This is an excellent opportunity to get experience at the ground level of a new café scheduled to open mid-May 2024. The café is in a corporate office setting, serving breakfast and lunch daily. The Assistant Manager will help to develop the culture and operating procedures in the establishment. You will be responsible for the day-to-day food services operations, employee training, inventory, and purchasing. Promotion to manager possible within a year and no evenings or weekends.

Supervisory Responsibilities:

• Hire and train employees with the help of the corporate office
• Organize and oversee staff schedules
• Monitor and ensure employee compliance with all established health and safety standards, including handwashing and employee illness guidelines
• Conduct performance evaluations that are timely and constructive, according to corporate policy
• Handle discipline and termination of employees in accordance with corporate policy

Duties /Responsibilities:

• Assist in the overall management of the food service operation. Must be willing to perform any and all operational duties when needed
• Oversee food preparation, ensuring compliance with health, safety, food handling, and hygiene standards
• Manage inventory and ordering of food, beverages, and supplies
• Conduct daily inspection of kitchen facility and equipment to ensure compliance with health, safety, food handling, and hygiene standards
• Perform periodic inspections of café equipment to ensure it is in good working order, schedule regular maintenance and service appointments
• Establish and maintain excellent relationships with co-workers and customers
• Ensure customer satisfaction with all aspects of the café experience and handle all customer complaints by resolving issues in a diplomatic and courteous manner
   

Required Skills and Abilities:

• Strong leadership and communication skills
• Refined interpersonal skills with a focus on customer service
• Exceptional organizational skills and attention to detail
• Excellent time management skills

Education and Experience:

• High school diploma or equivalent required; associate degree preferred
• Two years previous restaurant experience required; management experience preferred
• ServSafe certification required
• Proven understanding of HACCP