Several Full-time Positions

4 months ago

Tauranga, New Zealand Mocha n more limited Full time

**Cafe Manager**

Requirements to be successful in the position:

- 2 years minimum experience in the hospitality management-busy environment.
- A qualification containing a degree is advantageous.
- Good communication skills.
- Strong leadership as well as motivational skills
- The successful applicant will have to be prepared to work weekends and early mornings starts.

In this role, you will be fully responsible for organizing and controlling business operations. You will be:

- To manage the recruitment, training, conduct and work of kitchen and waiting staff, ensure staff and taught correct service procedures and have a good knowledge of the menu items they sell
- Strong leadership as well as motivational skills
- Organizing performance reviews and Weekly meetings with staff
- Assign duties to staff as per their shifts
- To maintain a high level of customer service by ensuring that service standards are high and that complaints from customers about products or staff are quickly resolved.
- To draw up kitchen and waiting staff rosters
- Conduct the menu planning after consulting the chefs
- To monitor stock levels and place orders according to budget (as appropriate)
- Planning and organising functions and group bookings
- To autonomously set up and manage the cafe
- Managing the financial transaction on regular basis

**Assistant Cafe Manager**:
Requirements to be successful in the position:

- 6 months - 1 year minimum experience in the retail / hospitality management-busy environment.
- A degree qualification is advantageous.
- Good communication skills.
- Strong leadership as well as motivational skills
- The Successful applicant will have to be prepared to work weekends and evenings if required.

In this role, you will be fully responsible for assisting in organizing and controlling business operations. You will be:

- To assist and supervise the recruitment, training, conduct and work of staff, ensuring staff and taught correct sales procedures and have a good knowledge of the products we sell
- To maintain and improve a high level of customer service by ensuring that service standards are high and that complaints from customers about products or staff are quickly resolved.
- Assisting the manager to draw up staff rosters
- To monitor stock levels and place orders, as appropriate
- Assist in keeping and analysing records of sales figures and financial transactions which include cash, cheque and credit card transactions
- Assist in drafting and implementing purchasing and marketing policies, and setting prices according to the seasonal requirements.
- To autonomously set up and manage the cafe
- Maintain security controls - cash,keys, alarms and stocks
- Develop and maintain a professional and cooperative relationship with customers and suppliers

**Chef**
- Manage all the kitchen, food preparation and kitchen staff for general food service and functions.
- Compile menus & Standardize Recipes for the cafe.
- Prepare and properly present food for regular service and functions.
- Supervise and coordinate activities of kitchen staff.
- Maintain food quantity and quality by freezing and preserving at times.
- Expertise in and training kitchen staff to maintain the taste and quality of standard menu.
- To be aware of and understand the company policy in respect of sourcing in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently.
- Collaborate with the head chef and the manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price.
- Discussing food preparation issues with the manager, head chef, Kitchen and waiting staff.
- Provide menu pricing with effective recipe costing.
- To understand the catering budget and work to the agreed targets on food cost, labor hours and wastage thus raising the profit margins.
- Ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented.
- Order and check the quantity and quality of received productions to ensure items are as ordered and standards are met.
- Monitor and maintain stock level to reduce wastage and assist head chef in stock taking.
- To ensure that the company food hygiene management system is in place and fully understood by all the team.
- Inspect equipment, work areas and general supplies to ensure compliance to established health and safety standards.
- Monitor and enforce sanitation practice to ensure that kitchen staff follows standards and regulations.
- Determine production schedule and staff requirements necessary to ensure timely delivery of services.
- Conduct regular performance reviews with the kitchen team; selecting staff, offering training and coaching when necessary.
- Actively seek out customer feedback through management during service time.
- Furnishing the management with construct

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