Key Responsibilities:
Supervising Staff: Assigning tasks, providing guidance and feedback, and monitoring performance.
Customer Service: Ensuring positive guest experiences, handling complaints, and maintaining a welcoming atmosphere.
Operational Management: Opening and closing the café, managing inventory, and ensuring supplies are stocked.
Financial Management: Balancing cash registers, managing payments, and tracking daily expenses.
Quality Control: Monitoring food quality, portioning, and cleanliness standards.
Policy and Procedure Enforcement: Adhering to company policies and procedures, and ensuring staff compliance.
Training: Providing training to new staff on procedures, operations, and customer service.