Cafe Manager

Compass Group•Des Peres, MO

9d•$51,000 - $55,000•Onsite

About The Position

The Retail Manager is based out of a 475 Bed Acute care hospital with a cafe that has a Retail Sales Volume of $3.2M. This role supervises the successful operations of the Retail Cafeteria & Coffee Kiosks. Cafe Operating hours are from 6:00am to 12:00pm. The Average Schedule will be: M - F (Rotating Shifts), plus rotating weekend & holidays. Opening shift is from 5:00am to 2:30pm. The closing shift is from 4:30pm to 1:00am. The Retail Manager leads, trains, motivates a team of 8-10 employees per day. This person will also support/lead catering operations for the facility. The Retail Manager position is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. Our Retail Managers are responsible for the successful retail/cafeteria operation of Food & Retail Managers will perform a variety of duties including the planning and supervision of special functions, the maintaining of cash controls and payroll records, and the hiring and training of our hourly team members. They also ensure customer satisfaction and good public relations through the safe and efficient uses of resources.

Requirements

One to Three years of supervisory experience in food service operations (teams of 10 or more employees)
ServSafe® Certified and Food Handler Certified (can be obtained upon hire)

Nice To Haves

Culinary degree preferred, or A.A. Degree plus related experience
Supervisory experience in a healthcare, senior living, retirement or related environment desirable
Knowledge of retail, food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Leadership, management and coaching skills
Communication skills both written and verbal
Financial, budgetary, accounting and computational skills
Proficient computer skills including Microsoft Office programs, e-mail, the Internet and other necessary computer programs

Responsibilities

Oversees daily administrative and operational tasks
Handles all aspects of staff management
Manages all financials including budget development, forecasting, and financial reporting
Maintains knowledge of the market place and trends
Manages cost controls and control expenditures for the account
Oversees sanitation and safety of assigned unit(s)
Purchases and manages inventory
Rolls out new culinary programs in conjunction with Company marketing and culinary team
Acts as the direct liaison with the client