CAFÉ MANAGER

Position purpose

The Café Manager is responsible for organising and overseeing the day-to-day operation of Lime Café and will be gauranteed minimum of 30 Hours per week. The position has particular responsibility for café operations, staffing and rostering, front-of-house service, stock control, customer service and maintaining the business’s standards of food and beverage presentation and customer experience. The Café Manager coordinates with the Head Chef and kitchen team to support efficient service and consistent delivery of the café’s established operating procedures.

Key duties and responsibilities

Café operations and customer service

• Organise and oversee the café’s day-to-day operations, staffing and customer service.
• Coordinate front-of-house workflow, service standards and the effective presentation of food and beverages.
• Engage with customers, monitor customer satisfaction and resolve service concerns professionally.
• Assist with reservations, customer orders and front-of-house service when operationally required.
• Help implement and maintain operating procedures that support efficient operations, customer satisfaction and the reputation of the business.

Staff supervision and rostering

• Plan and coordinate staff rosters to support efficient service and business requirements.
• Select, train, supervise and support café and service staff.
• Monitor staff performance, provide practical guidance and ensure workplace procedures and standards are followed.
• Communicate staff and operational requirements to the owner or designated management representative.

Purchasing, stock and operational records

• Coordinate purchasing and pricing within the approved operating budget.
• Monitor stock levels, place orders and manage stock rotation and wastage.
• Maintain appropriate stock, sales and financial transaction records.
• Monitor supplies and operating requirements to support continuity of service.

Quality, compliance and coordination

• Monitor the quality, consistency and presentation of food and beverages served to customers.
• Ensure the café, dining and service areas are clean, functional and compliant with food-safety, health-and-safety and other applicable requirements.
• Work with the Head Chef and kitchen team to coordinate menus, product availability, service timing and customer demand.
• Identify operational issues and implement improvements within the role’s delegated authority, referring matters to the owner or management when needed.

Minimum skills, qualifications and experience

•        At least three years of relevant work experience, including at least two years of café or restaurant management experience.

•        Practical ability to supervise and roster employees, oversee customer service, coordinate stock and purchasing and maintain day-to-day café operating standards.

•        Knowledge of food safety, workplace health and safety and appropriate hospitality service procedures.