Cafe Manager

Savannah Technical College•Savannah, GA

6d•Onsite

About The Position

Savannah Technical College seeks a full-time Café Manager. This individual is responsible for managing all daily café operations, including opening, closing, staffing, and customer service. They will ensure the café maintains high standards of cleanliness, sanitation, food safety, and regulatory compliance. The role involves overseeing inventory management, ordering, receiving, and storage of café supplies, and managing point-of-sale (POS) systems, cash handling, deposits, and daily sales reporting. The Café Manager will monitor product quality, merchandising, and visual presentation, and ensure safety and security requirements are met. A key aspect of this role is collaborating with Baking and Pastry Arts faculty to incorporate student-produced products into daily café offerings, coordinating production schedules with faculty to maximize student learning opportunities, and mentoring and supervising student workers and interns in professional café operations. The manager will model professionalism, customer service excellence, teamwork, and workplace expectations, providing students with constructive feedback on customer interaction, merchandising, and operational efficiency. They will promote a welcoming and professional environment for students, faculty, staff, and community guests, and support special events, catering activities, campus functions, and recruitment initiatives. Additionally, the role assists with marketing efforts that showcase the Culinary and Pastry programs, budget planning, and expense management. The manager will analyze sales trends and recommend menu pricing and promotional strategies, minimize waste through effective inventory control and production planning, and prepare operational reports and maintain accurate financial records.

Requirements

Must be ServSafe Manager certified.
Possess an Associate’s Degree in Culinary Arts or Baking and Pastry Arts from a nationally/regionally accredited college or university.
5 years of documented/verifiable work experience within the past 7 years in the culinary or baking and pastry field, with at least one year in a management position.
Bachelor's degree.
Five (5) years of experience in a related field

Nice To Haves

Experience working in higher education or career and technical education.
Experience mentoring students or training employees.
Prior supervisory experience in a retail environment, to include POS reconciliation, employee supervision, and performance management.
Specialty coffee or bakery management experience.
Experience with modern POS and inventory management software.
Commitment to exhibit excellence and professionalism in the classroom and in the community.

Responsibilities

Managing all daily café operations, including opening, closing, staffing, and customer service.
Ensuring the café maintains high standards of cleanliness, sanitation, food safety, and regulatory compliance.
Overseeing inventory management, ordering, receiving, and storage of café supplies.
Managing point-of-sale (POS) systems, cash handling, deposits, and daily sales reporting.
Monitoring product quality, merchandising, and visual presentation.
Ensuring safety and security requirements are met.
Collaborating with Baking and Pastry Arts faculty to incorporate student-produced products into daily café offerings.
Coordinating production schedules with faculty to maximize student learning opportunities.
Mentoring and supervise student workers and interns in professional café operations.
Modeling professionalism, customer service excellence, teamwork, and workplace expectations.
Providing students with constructive feedback on customer interaction, merchandising, and operational efficiency.
Promoting a welcoming and professional environment for students, faculty, staff, and community guests.
Supporting special events, catering activities, campus functions, and recruitment initiatives.
Assisting with marketing efforts that showcase the Culinary and Pastry programs.
Assisting with budget planning and expense management.
Analyzing sales trends and recommend menu pricing and promotional strategies.
Minimizing waste through effective inventory control and production planning.
Preparing operational reports and maintain accurate financial records.