Cafe Manager

Café Manager Muir Wood National Monument and Muir Woods Trading Company was originally established as a national monument in 1908 by President Theodore Roosevelt. The park was named in honor of the revered naturalist John Muir, who declared the site was “the best tree-lover’s monument that could possibly be found in all the forests of the world.” In the Trading Company we provide a place for visitors to stroll and select products that have been procured honoring the legacy of John Muir. Our products reflect the conservation, sustainability and ecological identity of the site. Summary of Position Responsible and accountable for the success of the Café operation according to Corporate standards. This includes revenue growth, managing budgets, COGS, labor and inventory controls. Also responsible for coaching and mentoring all Café staff to ensure effective development opportunities. Responsibilities Ensures that the menu, as set forth by the Corporate Director of F&B, and guest service expectations, as outlined in the Employee Handbook, are being met or exceeded. Responsible for achieving all financial goals, on a weekly basis, as established in the COGS spreadsheet. Responsible for direct coaching & mentoring of Café staff, on a daily basis, in their respective responsibilities. Ensures that the Café staff works as a cohesive team to provide the highest level of quality and service as per Company standards. Directly responsible for a thorough and accurate review of all F&B orders, receiving and invoices, and submitting for GM approval to ensure that all menu items are available at all times. Responsible for reviewing Point-of-Sale (POS) system to ensure accurate pricing compared to set menu and working with Corporate F&B Director to resolve any errors. Ensures that the Grab and Go food items are stocked and rotated appropriately per Company standards. Creates the labor schedules for all Café staff ensuring adherence to the staffing guidelines set forth by the Company. Leads the recruiting, interviewing and hiring for the Café department, working with the GM and Corporate HR and F&B Directors. Ensures all positions being filled are within the staffing guidelines set forth by the Company. Ensures that all Café staff is trained in proper techniques related to food preparation, quality service, cleanliness and orderly processes that adhere to defined Company expectations. Possess thorough understanding of all health and safety guidelines to deliver an exceptional work and guest experience. Directly responsible for compiling and reporting financial and performance metrics, including but not limited to revenue, COGS, payroll, invoices, food safety logs and checklists, inventory and data logs etc. Ensure strict compliance with operational & Corporate standards, company policies, Federal, state, and local laws and ordinances. Maintain professional image with proper uniforms and appearance standards. Understand company’s Health & Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas. Adherence to Duties Checklist and other duties as requested. Observe the Cafe staff for at least one hour per day and the Lead Cook for at least 30 minutes per day. Position Requirements Be self‑motivated with the ability to perform with the highest professional and ethical standards. Respond well to a changing work environment and able to perform at the highest level with minimal supervision. Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations. Must have excellent analytical and problem‑resolution skills with the ability to proactively recommend solutions. Must have financial background with the proven ability to identify opportunities for revenue enhancement and fiscal management. Effective written and verbal communication skills. Intermediate computer skills with Microsoft Office and familiarity with Point‑of‑Sale (POS) systems. Excellent customer service and people skills. Majority of shift will be spent on feet in a fast‑paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally. Education and Experience Education: Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field. Experience: Minimum three to five years in Café Management, including Grab and Go, POS experience. Certification: ServSafe Manager certification required. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law. #J-18808-Ljbffr