Cafe Market Operations Manager - 80359

St. Charles Community College (SCC) is seeking a Cafe Market Operations Manager responsible for the daily strategic and operational leadership of an on-campus café/retail market showcasing locally sourced food and student-prepared products. This unique learning enterprise serves both the campus community and the public while functioning as a live instructional lab for culinary students. The Manager ensures exceptional customer service, food quality, compliance, and profitability—contributing to the overall success of the café/market.

Essential Duties And Responsibilities

Operational Leadership

• Oversee daily café and market operations including menu execution, merchandising, inventory management, ordering, and vendor relations.
• Maintain exceptionally high standards of food safety, sanitation, and compliance with all local/state regulations.
• Ensure seasonal, farm-to-table, sustainable sourcing in alignment with institutional mission.
• In collaboration with FTI leadership and staff, maintain a safe and organized teaching environment aligned with OSHA and ServSafe standards.
• Develop operational procedures, financial systems, and performance benchmarks.
• Champion innovation in recipe development, ingredient sourcing, and product curation.

Student Workforce & Educational Integration

• Supervise, mentor, and coach culinary students working in the café/market as part of academic coursework, internships, or apprenticeships.
• Collaborate closely with culinary staff to align daily operations with curricular outcomes and experiential learning goals.
• Model industry professionalism, work ethic, customer service excellence, and entrepreneurship.
• Provide performance feedback and basic front- and back-of-house workforce readiness training.
• Teach at least one culinary course each semester.

Customer & Community Experience

• Curate an engaging, welcoming experience for students, faculty/staff, and public customers.
• Build community relationships—local farms, artisan producers, food partners, nonprofits.
• In collaboration with the Events Coordinator, support events, pop-up dinners, seasonal features, donor/partner showcases, etc.
• Uphold brand identity centered on authenticity, education, sustainability, and hospitality.
• May require evening and weekend hours for community education, college events, or café/market operations as assigned.

Business & Strategic Development

• Monitor sales performance, labor costs, and product margins; deliver weekly/monthly reporting.
• Identify creative product expansions (prepared foods, branded items, CSA boxes, etc.); in collaboration with the Executive Director, design, cultivate and package products produced at the Field to Table Institute. Identify additional boutique products unique to the café/Market.
• Collaborate with the Marketing & Advancement Department to increase visibility, impact, revenue, and partnerships.
• Ensure the operation functions as both revenue-generating and mission-aligned.

Required Skills And Abilities

• Demonstrated leadership and management experience in managing bakery, market, or hospitality operations.
• Culinary background and deep appreciation for artisan food production and sustainability.
• Excellent organizational and financial management skills, including budgeting and inventory control.
• Ability to train, mentor, and lead a diverse team of staff and students.
• Exceptional interpersonal and communication skills, with a focus on collaboration and community engagement.
• Proficiency in POS and inventory systems, and familiarity with food safety standards (ServSafe certification preferred).
• Regular and predictable attendance required.

Minimum Education And Experience

• Associate or Bachelor's degree in Culinary Arts, Baking & Pastry, or Hospitality Management.
• 5+ years in culinary, hospitality, retail food, or farm-to-table operations with supervisory experience.
• Strong understanding of food service compliance, procurement, and cost management.
• Proven experience coaching or mentoring entry-level or student workers.
• Excellent communication, customer service, and organizational skills.

Preferred Education And Experience

• Familiarity with local food systems, sustainability practices, and community partnerships.
• ServSafe Manager Certification (or ability to obtain upon hire).
• Entrepreneurial background and experience expanding and enhancing resources and revenue; experience managing a café/market.
• Commitment to contributing to a flagship learning enterprise that represents innovation at SCC.

Physical Requirements

• Ability to lift 25+ pounds.

Supervisory Responsibilities

• Will supervise direct reports for the café market.
• Will be subject to a criminal background check and may require fingerprint participation.

This response is AI-generated, for reference only.