Café Manager

Compass Group•Seattle, WA

2d•$80,000 - $82,000•Onsite

About The Position

The Café Manager for Restaurant Associates is responsible for the overall success of the café, adhering to the client’s culture and guidelines, the Health Department’s regulations, and Restaurant Associates standards for food quality, freshness, and presentation. This position oversees daily administrative and operational tasks, including financial management and analysis, sanitation, and safety. The role also involves motivating, training, developing, and directing all employees to achieve operational objectives to customer satisfaction, and maintaining a working relationship with the client.

Requirements

Minimum of 3 years applicable experience in a like volume and quality food service establishment
Possesses general hospitality knowledge and interest in sustainability and sustainable food practices
Ability to operate Web-based ordering systems, process customer requests, changes to orders, menu updates, and client profiles
Proficient with Google Suite, Word processing, and spreadsheet applications
Ability to meet sector-unit specific uniform standards for this position

Responsibilities

Meets all timelines for payroll, service, accounts receivables, human resources, corporate office and all other timelines given by client and management.
Teaches and adheres to RA’s philosophy, culture and commitment to quality food and exemplary service.
Takes ownership of the café and ensures all products and purchases meet RA sustainability guidelines.
Has knowledge of and enforces the Client contractual agreement.
Hires, trains and supervises the daily conduct of the staff.
Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines.
Orders employee name tags.
Helps develop and revise job descriptions.
Helps conducts staff reviews, coaching sessions, and disciplinary actions.
Ensures that all hiring and training standards are met and documented for direct hires.
Oversees that high quality food items are creatively well prepared and presented in a cost effective manner.
Follows RA food standards.
Meets and exceeds the expectations of the customer and client perceived value.
Ensures that all products and ingredients that are used are purchased following sector purchasing standards and sustainability commitments.
Works with management team to ensure that all display, catering, and café service and culinary set up meet specific account standards.
Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client.
Represents the company in a courteous, efficient, and friendly manner in all customer, client, and employee interactions.
Responds to all comments and complaints within 24 hours and follows up with a written response to the Director of Operations or General Manager.
Interacts with customers and resolves customer complaints in a friendly and service oriented manner.
Communicates with the client honestly, accurately, and in a timely manner.
Follows all RA requirements as outlined in the Accounting Manual.
Analyzes weekly business, making recommendations.
Writes and revises the Café Operations Manual.
Completes inventory with Chef on an appropriate schedule.
Conducts cashier audits, guaranteeing the integrity of the cash handling system.
Prices all menu and catering items, specifying portion and prep quantities while adhering to food, and sustainability guidelines.
Maintains and monitors café payroll in conjunction with business forecasts and the budget.
Ensures that food cost meets budgetary goals each week.
Ensures that overall café meets the standards as presented, as well as oversees the daily appearance and upkeep of the café.
Supervises the proper garnishing and presentation of food.
Adheres to RA’s standards of fresh and creative décor, as specified.
Edits the daily signage for proper spelling and descriptions.
Works with Chef to plan seasonal holiday specials and offerings; plans and reviews marketing, signage, and display of items with Operations Director or Marketing Manager.
Utilizes all Web-based informational systems, including menu and catering menu.
Assists Catering Management team with special events as needed with staff, culinary, and management presence.
Works with Café or Executive Chef to plan seasonal tastings of new menu items and solicit feedback from guests.
Works with Operations and Marketing teams to develop and implement sales programs on campus to solicit new business and track participation.
Adheres to all Health Department, OSHA and ADA regulations.
Follows all Safety Manual guidelines.
Adheres to all allergen training.
Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner.
Develops and revises Front of the House daily and weekly cleaning checklists and oversees their accomplishment.
Conducts Weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.
Trains Front of House personnel in safe operating procedures of all equipment, utensils, and machinery.
Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, and CPR.