Bakery Manager

James Beard award-winning chef, Robynne Maii, and husband, Chuck Bussler, partner with pastry chef extraordinaire, Katherine Yang, founder of Gigi Blue, in creating Mille Fête–a refined seasonal bakery by day and wine bar by night, featuring biodynamic, low-intervention selections, favorite amari, and small bites.

Guests can expect a continuation of Fête’s dedication to “preparing and cooking things we crave” with an homage to Robynne and Katherine’s favorite tastes they’ve experienced in their travels and living in New York City. True to Fête’s culinary ethos, Mille Fête’s menu embraces the best local ingredients Hawaii has to offer while remaining faithful to the classics.

Mille Fête is seeking an experienced hospitality individual who is passionate about pastry and culinary arts for its opening Retail Manager.

Who you are: an integral member of Mille Fête’s service team, the Retail Manager is a welcoming, multi-tasking, meticulous person who greets every guest and excels at hospitality.

What you’ll do: oversee the day-to-day retail operations to ensure efficiency and profitability.

What we need from you: this is a hands-on supervisory position that requires excellent organizational and communication skills. The candidate must be able to foster an environment of cooperation and teamwork while upholding Mille Fête’s commitment to gracious hospitality.

What you get from us:

Comprehensive medical through Kaiser

TK% discount at Mille Fête

50% dining discount at Fête

Job type: full-time

Pay: Salary (depending on experience and qualifications)

Benefits: employee discount, health insurance, 401k

Schedule: 5 days a week

Required Skills and Qualifications:

• Previous hospitality industry experience, minimum 2 years
• Strong leadership, management and motivational skills–ability to lead and motivate a team
• Excellent communication and interpersonal skill with guests and team
• Outstanding analytical and problem-solving abilities
• Detail-oriented with strong organizational skills
• Ability to manage multiple priorities and meet deadlines
• The ability to work under pressure and with a sense of urgency
• Proficiency in POS systems and cash handling
• Ability to lift 50 lbs

Responsibilities:

Customer service

• Ensure exceptional service to all guests
• Address guests’ inquiries and resolve guests’ concerns promptly and professionally
• Promote positive guest experiences and interactions
• Introduce new offerings and specials to guests
• Respond to guest emails and phone calls

Staff management

• Train team on guest services of ensuring a positive experience
• Keeping team abreast and holding team accountable of product knowledge
• Giving clear direction to all team members
• Manage team schedules and labor costs
• Appraising team performance in collaboration with senior leadership

Operational management

• Hawaii Department of Health safety and sanitation regulations
• Upholding standards of quality, uniformity, and aesthetics with kitchen team
• Maintaining inventory retail and service paper goods, packaging, and to-go ware
• Maintain and organize attractive and inviting store displays
• Organizing paper and packaging storage
• Taking wine and amaro inventory
• Keeping wine bar pars for glassware, flatware, and dishes
• Maintaining a clean, organized, and inviting front of house workspace including outdoor seating, retail, back and front pastry counters, restroom, bar seating, and banquet seating area, etc.