Retail Cafe Manager

Compass Group•Louisville, KY

7d•$60,000 - $70,000

About The Position

The Retail Manager is responsible for the successful operation of a retail or cafeteria food service business. This role oversees administrative and operational work, staff management, budgets and financial reporting, inventory, sanitation, safety, and customer service. The manager maintains awareness of marketplace trends, controls costs, introduces culinary programs with the company’s marketing and culinary teams, and serves as the direct liaison to the client. Responsibilities also include planning and supervising special functions, maintaining cash controls and payroll records, and hiring and training hourly team members. The position calls for an energetic, entrepreneurial manager focused on improving business operations and ensuring customer satisfaction and positive public relations through safe and efficient use of resources.

Requirements

Three or more years of supervisory experience in food service operations.
Knowledge of retail, food, and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Leadership, management, and coaching skills.
Written and verbal communication skills.
Financial, budgetary, accounting, and computational skills.
Proficient computer skills, including Microsoft Office, email, the Internet, and other necessary computer programs.
ServSafe® certification.

Nice To Haves

Culinary degree, or an associate degree plus related experience.
Supervisory experience in healthcare, senior living, retirement, or a related environment.

Responsibilities

Oversee daily administrative and operational tasks.
Handle all aspects of staff management, including hiring and training hourly team members.
Manage financials, including budget development, forecasting, and financial reporting.
Maintain knowledge of the marketplace and industry trends.
Manage cost controls and account expenditures.
Oversee sanitation and safety of assigned units.
Purchase and manage inventory.
Roll out new culinary programs in coordination with company marketing and culinary teams.
Act as the direct liaison with the client.
Plan and supervise special functions.
Maintain cash controls and payroll records.
Ensure customer satisfaction and good public relations through safe and efficient use of resources.