Cafe Supervisor - Needs Must Cafe

at  Concorde Group

ABOUT THE POSITION

The Cafe Supervisor contributes to the oversight of the front of house operations. This position is responsible for several functions including but not limited to coordination of sales, training, employee and guest service, opening and/or closing, and service recovery where needed. The Supervisor must have a constant presence in the venue and ensure a positive company image is always maintained through client and employee interactions through consistent delivery of remarkable service.

WHO WE ARE

Needs Must is one of the newest additions into the Concorde Group Family. Located in Stephen Avenue Place, this cozy quaint cafe will resemble the Concorde brand but with its own twist. From locally ground coffee beans, to freshly prepared fruits for our smoothies, you can expect there to be something on the menu for everyone.

• Ensure that department goals are communicated, understood, and met by hourly staff
• Pack to-go orders
• Collect cash or credit card payments and manage cash out during closing.
• Ensure compliance with provincial food safety regulations
• Troubleshoot any problems with equipment and scheduling repairs when needed
• Work with management to ensure that newly hired hourly staff receive orientation training
• Counsel hourly staff on work related concerns and issues to ensure satisfaction and productivity enlisting the support of management as needed
• Listen to hourly staff’s suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions
• Work with management to ensure that hourly staff have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory)
• Ensure that hourly staff are trained on technical and service aspects of the job (e.g., food, customer service)
• Work with management to ensure that hourly staff clearly understand their job roles, responsibilities, and performance expectations
• Address guest concerns, requests, or issues either individually or by enlisting the help of others (i.e., management and staff)
• Give constructive feedback to hourly staff to help them do their jobs more efficiently
• Act as a “bridge” between management and hourly staff to facilitate department operation (e.g., keep managers appraised of hourly staff activities, issues, challenges, etc.)
• Collaborate with management to develop and carry-out ideas and procedures to continuously improve
• Enforce compliance with all regulatory governing agencies (e.g., AGLC, safety, department-specific procedures such as food standards)
• Collaborate with management to recognize and celebrate hourly staff performance contributions (e.g., department-specific recognition programs)
• Manage basic human resource issues/concerns of hourly staff enlisting the support of management as needed
• Have a desire to be mentored by your peers and take initiative on furthering your job functions and duties
• Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently
• Adapt to different personalities of clients, vendors and coworkers without losing focus
• Possess high professional ethics and avoid extreme familiarity or conflicts with others
• Delegate appropriate tasks and manage staff workloads
• Execute ad-hoc administrative and operational duties are required.