Cafe Manager

The Cafe manager will be fully responsible for managing the daily operations of our Cafe, including the development and performance management of employees. In addition, he/she takes part in the selection of employees as well as oversees the inventory and ordering of food and supplies, optimises profits and ensures that guests are satisfied with their dining experience. The Restaurant manager reports to the employer/directors. The Restaurant Manager needs to be a team player and lead by example.

General

Oversee and manage all the areas of the restaurant and make decisions to enhance positive customer experience.

Financial

.Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labour costs.

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food Safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, and country laws.
• Responsible for ensuring consistent high quality of food preparation and service. .Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Organise and plan set up and menus for special group events and functions.

Guest service

• Ensure positive guest service in all areas.
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guest into return guests.

Operational responsibilities

• Ensure proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.Completes accident reports promptly in the event that an employee is injured.
• Manage shifts which include: daily decision-making, scheduling, and planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Assess the need for and organise marketing and advertising if applicable.

Staff handling

• Provide direction to employees regarding operational and procedural issues. .Conduct orientation, and oversee the training of new employees.
• Take part in the selection of new employees.
• Develop employees by providing ongoing feedback, and establishing performance expectations.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.

Work Schedule:
- Must be able to work all public holidays, school holidays, during Christmas holidays, and weekends
-Flexibility to adapt to varying work hours as needed.

-Pay rate from $27-$35 an hour (determined experience-wise)
- Minimum 30hrs/week guaranteed
Experience:
Minimum 2-5 years of experience in a relevant field.
Relevant cuisine knowledge would be a bonus.

Job Types: Full-time, Permanent

Pay: $27.00 – $35.00 per hour

Benefits:

• Employee discount

Licence/Certification:

• Duty Managers License (Preferred)

Work Location: In person