Co-op Cafe and Retail Support Manager

Bozeman Community Food Co-op•Bozeman, MT

1h•$60,000 - $65,000•Onsite

About The Position

Manages all aspects of the Café to ensure safe, effective, and efficient department operations and excellent service. Prepare and ensure consistent high-quality beverages and food offerings. Manages the shift support staff to maintain cafe operations and to assist retail departments in coverage of open shifts.

Requirements

Management experience, in a food service or retail setting, that demonstrates the ability or aptitude to successfully meet all expectations listed above strongly preferred.
Knowledge of proper food handling procedures required; food safety manager-level certification (may be obtained upon hire).
Experience working with email and MS Office software sufficient to communicate, prepare reports, and complete tasks with accuracy and in a timely manner, required.
Ability to work a flexible schedule to meet the needs of the business; some early mornings, evenings, holidays, and weekend shifts required.
Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.

Nice To Haves

Experience preparing specialty coffee drinks, fresh juices, and smoothies preferred.

Responsibilities

Uphold the mission and values of the Community Food Co-op; understand the cooperative principles and business model; embody and foster integrity and pride in the Co-op.
Ensure that you and your staff provide friendly, genuine, and knowledgeable customer service to customers, vendors, other staff, and peers.
Ensure that you and your staff keep current on Co-op policies and procedures, and other information specific to your department(s).
Continue to develop your own skills and behaviors as a manager.
Keep confidentiality as directed or is appropriate to the situation.
Exhibit the professionalism, knowledge, and confidence to make good decisions day-to-day, and to lead in difficult and emergency situations.
Build a team of goal setting, self-motivated people who are committed to Co-op values, mission statement, and objectives.
Practice clear, professional, and proactive communication with all staff at the Co-op and customers, vendors, and others outside of the organization.
Actively participate in meetings following established ground rules.
Effectively manage change through communication and planning.
With your manager, proactively plan to adapt to changing circumstances and market environments.
Communicate about change proactively, positively, and with enthusiasm; thoroughly understand and explain the “why.”
Ensure that staff has access to a manager or lead during all shifts.
Set clear standards and expectations, ensure that staff understand them, and have the training and tools needed; promptly address performance and behavior issues.
Consistently hold staff to the same standards.
Encourage staff to take ownership over their performance and development, under your guidance and supervision; ensure succession plans in key positions.
Work with your manager to ensure that systems and practices are established to operate efficiently and profitably, adapting as necessary.
Ensure adequate staffing within established goals for sales, service, production, and labor expense; work shifts as necessary and demonstrate consistent, reliable attendance.
Work with managers of departments, including Marketing, Scan/IT, Facilities, and HR, to implement and support projects and programs that effect your department(s) or the Co-op as a whole.
Participate in future planning with an open mind and willingness to contribute.
Ensure training and compliance with regulations on food safety and sanitation practices, alcohol sales, and all other laws or regulations applicable to your department.
Communicate staffing, training, or equipment needs, and other similar information to your manager promptly.
Monitor department equipment, including IT equipment, for functionality and safety; report equipment concerns or failures to your manager or another manager as directed.
Complete goals and work plan tasks in a timely manner, meeting established deadlines; create work plans for staff as necessary.
Ensure that your department(s) responds to Marketing, Scan, HR and other departments’ requests promptly.
Check and respond to email within 48 hours (excluding days off) and phone and text messages as promptly as possible but within 24 hours (this does not apply to vacations or days off when other emergency contacts have been established).
Communicate with your manager if ongoing workloads exceed regular work hours for you or your staff.
Regularly communicate policy or procedural changes and product knowledge to staff.
Ensure cleanliness and safety of your department(s).
Coordinate deep cleaning and maintenance projects with the appropriate manager.
Promote safety awareness with staff.
Communicate safety concerns with your manager.
Ensure disposal of unsellable products, broken equipment, and other waste following protocols.
Understand and follow all established personnel-related procedures, protocols, and timelines including hiring, training and development, and performance and behavior issues.
Collaborate with your manager and/or the HR Manager, as needed or directed, on personnel-related matters.
Use the “coaching” phase of the coaching and correction program to ensure expectations are clear, and all staff have the training and tools they need to meet expectations; support and coach staff to take responsibility for their performance.
