Job
Description
Job Overview: The person will oversee all aspects of the office cafe's operations, ensuring exceptional food quality, service standards, and profitability. This role requires a proactive leader who can manage the day to day operations, lead a team, manager expenses and create a welcoming environment for employees and visitors. Key Responsibilities: Operational Management Oversee the daily operations of food and beverage services to ensure smooth and efficient functioning. Maintain high food and beverage standards, ensuring consistent quality and presentation. Manage inventory, order supplies, and control stock levels to avoid shortages or excess. Ensure strict adherence to health and safety regulations, including food safety and sanitation guidelines. Staff Management Develop staff schedules, assign responsibilities, and ensure adequate coverage for all shifts. Conduct regular performance evaluations, offer constructive feedback, and foster professional growth. Resolve any staff issues promptly, maintain high team morale, and ensure a positive work environment. Financial Management and Budgeting Monitor and control departmental costs to meet financial targets and achieve profitability. Develop, manage, and track budgets, ensuring all financial goals are met and resources are used efficiently. Handle pricing strategies, promotions, and special offers to maximize revenue. Analyze financial reports regularly to identify trends, track expenses, and implement improvements for cost control. Ensure the department operates within budget limits while maintaining high standards of service. Customer Service and Experience Ensure that guests consistently receive high-quality service and enjoy an exceptional dining experience. Address customer complaints and concerns professionally, ensuring prompt resolutions to enhance guest satisfaction. Actively seek guest feedback and implement improvements based on customer insights. Menu Planning and Development Collaborate with chefs and kitchen staff to create and update menus, ensuring alignment with the establishment’s theme and concept. Introduce new dishes, regularly review menu performance, and make adjustments based on guest feedback and financial outcomes. Monitor menu profitability and adjust offerings to maximize revenue while maintaining food quality. Collaboration with Other Departments Collaborate with event planning, and other management teams to ensure seamless operations across the business. Coordinate with suppliers and vendors to ensure timely and efficient delivery of quality ingredients and materials. Partner with the team to design custom menus and tailor services for special events and functions. Reporting and Business Performance Prepare regular operational reports on sales, expenses, inventory levels, and customer satisfaction. Provide detailed reports to senior management on key performance indicators, including financial outcomes, guest feedback, and staff performance. Drive a profitable operating business by focusing on cost-effective practices and high-quality service to increase revenue and reduce unnecessary expenses. Required Skills and Competencies: Leadership & Team Management: Ability to lead, resolve conflicts, and delegate tasks effectively. Communication Skills : Strong interpersonal, customer service, and negotiation skills. Financial Acumen : Expertise in budgeting, cost control, profit management, and pricing strategies. Operational Knowledge : Understanding of inventory management, health and safety compliance, and quality control. Culinary Knowledge : Understanding of menu development, beverage pairing, and sustainability practices. Job Type: Full-time Schedule: Day shift Work Location: In person
