Cafe Market Operations Manager - 80359

Cafe Market Operations Manager is responsible for the daily strategic and operational leadership of an on‑campus café/retail market showcasing locally sourced food and student‑prepared products. The Manager ensures exceptional customer service, food quality, compliance, and profitability, contributing to the overall success of the café/market.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Operational Leadership Oversee daily café and market operations including menu execution, merchandising, inventory management, ordering, and vendor relations. Maintain exceptionally high standards of food safety, sanitation, and compliance with all local/state regulations. Ensure seasonal, farm‑to‑table, sustainable sourcing in alignment with institutional mission. In collaboration with FTI leadership and staff, maintain a safe and organized teaching environment aligned with OSHA and ServSafe standards. Develop operational procedures, financial systems, and performance benchmarks. Champion innovation in recipe development, ingredient sourcing, and product curation. Student Workforce & Educational Integration Supervise, mentor, and coach culinary students working in the café/market as part of academic coursework, internships, or apprenticeships. Collaborate closely with culinary staff to align daily operations with curricular outcomes and experiential learning goals. Model industry professionalism, work ethic, customer service excellence, and entrepreneurship. Provide performance feedback and basic front‑ and back‑of‑house workforce readiness training. Teach at least one culinary course each semester. Customer & Community Experience Curate an engaging, welcoming experience for students, faculty/staff, and public customers. Build community relationships with local farms, artisan producers, food partners, and nonprofits. In collaboration with the Events Coordinator, support events, pop‑up dinners, seasonal features, donor/partner showcases, etc. Uphold brand identity centered on authenticity, education, sustainability, and hospitality. May require evening and weekend hours for community education, college events, or café/market operations as assigned. Business & Strategic Development Monitor sales performance, labor costs, and product margins; deliver weekly/monthly reporting. Identify creative product expansions (prepared foods, branded items, CSA boxes, etc.) and collaborate with the Executive Director to design, cultivate and package products produced at the Field to Table Institute. Identify additional boutique products unique to the café/Market. Collaborate with the Marketing & Advancement Department to increase visibility, impact, revenue, and partnerships. Ensure the operation functions as both revenue‑generating and mission‑aligned.

REQUIRED SKILLS AND ABILITIES

Demonstrated leadership and management experience in managing bakery, market, or hospitality operations. Culinary background and deep appreciation for artisan food production and sustainability. Excellent organizational and financial management skills, including budgeting and inventory control. Ability to train, mentor, and lead a diverse team of staff and students. Exceptional interpersonal and communication skills, with a focus on collaboration and community engagement. Proficiency in POS and inventory systems, and familiarity with food safety standards (ServSafe certification preferred). Regular and predictable attendance required.

MINIMUM EDUCATION AND EXPERIENCE

Associate or Bachelor's degree in Culinary Arts, Baking & Pastry, or Hospitality Management. 5+ years in culinary, hospitality, retail food, or farm‑to‑table operations with supervisory experience. Strong understanding of food service compliance, procurement, and cost management. Proven experience coaching or mentoring entry‑level or student workers. Excellent communication, customer service, and organizational skills.

PREFERRED EDUCATION AND EXPERIENCE

Familiarity with local food systems, sustainability practices, and community partnerships. ServSafe Manager Certification (or ability to obtain upon hire). Entrepreneurial background and experience expanding and enhancing resources and revenue; experience managing a café/market. Commitment to contributing to a flagship learning enterprise that represents innovation at SCC.

PHYSICAL REQUIREMENTS

Ability to lift 25+ pounds.

SUPERVISORY RESPONSIBILITIES

Will supervise direct reports for the café market. Will be subject to a criminal background check and may require fingerprint participation. St. Charles Community College is an Equal Opportunity Employer. #J-18808-Ljbffr St. Charles Community College