Coffee Shop Manager

Job Title: Café Manager

Based at: Catoca Fine Food and Giftware

Report to:Line Manager

Job over view

To Manage the day to day operations of CaToCa café in accordance with the aims and objectives of Catoca Fine Food and Giftware including inter alia handling cash, maintaining health and safety standards, coordinating, food preparation and presentation, communication, with and supervision of café staff, providing friendly and efficient customer service. Maintain the the merchandising and presentation of the Giftshop. Control , wages , and administration departments ,

General Tasks

\- Ensure sufficient supplies needed to maintain a varied high standard daily menu / Specials board, considering special events, public holidays, school holidays.

\- Prepare and cook what is necessary to maintain the daily menu / specials board, desert counter, savoury counter.

\- Delegate and supervise other café staff in their duties.

\- Assist in the planning and other operational practices required when putting on special events, kids parties, wedding receptions, christenings and Belvedere special events.

Customer Service

The Priority of the café is to provide a friendly and efficient service to all its customers.

\- Staff serviced areas , Counter , Delicatessen , wash up , floor service

\- Maintain the operating times as agreed

\- Provide a full menu throughout the opening times of the café.

\- Provide customers with their stated menu preference without delay, unless unavailable, in this case an alternative should be offered.

\- On busy days inform customers that their food order will take a little longer. This is the supervisors’ responsibility to inform service staff of approximate time delays eg. 5 minutes, 10 Minutes.

\- Food display counters to be kept replenished and appealing to the customer.

\- Ensure all comments and complaints are recorded and handled in a timely manner and the correct feedback is adhered to.

Financial

\- Handle cash , reconcile daily takings and float and Reporting

\- Ensure that any cash expenditure / receipts for café provisions are covered by a signed receipt

\- Assist in achieving company sales targets, revenue, wage costs, food and beverage margins, and waste reduction.

\- Understand the company system of payroll , control and analysis including system controls on absenteeism , sickness , Holidays and numbers relating to business needs

\- Understand and Carry out Monthly Returns

\- Understand and Carry out Period Returns to assist controlling Income and Expenditure

\- Food orders pricing and Delivery

\- Banking Procedure

\- Preparing Invoices and recording

\- Stock control , Stocktaking and Minimise Stock Holding Levels

Training

\- Provide induction training, health and safety, general Catoca Rules and etiquette.

\- Ensure that all members of staff and new members have up to date basic food hygiene training (see File) and liaise with the HR regarding other relevant training.

\- Manual Handling

\- Ensure up to date HACCP manual procedures are completed and documented.

\- Under stand the Role of Peninsula HR Company and advice

\- Identify Training needs and Implement Training Initiatives

\- Observe and administer staff appraisals

\- Carry out 2 monthly safety audit report and ensure necessary action of previous report has been attended too

\- Identity where grants and free training available

Maintenance

\- Ensure the café building equipment and furnishings are maintained and notify the owner , Belvedere Manager of any damage.

\- Ensure the café areas inside and out are clean , safe and hygienic at all times

\- Ensure adequate security locks up procedures are carried out.

\- Ensure basic cleaning schedule is carried out.Carry out basic checks on fridges before calling an engineer , repeat maintenance issue need to be reported to the owner

\- Carry out risk reports

Staffing

\- Inform and assist the manager in roster planning taking into account additional business, Holidays, illness, Belvedere events.

\- Ensure all members of staff complete their Roster time sheet or documentation as required.

\- It is the supervisor’s responsibility to inform the café manager of any problem concerning staff not carrying out duties, being late, illness, or any form of unprofessionalism.

\- If the café manager is not available problems should be reported to Elizabeth if neither are available, such problems should be dealt with by the café supervisor and recorded having regard to staff disciplinary procedures. See HR.

Purchasing

\- Continuously review suppliers and goods . compare prices in relation in

relation to quality and availability

\- Become familiar with our main suppliers for all products frequently ordered

\- Check and pass Invoices for payment

Other Duties

\- To carry out other duties as required by the proprietor from time to time

\- Familiarise , understand and Implement all polices of the CaToCa Staff Hand Book .

Sales and Marketing

\- Maximise all sales through future bookings of tours, Events , Special

occasions , quiet off season periods , outside catering and off site specific sales for the catering tram.

Job Type: Full\-time

Benefits:

• Company events


• Food allowance


• On\-site parking

• Emo, County Laois: reliably commute or plan to relocate before starting work (required)

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