Cafe Supervisor

T he Café Supervisor is responsible for the management of day-to-day Café operations. This position will oversee the produc tion of quality product s and services while maintaining profitability and overall success of the Café. The Café Supervisor manages related Café kitchen staff , manages expense and asset control, and customer service standards. Our Culture Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture ”. Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise: Our Mantra: Respect The Past Accept Responsibility Pay it Forward Our Actions We Live By: Actions We Live By. It’s who we are when we step into our full power Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace. Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it! Stay Humble. Hustle Harder. Show up and do the hard work . Be a gritty, roll-up-your- sleeves kind of crew . Know it’s never about one person–we are a part of a powerful team. One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish . Be Curious. Ask Why. Stay member curious . We seek to understand, and we never settle. We ask questions to truly understand the core of a matter. Service Forward Ruthlessly Consistent Do the Right Thing Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Employee Management Hires , trains, supervises, and develops those supervised in accordance with company policies and directives Compiles comprehensive reports regarding performance of supervised Associates, as well as performs timely performance evaluations on supervised Associates Conduct weekly departmental meetings to provide goals and operational feedback Responsible for the implementation of company policies and procedures Process, review and submit payroll for those supervised directly by the Café Manager Ensured all supervised staff have current food safety certification and that copies of certificates are on file & readily available Monitor uniform adherence of all supervised staff Organize and maintain kitchen equipment and supplies R esearch and recommend new equipment as beneficial to facilities Inventory and order food product, as well as assist with sourcing Create and produce quality product and services while maintaining profitability and overall success of Café Food Handling, Preparation and Presentation Assist with menu creation and ensure that culinary staff is carefully follow ing standard recipes while preparing assigned food items for service Ensure quality of food presentation; check front line food preparation area for completeness prior to service Active participation in line production; rotate as expeditor and kitchen station, as necessary Rotate and store all food product to ensure quality and freshness Sanitation and Safety Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Ensure proper safety and sanitation to ensure food and safety compliance Daily walk through of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company’s safety goals and actively work towards ensuring a safe working environment Accurately and timely submit vendor and department invoices for payment Manage financial performance of the Café through achievement of sales and revenue targets, expense management, proper planning and forecasting, and retention Track and report the details of financial operation Prepare and implement action plans to meet or exceed monthly financial goals Assist club management in development of annual operating budget, as well as long term growth strategy Review applicable financial statements and reports Communication & Relationships Effectively and professionally interacts and communicates with management, other Associates, members, guests and vendors . Promote harmonious relations among staff, members, guests, v endors, and the community at-large . Communicate timely and follow up, as appropriate . Active participation in required events, required programs, required meetings and required trainings . Represent the club in a professional manner through image, dress, communication, and immediate follow through and response E nsure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change , which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority OTHER JOB FUNCTIONS Ability to regularly work monthly “close-out” dates (the final 3 days of every month) Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays Qualifications MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each primary job function satisfactorily . The requirements listed below are representative of the knowledge, skill and/or ability required . Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SKILL S & KNOWLEDGE Cooking – Advanced k nowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables ; advanced knife skills required ; advanced knowledge of menu preparation and food costing. Policies — Knowledge of company polices , federal, state and local laws, government regulations and agency rules that pertain to property managed. Management of Personnel Resources — Knowledge of principles and procedures for legally identifying the best people for the job, hiring, motivating, developing and directing people as they work. Management of Financial Resources — Basic knowledge of economic principles and practices for maintaining a realistic budget, understanding financial reports and the ability to #J-18808-Ljbffr PRO Club