Consult with your manager, then the HR Manager in the “correction” phase of the coaching and correction program, for written warnings, deviation from coaching and correction steps, and before any termination.
Immediately consult with the HR Manager or General Manager on any issues related to potential or suspected sexual harassment, bullying, theft, drug or alcohol use at work, and other unacceptable or questionable behaviors or misconduct, and serious medical conditions (physical or mental).
Use thorough documentation practices in all areas of personnel management and submit promptly to HR.
Develop and maintain a working knowledge of personnel reports, margin reports, weekly sales numbers, and financial goals, using Excel and other computer-based tools.
Meet labor, sales, and margin goals determined in conjunction with the Controller or General Manager, or your manager.
Communicate relevant sales, margin, and labor goals to staff on a regular basis.
Ensure that invoices are processed properly and delivered in a timely manner.
Ensure the creation and maintenance of an aesthetic, engaging, and comfortable shopping experience within the retail locations.
Ensure the preparation or presentation of consistently high quality and attractive products that produce strong sales or meet specific customer demand, as determined with your manager.
Ensure adequate product and supplies are ordered and available for your department(s).
Oversee and/or participate in periodic inventory counts as needed.
Due to the sensitive nature of the information dealt with, all financial or personnel-related information will be held in strictest confidence unless otherwise directed by the General Manager or Human Resource Manager.
Collaborate closely and communicate effectively with your direct manager and managers in the Retail Operations departments to ensure that:
Shift Support Staff are allocated to appropriate departments to meet the needs of the overall business.
Act as main point of contact for Café and Retail Operations department coverage/emergencies along with managers on duty.
Ensure Shift Support Staff are scheduled within agreed-upon parameters and are allotted agreed-upon hours and days off each week.
Create, post, and update staff schedules in online scheduling software within set timeframes.
Oversee implementation of daily operations, scheduling, and other identified priorities within the café, and Shift Support Staff training/development plans in café and ROPs departments.
Ensure coverage for emergency absences; cover shifts when necessary.
Consistently monitor staff attendance and punctuality and follow up with staff according to Co-op policy.
Communicate scheduling and personnel issues to the Retail Operations Director.
Work with staff to continue development of beverage-making techniques and presentation.
Provide direction and feedback to staff to ensure that standards for customer service, product quality, and productivity are being met.
Schedule one-on-one meetings with staff as necessary.
Fill shifts and cover shifts in emergencies.
Assist on the retail sales floor to ensure adequate manager presence and support is available.
With Retail Operations Director and food service input, develop the Café menu, manage product selection, and develop action plans for department improvement.
Collaborate with Food Service Managers to maintain an attractive and full pastry case and other prepared food displays; recommend changes to offerings and complete inventory and waste tracking as directed.
Coordinate the merchandising of cases to ensure abundance and cleanliness as well as accurately priced and labeled items; ensure clean and legible signage throughout the department.
Ensure proper storage, product rotation, and labeling procedures.
Maintain knowledge of proper food handling procedures and ensure all staff adhere to food safety and sanitation guidelines of GCC Health Department; ensure work, food storage, and seating areas are maintained in sanitary, orderly condition.
Ensure that unsellable items are recorded and properly disposed of.
Role model beverage preparation techniques and exceptional service.
Maintain department equipment in working order; coordinate scheduled maintenance with ROPs Director and/or Facilities Manager. Research and recommend equipment repair or replacement as necessary.
Monitor cooler temperatures; report out-of-range temperatures to the Facilities On-Call Manager.
Complete other duties as assigned.
Order and maintain inventory control to minimize out-of-stocks and overstocks and maximize sales and turns; ensure proper receiving and invoice handling procedures are maintained.
Research new items and stay current on trends affecting café beverages, and complimentary products.
Ensure day to day security and accuracy of cash.
Monitor cash over/shorts and give feedback to staff.
Troubleshoot POS equipment issues, reporting issues to the appropriate people.
Develop supplier relationships, evaluate suppliers, and investigate new sources to ensure favorable prices, promotions, terms, quality, and delivery.
Review invoices for pricing and discount accuracy, maintain accurate pricing spreadsheets in conjunction with Scan Staff, and ensure timely price changes to meet margin goals.
Coordinate Café inventory counts as directed.
Ensure accuracy of the Cost of Goods account in the general ledger report, monthly.
Adhere to CFC Purchasing Policy.