Wild Roast Deli Manager

Essential Job Functions

• Ensures customer satisfaction through prompt, efficient and friendly service, placing customers’ interest first.
• Manages day-to-day operations of Wild Roast.
• Supervises Wild Roast staff including hiring, termination, performance coaching and counseling, evaluation, leave approval, training and development and prepares weekly work schedules for staff and finds suitable replacements in cases of staff absence.
• Participation and development of a tribal member workforce.
• Trains employees on drink preparation and proper use of equipment and preparation of deli menu items.
• Coincides with vendors and warehouse to order supplies as needed including food items.
• Reviews, weekly and monthly revenues, and expenses to help identify ways to decrease operational costs.
• Takes inventory of café supplies and prepares orders accordingly.
• Responsible for monthly inventory counts.
• Suggests new menu items based on customers’ preferences and feedback.
• Advises staff on the best ways to resolve issues with clients and delivers excellent customer service.
• Maintains time and temp logs as required.
• Maintains cleaning procedures and updates as necessary.
• Upholds food safety practices and holds staff accountable for set standards.
• Ensures all areas of the Wild Roast are clean and well presented.
• Identifies strategies to retain and attract customers.
• Participates and attends designated meetings, trainings, activities, etc., as directed.
• Promotes teamwork and communication throughout the F&B department.
• Works with F&B Director on budget projections and work plans for Wild Roast.
• Models and ensures safe operation of equipment, tools, and materials.
• Complies with and makes sound decisions using regulatory laws, WRC Team Member Handbook, department policy and procedures, safety codes, etc.
• Promotes internal guest service standards through courteous and respectful behavior.

Supervisory Authority

Wild Roast operations and staff.

Signatory Ability

Wild Roast Deli bank

Prepare Purchase orders for Director Approval

Personnel actions/forms

Input schedules into payroll system (Nova time)

Access To Sensitive Areas POS (as needed), storage areas, employee files.

Minimum Qualifications

• Three (3) years of food and beverage management experience.
• Experience with menu planning, purchasing and inventory control.
• High School Diploma or GED.
• Or ten (10) years’ experience.
• Sound knowledge of food health and safety regulations.
• Requires a food handler’s permit or must obtain one within 30 days of employment.
• Effective communication skills-verbally able to provide instruction, respond to questions, communicate differences with the ability to manage and motivate a team.
• Needs to stand and/or walk for long periods of time in a noisy environment; needs to perform repetitive motions with wrists, hands, and fingers; good visual and auditory acuity to effectively respond.
• Demonstrates computer skills in Word, Excel, Outlook, and POS experience.
• Availability to work various shifts including weekends and holidays.
• Presentable and professional personal appearance and hygiene habits.
• Exceptional customer service skills.
• Must be 21 years of age.

Preferred Qualifications

• Associate degree in business administration or hospitality/Tourism.
• ServSafe Management Certification.
• Two (2) years’ experience as a Barista.
• Extensive experience with POS and Inventory Systems.