What are the responsibilities and job description for the Cafe Manager position at VICARS LANDING 1?
Job Details
Description
JOB SUMMARY
The Café manager directs and supervises the overall operation of the Blue Heron Cafe under the supervision of the Executive Chef in accordance with current applicable federal, state and local standards, guidelines and regulations to ensure quality food and services is always provided.
Qualifications
ESSENTIAL DUTIES & RESPONSIBILITIES
Manage the day-to-day functions of the café, including scheduling of staff to ensure coverage as needed. Develop strategies to enhance the Café menu, environment, and relationship with Vicar’s Landing residents. Work closely with the Assistant Director of Dining Services and Director of Dining Services to ensure operational excellence.
Responsible for training and supervising Cafe staff according to Vicar's Landing policies and other regulatory agencies. Coach, mentor, and hold employees accountable as appropriate. Provide continuous feedback for development and encourage growth within the organization. Promote the philosophy of fine dining and commitment to excellence. Assure that proper techniques are used in serving and preparing food.
Takes orders, provides service and request items both graciously and courteously. Assist in maintaining a high level of customer service for our residents and their guests. Ensure change bank is picked up and verified and all sales are rung up and charged for tickets written as needed service each day.
Assure food and supplies are readily available and at a per level. Prepare cold food items as needed in accordance with sanitary regulations, standardized recipes, merchandising requirement/portion controls and time schedules. Cook meats, fish and fowl, and plate up meals as orders are placed, being aware of presentation, accuracy of order and portion sizes. Prepare special order items. Show artistic initiative in meal preparation and presentation.
Prepare, merchandise and sell salads, deli items, desserts etc. in accordance with sanitary regulations standardized recipes merchandising requirement/portion controls and time schedules. Plans food production to coordinate with meal serving hours, so that quality, temperature and appearance of food is preserved. Ensure menu board is prepared, register is open, deli is clean, orderly, stocked and ready for business prior to venue opening.
Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing as well as federal, state and local laws. Assure daily and scheduled cleaning duties are performed and cleaning as you go is enforced. Updates cleaning assignments as needed. Maintains workstation in a safe and sanitary condition, which includes washing pots, pans and dishes. Assure food is properly stored, labeled, covered and dated. Assure that all food storage spaces are properly arranged and clean. Assure that all equipment is clean and sanitary. Assure all food production records and temperature logs are maintained. Maintain assigned work standards in safe and sanitary condition. Reports all accidents/incidents and fills out required reports as directed.
Reports to work as scheduled. Good attendance is very important to maintain consistent quality service.
Maintain and enforce acceptable standards of personal hygiene and department dress code.
Assure that all Members, guests, and employees are pleased with meal and service.
Attends Inservice training and education sessions assigned.
Perform any other related duties as required or assigned.
Education & Experience:
High School Diploma or GED equivalent.
Culinary Degree preferred.
2-3 years’ experience and/or training, with at least six months experience in a management role
JOB REQUIREMENTS
Skills, Abilities & Competencies:
Cooking and culinary skills
Forecast the needs of the outlets.
Ability to multi-task.
Excellent interpersonal skills
Ability to positively manage staff.
Leadership abilities.
PHYSICAL DEMANDS
While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with other on the phone or in person.
