staff is informed of store-wide meetings and policy changes.

· Ensure safe working practices and food safety training for department staff.

Merchandising

· Research and develop new recipes to provide both variety and consistency of kitchen offerings.

· Plan new products and customer services (e.g. catering) to be offered by food service departments.

· Set pricing guidelines to meet margin goals.

· Set standards for displays and signage in Deli Department working with Marketing Manager.

· Visit other stores and Delis for price comparisons, ideas for displays and products.

· Provide product information and recipes for implementation

· Ensure attractive, readable signs and menus with accurate prices and ingredients.

· Attend meetings as requested to plan promotions and merchandising.

OTHER RESPONSIBILITIES

· Participate in setting sales, margin and labor goals for department. Review financial reports of departments’ performance and take corrective action as needed.

· Attend management team meetings and store-wide meetings.

· Perform other tasks assigned by General Manager.

· Perform Manager on Duty shifts as assigned.

· Assist customers in all departments, in prompt friendly courteous manner, referring them to other staff when necessary.

· Answer & route phone calls.

DIRECT SUPERVISION OF OTHERS

Primary responsibilities: hiring, performance evaluations and addressing disciplinary issues with Employees.

QUALIFICATION STANDARDS

Education/ Training: High School education or GED preferred, but not required.

Experience: at least 3 years supervisory experience- hiring, evaluating and initiating/documenting disciplinary procedures with employees. Proven leadership abilities. Experience managing a restaurant, deli, food service, or catering operation. Experience in food and labor cost control. Strong customer service background.

Knowledge/Skills: Computer skills: spreadsheet, word processing and internet. Ability to use Excel, or other similar software. Ability to read department financial reports. Ability to operate professional kitchen equipment.

Attendance: Regular, predictable attendance.

Other: Maintain accurate records. Ability to work closely with others. Familiarity with natural foods. Excellent communication skills—good listener, clear instructions. Strong organizational skills.

POSITION REQUIREMENTS

Physical Demands

Vision: Ability to read financial reports and other job-related information pertaining to daily operations of department.

Hearing: Hearing required to converse with customers and co-workers.

Sense of Smell: Ability to smell for inspecting product, sanitation standards.

Gripping: Pick up boxes, cans, other products, tools and equipment.

Lifting: Up to 50 pounds on occasion.

Stooping: Stoop and maneuver to pick up boxes from shelving and carts.

Squatting: Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull: Shopping/utility carts for the transfer of shipped and storage goods.

Kneeling: Occasional kneeling.

Climbing: Occasional climbing.

Bending: Occasional bending.

Reaching: Reach overhead, front, side and back.

Equipment Operation: Ability to safely operate kitchen equipment.

Carry Objects: Ability to carry objects weighing up to 50 pounds.

Sitting: Occasional sitting when working on administrative duties.

Walking: Short distances to bring items from miscellaneous areas.

Standing: Frequent standing.

Mental and Psychological Demands

Comprehension: Understands and retains directions.

Reading/Writing: Ability to read, write, analyze, interpret and understand instructions for equipment operations, company handbooks, policies and procedures, other written job-related documents including company postings. Ability to compose and write reports, business correspondence, procedure manuals, including effective departmental memos, disciplinary notes/documents etc…

Speaking: Communicate effectively with co-workers and customers.

Decision Making: Use basic problem-solving techniques. Make independent judgments and decisions based on data/circumstances. Work autonomously and with others.

Attention to Task/Detail: Critical Thinking Skills Organize tasks and set priorities.

Multi-Tasking: Perform and /or direct multiple tasks simultaneously.

Interaction with Others

Customer Service: Ability to interact with the public in a positive and friendly manner.

Co-workers: Work cooperatively with co-workers.

General: Maintain composure under all circumstances. Give training or instructions. Ability to

give clear directions. Direct or supervise others.

Communication: Excellent interpersonal communication skills. Ability to give clear direction. Ability to speak to large groups of people at department meetings.

IMPORTANT DISCLAIMER NOTICE:

The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. At The Green Grocer, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. The Green Grocer hires and promotes individuals solely based on qualifications for the position to be filled and business needs

Job Type: Full-time

Pay: From $35,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Paid time off

Schedule:

• 8 hour shift
• Day shift

Education:

• High school or equivalent (Preferred)

Experience:

• Food service: 3 years (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)

Work Location: One location