GENERAL SUMMARY

The Café Manager is responsible for the management of day-to-day Café operations. This position will oversee the production of quality products and services while maintaining profitability and overall success of the Café. The Café Manager supervises related Café kitchen staff, manages expense and asset control, and customer service standards.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.

PRIMARY JOB FUNCTIONS

Employee Management

• Hires, trains, supervises, and develops those supervised in accordance with company policies and directives
• Compiles comprehensive reports regarding performance of supervised Associates, as well as performs timely performance evaluations on supervised Associates
• Conduct weekly departmental meetings to provide goals and operational feedback
• Responsible for the implementation of company policies and procedures
• Process, review and submit payroll for those supervised directly by the Café Manager
• Ensured all supervised staff have current food safety certification and that copies of certificates are on file & readily available
• Monitor uniform adherence of all supervised staff

Kitchen Management

• Organize and maintain kitchen equipment and supplies
• Research and recommend new equipment as beneficial to facilities
• Inventory and order food product, as well as assist with sourcing
• Create and produce quality product and services while maintaining profitability and overall success of Café

Food Handling, Preparation and Presentation

• Assist with menu creation and ensure that culinary staff is carefully following standard recipes while preparing assigned food items for service
• Ensure quality of food presentation; check front line food preparation area for completeness prior to service
• Active participation in line production; rotate as expeditor and kitchen station, as necessary
• Rotate and store all food product to ensure quality and freshness

Sanitation and Safety

• Operates food production equipment according to manufacturers' instructions
• Consistently uses safe and sanitary food handling practices, including HAACP guidelines
• Ensure proper safety and sanitation to ensure Food and safety compliance
• Daily walk through of kitchen to ensure a clean, organized, safe and well-maintained facility
• Promote the company's safety goals and actively work towards ensuring a safe working environment

Financial Accountability

• Accurately and timely submit vendor and department invoices for payment
• Manage financial performance of the Café through achievement of sales and revenue targets, expense management, proper planning and forecasting, and retention
• Track and report the details of financial operation
• Prepare and implement action plans to meet or exceed monthly financial goals
• Assist club management in development of annual operating budget, as well as long term growth strategy
• Review applicable financial statements and reports

Communication & Relationships

• Effectively and professionally interacts and communicates with management, other Associates, members, guests and vendors.
• Promote harmonious relations among staff, members, guests, vendors, and the community at-large.
• Communicate timely and follow up, as appropriate.
  • Active participation in required events, required programs, required meetings and required trainings.
    • Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

Corporate Goals & Objectives

• Ensure compliance with company policies and procedures
• Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations
• Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
• Make professional development a consistent priority
• Ability to regularly work monthly "close-out" dates (the final 3 days of every month)
• Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

OTHER JOB FUNCTIONS

MINIMUM QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SKILLS & KNOWLEDGE

• Cooking - Advanced knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required; advanced knowledge of menu preparation and food costing.
• Policies - Knowledge of company polices, federal, state and local laws, government regulations and agency rules that pertain to property managed.
• Management of Personnel Resources - Knowledge of principles and procedures for legally identifying the best people for the job, hiring, motivating, developing and directing people as they work.
• Management of Financial Resources - Basic knowledge of economic principles and practices for maintaining a realistic budget, understanding financial reports and the ability to use mathematics to solve problems.
• Problem Anticipation/ Deductive Reasoning - Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one.
• Written Comprehension and Expression - Ability to read, understand and communicate information and ideas in writing so others will understand.
• Oral Comprehension and Expression -Ability to understand and communicate so others can understand ideas and information.
• Computer - Ability to develop and maintain computer records in MS Office programs such as Word, Excel, Outlook and other software required by TBCC and regulatory agencies. Ability to utilize food & beverage software programs.

EXPERIENCE

• Minimum 2 years' experience in food service management within a high volume Food and Beverage operation
• Minimum 3 years' experience in supervisory role and staff development

EDUCATION

• Food safety certified

WORKING CONDITIONS/ PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The environment of the position is indoors. It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer.
• Sitting and standing is as needed.
• The repetitive use of the hands and arms is required to finger, handle, feel and reach.
• It is necessary for the position to walk, stoop, kneel, crouch, crawl, taste and smell.
• Position must frequently lift and/or move up to 60 pounds.
• Specific vision abilities include: close and distance vision, and the ability to adjust visual focus.