General Manager (Miss J's Cafe) bei Las Vegas Petroleum

Description

Key Responsibilities:

1. Operational Management:

• Oversee the day-to-day operations of the café, ensuring smooth and efficient service from kitchen to customer.
• Monitor food quality, service standards, and cleanliness to ensure consistency and maintain high customer satisfaction.
• Manage the café’s inventory, ordering necessary supplies, and ensuring proper storage to minimize waste and loss.
• Ensure that all health, safety, and sanitation standards are consistently met in accordance with local regulations and company guidelines.
• Supervise all aspects of café operations, including food preparation, front-of-house service, and customer experience.

2. Staff Management and Development:

• Hire, train, and supervise café staff, including servers, cooks, baristas, and support staff.
• Create employee schedules to ensure that staffing levels are appropriate for customer demand, including peak and off-peak hours.
• Provide leadership and direction to staff, fostering a positive, respectful, and productive work environment.
• Conduct performance evaluations, offer feedback, and provide coaching and support to help staff improve skills and advance their careers.
• Address employee issues and concerns, handling discipline and conflict resolution as necessary.

3. Customer Service:

• Ensure a high level of customer satisfaction by overseeing service quality and ensuring the café maintains a welcoming and friendly atmosphere.
• Address and resolve customer complaints or issues promptly and professionally, aiming to exceed customer expectations.
• Ensure staff provides excellent service to all customers, promoting repeat business and customer loyalty.
• Regularly engage with customers to gather feedback and identify areas for improvement in service.

4. Financial and Budget Management:

• Manage and control the café’s budget, including food costs, labor costs, and overheads.
• Analyze financial reports to track expenses, revenue, and profitability, and implement strategies to improve financial performance.
• Maintain cost controls by monitoring inventory, reducing waste, and optimizing resource use.
• Prepare and submit regular financial and performance reports to the owner or area manager.
• Implement strategies to drive sales growth, improve margins, and enhance profitability.

5. Inventory and Supply Management:

• Oversee inventory management, ensuring the café has adequate stock of food, beverages, and supplies.
• Place orders with suppliers, track deliveries, and ensure the timely arrival of products.
• Implement inventory control measures to prevent overstocking and reduce waste, while ensuring quality and freshness of products.
• Track product usage and adjust orders based on demand to maintain efficient stock levels.

6. Marketing and Promotions:

• Work with the owner or marketing team to develop and execute local marketing initiatives, seasonal menus, and promotional campaigns to attract new customers and retain regulars.
• Build relationships with customers and the local community to enhance brand visibility and loyalty.
• Manage social media accounts and other marketing platforms to engage customers and promote café offerings.

7. Compliance and Health & Safety:

• Ensure the café complies with all local health codes, safety regulations, and company policies.
• Conduct regular audits and inspections to ensure adherence to cleanliness, food safety, and sanitation standards.
• Provide ongoing training to staff on safety procedures, food handling, and customer service standards.

8. Team Leadership and Development:

• Foster a positive and inclusive work environment that encourages team collaboration and high performance.
• Promote staff retention by recognizing achievements, providing professional growth opportunities, and offering ongoing training and mentorship.
• Ensure effective communication between management and staff to promote a unified team culture.
• Lead by example, demonstrating professionalism, respect, and commitment to quality service.

Qualifications:

• Experience: 3-5 years of experience in restaurant management, café management, or a similar hospitality role.
• Skills:
• Strong leadership, interpersonal, and communication skills.
• Ability to manage budgets, control costs, and analyze financial data.
• Exceptional customer service skills and the ability to handle customer concerns effectively.
• Knowledge of inventory management, supply ordering, and food safety regulations.
• Ability to motivate and develop a team of employees, fostering a positive work culture.
• Proficient in using point-of-sale (POS) systems, inventory management tools, and other business software.