Job Description

TITLE: Café’ Support Manager DEPARTMENT: Café’

STATUS: FT, Manager, At-Will, Hourly REPORTS TO: Café’ Manager

To ensure the highest level of service possible to Outpost’s internal and external customers. To ensure an organized and smoothly run café’ department including ordering, pricing, and inventory control. To assist the Café’ Manager with managing, motivating, and providing café’ staff with the tools required to be successful in their jobs. To assist the Café’ Manager with meeting department objectives for sales, margin, and labor goals.

WORK ENVIRONMENT: Fast paced retail floor and kitchen. Work near moving mechanical parts (i.e. coffee/juice machines, ovens, etc.) and in cold/hot climate conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: computers, paging, telephones, human voices, and machinery. Position requires working during busy retail times, which include weekends, afternoons, and evenings.

ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
a. Treat people fairly, consistently, and with respect.
b. Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Café’ Support Manager Responsibilities
Leadership
a. Model supportive and participatory leadership qualities, promote team building and motivate staff to achieve their stated objectives.
b. Treat staff and managers with consistency and fairness, in a style appropriate to a cooperative work environment.
c. Ensure that communications are clear, direct, and respectful.
d. Ensure the integrity of Outpost’s stated values in decision-making and interactions with others.
e. Use the interest-based problem solving method to resolve issues
f. Ensure professional and friendly service from all café’ staff.
g. Act as a model to all employees following both the union contract and employee handbook.
Ordering and Pricing
a. Purchase products and supplies for department according to store guidelines. Coordinate product selection with Café’ Manager.
b. Ensure adequate supply of products keeping out of stocks to a minimum.
c. Receive and process orders to ensure food quality and safety. Check condition and invoice accuracy on all deliveries.
d. Ensure correct product rotation.
e. Review invoices for accuracy, price changes, and product additions. Process updates with pricing.
f. Coordinate returns and credit from suppliers when needed and ensure that staff know how to do the same.
g. Ensure accurate up-to-date price labeling of department items.
h. Establish prices based on margin goals.
Department Operations
a. Ensure staff are available to meet customers’ requests and needs.
b. Ensure daily tasks are assigned to ensure productive work flow.
c. Ensure that all unsellable items are properly disposed.
d. Ensure café’ equipment is maintained and properly serviced. Advise store manager of equipment repair/replacement needs.
e. Coordinate vendor returns with receiving. Keep accurate records of department transfers, credits, and losses.
f. Maintain and update department’s standard operating procedures (SOP’s). Ensure staff is aware of and trained in department SOP’s.
g. Conduct quarterly inventory.
Sanitation and Security
a. Enforce department procedures according to HAACP guidelines to ensure safe food handling and preparation.
b. Ensure that café’ display units, coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all Health Department requirements.
c. Ensure staff is following safety, sanitation and security procedures.
Personnel
a. Develop and uphold performance standards for all café’ staff.
b. Schedule café’ staff according to weekly labor budget and quarterly cost of labor. Arrange for coverage of vacant shifts and fill in as needed.
c. Hire qualified café’ staff within established policies.
d. Ensure training for all department staff. Successfully complete training checklists with new department staff.
e. Motivate and provide café’ staff with the tools and materials required to ensure high quality and efficient job performance.
f. Provide timely, thorough and thoughtful performance evaluations to department staff.
g. In collaboration with Café’ Manager, take corrective counseling measures and/or disciplinary action as needed for all department staff, according to established personnel policies.
h. Assist with coordinating department meetings to maintain effective communication with staff.
Merchandising
a. Ensure displays and shelves are fully stocked, rotated, fronted, and faced. Set stocking priorities for department staff. Stock items as needed.
b. Ensure proper shelf tags and sale signs are on shelves and displays.
c. Plan attractive displays. Coordinate displays and specials with visual merchandiser.
d. Cross merchandise products with other departments.
Budgeting and Planning
a. Attend Café’ leadership team meetings.
b. Support the Café’ Manager in meeting the established goals for margin, labor costs, sales and inventory.
Other
a. Perform all other duties included in department coordinator, assistant, journeyperson, and clerk job descriptions.

3. All Staff Duties
a. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
b. Keep store/office orderly and clean.
c. Maintain a positive attitude.
d. Perform all other duties as assigned by Café’ Manager.

KNOWLEDGE, SKILLS, ABILITIES:
• Outstanding customer service skills
• Minimum of one year supervisory experience in food service and/or restaurant industry.
• Demonstrated ability to adhere to sanitation and production guidelines
• Knowledge of natural foods and the natural foods industry
• Experience in planning, developing, and implementing systems, procedures and policies
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Willingness to be open, to learn, and take on new responsibilities