Job
Description
The Caf lead is responsible for overseeing both the kitchen and front-of-house operations. This dual role involves preparing and cooking food, managing caf staff, ensuring excellent customer service, maintaining inventory, and ensuring the profitability and smooth functioning of the caf. The role requires a balance of culinary skills, team management, and operational oversight. Key Responsibilities: Food Preparation & Cooking: Prepare and cook food items according to recipes and caf standards. Ensure the presentation of dishes is consistent and visually appealing. Menu Development: Collaborate with the team to develop seasonal menu items, daily specials, and new offerings. Ensure menu items reflect customer preferences and market trends. Kitchen Hygiene & Cleanliness: Maintain a clean, organized, and sanitary kitchen environment in compliance with food safety standards. Regularly clean and sanitize kitchen workstations, equipment, and utensils. Time Management: Ensure timely preparation and service of food, especially during peak hours. Coordinate with front-of-house staff for smooth service. Health & Safety Compliance: Adhere to all health, safety, and sanitation procedures. Ensure proper storage, labeling, and handling of ingredients. Staff Management & Training: Hire, train, and manage caf staff, including baristas, cooks, and servers. Schedule shifts, ensuring adequate coverage during peak hours. Provide ongoing coaching and performance feedback to staff. Customer Service: Ensure high levels of customer satisfaction by providing excellent service. Address and resolve customer complaints in a professional manner. Maintain a welcoming and friendly atmosphere in the caf. Inventory & Supply Management: Oversee ordering and stock control for food, beverages, and supplies. Monitor stock levels to ensure cost-effective inventory management. Financial Management: Monitor caf financial performance, including sales, expenses, and profitability. Track daily sales, manage cash handling, and resolve discrepancies. Implement strategies to boost revenue through promotions, menu development, and special events. Hygiene & Compliance: Ensure the caf complies with all health, safety, and food hygiene regulations. Oversee the cleanliness and organization of the caf, both front-of-house and kitchen. Marketing & Promotion: Develop and implement local marketing strategies to increase foot traffic. Engage with customers and encourage feedback to improve the caf's offerings and experience. Qualifications & Experience: Proven experience in both caf or restaurant management and cooking roles. Knowledge of caf operations, including kitchen management and front-of-house service. Financial acumen with experience in budgeting, cost control, and sales tracking. Strong leadership skills, with the ability to train and manage a team effectively. Culinary skills with knowledge of various cooking techniques and food safety regulations. Excellent customer service and communication skills. Skills: Strong leadership and people management Excellent culinary and food preparation skills Inventory and financial management Creativity in menu development and food presentation Customer service orientation and problem-solving abilities Time management and multitasking Job Types: Full-time, Permanent Benefits: Paid time off Schedule: Night shift Work Location: In person,
