Job Description

DUTIES AND RESPONSIBILITIES

• Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products
• Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-location operation
• Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met
• Prepare and maintain budgets including purchasing and staffing expenditures
• Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste
• Routinely monitor budget compliance and recommend changes as needed to maintain operational quality
• Interview, select, train, and develop of team members, direct reports and indirect reports
• You will also assist in all areas including hiring of staff, maintenance of building cleanliness of the bakery, sourcing, cost control and monitoring employee labor.
• Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions
• Foster an atmosphere of teamwork and encourage team members to collaborate
• 3 or more years of food service management experience
• A background as a chef/baker or trained in culinary arts
• Demonstrated success in managing and developing teams to achieve desired results
• Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team
• Excellent oral and written communication skills
• Strong working computer knowledge
• Willingness and desire to take an involved, hands-on approach with leading the business
• Personal characteristics that include self-motivation, high levels of energy and enthusiasm and positive attitude

QUALIFICATIONS

• Leadership experience in a bakery/restaurant or retail industry required
• Minimum of 3+ years of Management experience as a kitchen manager or relevant experience required
• Thorough knowledge of Knife Skills and Culinary Techniques
• Experience monitoring food and labor costs
• Understanding of ordering and inventory procedures and health and sanitation guidelines
• Must have a working cell phone and be able to respond to calls, texts, and emails in a timely manner
• Ability to multi-task and prioritize in a fast-paced work environment
• Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources
• Demonstrated experience managing a staff
• Full Availability including early mornings, weekends and holidays
• SERVSAFE Managers Certification