Montana Coffee Traders



Montana Coffee Traders Kalispell Café

Front of House Job Description

Supervisor: Café Coordinator

Position: Café Manager

Wage: DOE

------------------------------------------------------------------------------------------------------------------------------------------Position summary: Front of house (FOH) Manager is responsible for daily operations in the front of the café. This includes setting a consistently positive tone for the café while motivating staff; hiring and training; quality control (service, beverage, food, beans, merchandise) and communications with Café Coordinator, Coffee Educator, Kitchen Manager, Food Sales Coordinator and Merchandiser. All personnel are responsible for communicating and conducting themselves as positive team members and in a consistently informed and positive, upbeat manner with all MCT guests.

General Prerequisites:

• Previous experience in restaurant management, team management and developing customer relationships.

• Business knowledge and experience in business financials, profit and loss statements.

• Proficiency in Excel and general business computer skills.

• Ability to operate within budget for wages, supplies, equipment and other café expenses.

Position responsibilities and expectations include:

I. Model and Coach Distinguished Customer Service

(A) Ensure that all staff, while at work, embody the MCT vision; to be a positive part of people’s everyday lives.

(B) All customers are energetically met with a smile, a greeting and eye contact.

(C) Regular customers are recognized and greeted by name.

(D) Orient customers to café set up, i.e. ordering and drink/food delivery process.

II. Staff

(A) Coaching all staff and providing feedback on a daily basis.

(B) Hiring, training, supervising, promoting or terminating staff as required.

(C) Conduct evaluations and performance reviews.

(D) Execute disciplinary actions, including superb documentation of said actions.

(E) Conduct monthly staff meetings in the café.

III. Coffee and drink knowledge and skill in preparation of drinks

(A) Thorough knowledge of coffee flavor profiles.

(B) Monthly participation in Coffee Cuppings at the roaster.

(C) Knowledge of preparation and ingredients of all coffee bar drinks.

(D) Knowledge of abbreviations for all coffee bar drinks.

(E) Familiarity with description and taste of all regional coffee characteristics and roasts (Coffee 101).

(F) Proficiency in different brewing methods of coffee.

IV. Communications

(A) Update staff on all pertinent company information.

(B) Attend monthly managers meeting at the roaster.

(C) Daily status report to Café Coordinator (future goal in progress).

(D) Confidently approach supervisors with concerns, questions or feedback.

(E) Relay information to coworkers in an appropriate manner.

THINK before you speak. Is it:

True

Helpful

Inspiring

Necessary

Kind

(F) Treat co-workers with the same respect as you would treat a guest (Internal Customer Service).

(G) Stay connected with Merchandiser, Food Sales Coordinator and Coffee Educator to ensure awareness of products for sale.

V. Product and Promotion: Know your store

(A) Thorough knowledge of all drinks and food currently offered on café menu.

(B) Maintain a thorough knowledge of all MCT product line.

(C) Explore and analyze trends in the Flathead valley and nationally. Pay attention to what is being sold in stores around our locations.

(D) Maintain quality control and presentation of beverages, whole bean coffee, merchandise and food products.

(E) Promotion of our coffee line, food line and merchandise line.

(F) Advertise and market the café. Working with the Café Coordinator, Food Coordinator, Coffee Educator and Marketing team to develop new campaigns to attract customers and expand client base.

(G) Understand and supervise MCT transfers and orders.

(H) Coordinate periodic physical inventory count, including end of year inventory.

(I) Coordinate gift merchandise, display and sales with purchasing department. Delegate and supervise merchandiser with in store staff.

VI. Administration

(A) Determine daily schedule of shifts and organize requested time off.

(B) Compile payroll spread sheets.

(C) Transfer time cards and pay checks between café and roaster.

(D) Oversee bank deposits and daily transaction reports; problem solve with the bookkeeper on daily transaction reports.

(E) Oversee cash handling including cash drawer reconciliation, change bag handling and tip distribution.

(F) Audit issues with debit/credit cards.

(G) Monitor and communicate needs on building maintenance and equipment service.

VII. Sales and Expense Tracking

(A) Weekly/monthly monitoring all sales by category.

(B) Track and control labor as a percentage of sales.

(C) Adjust scheduling as needed to hit labor percentage goal.

The store is open Monday through Saturday from 7am until 3pm.

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