General Manager; Miss J's Cafe Job Savannah area,Georgia USA,Restaurant/Food Service

Position: General Manager (Miss J's Cafe)
Key Responsibilities:1. Operational Management:

Oversee the day-to-day operations of the café, ensuring smooth and efficient service from kitchen to customer.
Monitor food quality, service standards, and cleanliness to ensure consistency and maintain high customer satisfaction.
Manage the café’s inventory, ordering necessary supplies, and ensuring proper storage to minimize waste and loss.
Ensure that all health, safety, and sanitation standards are consistently met in accordance with local regulations and company guidelines.
Supervise all aspects of café operations, including food preparation, front-of-house service, and customer experience.

2. Staff Management and Development:

Hire, train, and supervise café staff, including servers, cooks, baristas, and support staff.
Create employee schedules to ensure that staffing levels are appropriate for customer demand, including peak and off-peak hours.
Provide leadership and direction to staff, fostering a positive, respectful, and productive work environment.
Conduct performance evaluations, offer feedback, and provide coaching and support to help staff improve skills and advance their careers.
Address employee issues and concerns, handling discipline and conflict resolution as necessary.

3. Customer Service:

Ensure a high level of customer satisfaction by overseeing service quality and ensuring the café maintains a welcoming and friendly atmosphere.
Address and resolve customer complaints or issues promptly and professionally, aiming to exceed customer expectations.
Ensure staff provides excellent service to all customers, promoting repeat business and customer loyalty.
Regularly engage with customers to gather feedback and identify areas for improvement in service.

4. Financial and Budget Management:

Manage and control the café’s budget, including food costs, labor costs, and overheads.
Analyze financial reports to track expenses, revenue, and profitability, and implement strategies to improve financial performance.
Maintain cost controls by monitoring inventory, reducing waste, and optimizing resource use.
Prepare and submit regular financial and performance reports to the owner or area manager.
Implement strategies to drive sales growth, improve margins, and enhance profitability.

5. Inventory and Supply Management:

Oversee inventory management, ensuring the café has adequate stock of food, beverages, and supplies.
Place orders with suppliers, track deliveries, and ensure the timely arrival of products.
Implement inventory control measures to prevent overstocking and reduce waste, while ensuring quality and freshness of products.
Track product usage and adjust orders based on demand to maintain efficient stock levels.

6. Marketing and Promotions:

Work with the owner or marketing team to develop and execute local marketing initiatives, seasonal menus, and promotional campaigns to attract new customers and retain regulars.
Build relationships with customers and the local community to enhance brand visibility and loyalty.
Manage social media accounts and other marketing platforms to engage customers and promote café offerings.

7. Compliance and Health & Safety:

Ensure the café complies with all local health codes, safety regulations, and company policies.
Conduct regular audits and inspections to ensure adherence to cleanliness, food safety, and sanitation standards.
Provide ongoing training to staff on safety procedures, food handling, and customer service standards.

8. Team Leadership and Development:

Foster a positive and inclusive work environment that encourages team collaboration and high performance.
Promote staff retention by recognizing achievements, providing professional growth opportunities, and offering ongoing training and mentorship.
Ensure effective communication between management and staff to promote a unified team culture.
Lead by example, demonstrating professionalism, respect, and commitment to quality service.

Qualifications:

Experience: 3-5 years of experience in restaurant management, café management, or a similar hospitality role.
Skills:

Strong leadership, interpersonal, and communication skills.
Ability to manage budgets, control costs, and analyze financial data.
Exceptional customer service skills and the ability to handle customer concerns effectively.
Knowledge of inventory management, supply ordering, and food safety regulations.
Ability to motivate and develop a team of employees, fostering a positive work culture.
Proficient in using point-of-sale (POS) systems, inventory management tools, and other business software.

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