About the job
Must have a strong attention to detail and strong customer service skills.
Requires practice of proper health sanitation and good math skills and ability to make change
Bachelor’s degree required, preferably in culinary arts
Knowledge in cooking, menu planning, costing, ordering and scheduling of kitchen workers
Knowledge of inventory control, supplies, equipment, and food production
Skills in leadership, management, employee and performance management
Responsible for scheduling, timekeeping, mid and end of season appraisals, and daily supervision of front of house staff
Accurately schedule staff to business level based on forecast.
Hold and document daily pre-shift meetings and conduct all staff meetings as needed.
Ensure the health and safety of staff and customers in the café
Responsible to monitor switching equipment function strictly based on switching operation rules.
Proper guest service requires an employee staff that is thoroughly trained in service sequence, product knowledge, and makes every effort to meet the needs of each guest.
Responsible for cash handling, safe verification, and daily deposits for multiple locations
Ordering and Inventory monthly
Handle guest concerns and react quickly and professionally, communicating daily with outlet manager.
Maximize revenues by communicating regularly with the outlet manager and F&B team to implement agreed upon strategies, practices, and promotions.
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