Chef Manager

Cafe Operations ManagerBeach Dunes Eat and Art - Far Rockaway, NY 11691OverviewSalary Range $70,000.00 - $70,000.00 Salary/yearDescriptionJob Summary The Beach Dunes and Eats Operations Manager at TCAH's Beach Dunes and Eats Café plays a pivotal role in overseeing all aspects of café operations. This position ensures efficient service, maintains high-quality food standards, and fosters a welcoming atmosphere for guests. The Manager supervises a team consisting of Cashiers/Kitchen Assistants, Dishwashers/Janitors, Kitchen Assistants/Drivers, and the Lead Line Cook, supporting them in delivering exceptional service and executing culinary programs.ResponsibilitiesOperational Leadership: Oversee daily operations of Beach Dunes and Eats Café, ensuring adherence to TCAH's mission and operational standards. Manage and supervise Cashiers/Kitchen Assistants, Dishwashers/Janitors, Kitchen Assistants/Drivers, and the Lead Line Cook, delegating tasks and responsibilities as needed. Conduct regular meetings with staff to review performance, provide feedback, and ensure effective communication across all levels. Assist with cooking and food preparation as needed to maintain operational efficiency and quality standards.Guest Experience and Service Excellence: Maintain a welcoming and hospitable environment for guests, ensuring high standards of customer service and satisfaction. Monitor and respond to guest feedback and concerns, implementing corrective actions and improvements as necessary. Collaborate with the Executive Chef to develop and implement strategies for enhancing guest experience and increasing customer loyalty.Financial Management: Develop and manage the café budget, monitoring expenses, and optimizing profitability. Ensure accurate reporting of financial performance and adherence to budgetary constraints. Implement cost-control measures and initiatives to maximize revenue and minimize expenses.Menu Development and Culinary Excellence: Work closely with the Executive Chef to develop seasonal menus, incorporating locally-sourced and sustainable ingredients. Monitor food quality and presentation, ensuring consistency and adherence to culinary standards. Support menu expansion initiatives, including introducing new items and specials to attract diverse customer preferences.Contract Management (Current and Future): Oversee the fulfillment of the contract with Broken But Not Destroyed Corp. and others, ensuring meals meet nutritional requirements and quantity specifications. Coordinate with the Executive Chef and kitchen staff to prepare and deliver meals according to the contract terms, including menu planning, nutritional analysis, and compliance with dietary preferences. Manage communication with Program Administrators and Executive Directors of contracting organizations to address menu changes, feedback, and service adjustments.Quality Assurance and Compliance: Implement quality assurance measures to ensure meals meet nutritional standards and resident preferences. Collaborate with contracted vendors to monitor and improve meal quality, incorporating resident feedback to enhance offerings. Conduct regular surveys or feedback sessions with residents to gather input on meal satisfaction and preferences.Team Training and Development: Train and mentor café staff on contract-specific requirements, including meal preparation protocols, portion control, and customer service expectations. Foster a culture of continuous improvement and professional development among café staff, promoting teamwork and collaboration.Health, Safety, and Sanitation: Ensure compliance with health and safety regulations, food handling procedures, and sanitation standards in accordance with local health department requirements. Conduct regular inspections of the café environment, equipment, and facilities to maintain cleanliness and safety.QualificationsBachelor's degree in Hospitality Management, Business Administration, or related field; Master's degree preferred. Proven experience in café or restaurant management, including contract management and food service operations. Excellent leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Strong financial acumen and experience in budget management and cost control. Knowledge of culinary trends, menu planning, and food safety regulations.Working ConditionsCombination of kitchen, office, and off-site work environments. Ability to stand for extended periods, lift equipment or materials, and travel between meal delivery sites as needed. Ability to lift up to 50 lbs and work on-site in kitchen and delivery environments.