SUMMARY

The Café General Manager is responsible for achieving financial objectives, managing daily operations, ensuring staff compliance with standards and procedures, and providing a superior guest experience. The role involves developing and implementing strategies to increase revenue, managing multiple departments, and fostering a positive work environment.
JOB DUTIES include but are not limited to the following:

1) Financial, Operational Oversight, and Revenue Growth:

• Achieves financial objectives by developing, monitoring, and executing financial operational plans, budgets, and sales & marketing strategies to support the overall goals of Tous Les Jours.
• Manages day-to-day operations of the café, including scheduling, planning, and organizing work, while controlling labor and expenses. Analyzes variances and initiates corrective actions as needed.
• Develops and implements creative strategies to increase revenue and enhances catering sales through effective management of sales initiatives and actionable, measurable sales deliverables.
• Conducts regular meetings with the management team to review performance, provide direction, and offer motivation and guidance toward achieving both individual and company objectives.’
• Monitors café appearance and ensures issues are resolved expeditiously.

2) Staff Management and Development:

• Hires, trains, and supports café management and staff.
• Manages direct reports to accomplish performance goals, providing developmental coaching and guidance for long-term career growth opportunities.
• Conducts planning sessions and performance reviews, supervising and directing regular training for all staff in guest service, food & beverage operations, loss prevention, and company standards.
• Fosters high staff morale and effective performance management, maintaining an open-door policy to facilitate proper communication between departments.

3)Guest Service and Relations:

• Achieves and maintains overall guest service goals through team management.
• Oversees the guest service model, ensuring guest complaints are resolved appropriately and service recovery gestures are made to ensure complete guest satisfaction.
• Proactively builds guest relations by establishing rapport with current and future guests to understand service requirements.

4)Compliance and Safety:

• Ensures compliance with all applicable occupational, health, and safety regulations and laws.
• Creates an environment where safety comes first, overseeing the Safety Program and assuring company safety policies are followed.

QUALIFICATIONS

• Minimum of 5 years of experience in the F&B or similar industry.
• Bachelor’s degree in business, marketing, or a related field preferred.
• Excellent written and verbal communication skills.
• Ability to handle multiple projects simultaneously and work under pressure.
• Strong organizational and project management skills.
• Friendly and personable demeanor.
• Proficient in Microsoft Office and relevant software.
• Bilingual (Korean and English) preferred.
• Ability to work varying shifts, weekends, holidays, and extended workdays to support business needs.
• Must become certified in the Tous Les Jours specified food safety program within 30 days of employment.

Please refer the Job description for details