Job Description:

CAFÉ AND SHOP MANAGER

Havant Arts Active - the trading subsidiary of The Spring Arts & Heritage Centre

Revised: Sept 2017

This job description may be subject to review in consultation with the post holder in

Light of the changing needs of The Spring Arts & Heritage Centre.

Hours: 25 hours per week (to include average 1x evening bar shift per week and 1x café shift per week)

Salary:£21,000 - £24,000 pro rata per annum, dependant on experience

Reporting to:Director

Responsible for:Cafe Bar Supervisor

Kitchen staff

Cafe Bar Assistants

Volunteers

Purpose:

To plan, develop and manage The Spring café and shop, delivering a high-quality café/bar service and growing the gift shop into a destination outlet. The role will ensure provision ofThe Spring’s high level of customer satisfaction while ensuring financial targets are achieved. Building an environment that provides business growth to support and enhance both the Arts Centre and the trading company.

Responsibilities:

  1. Management of the Trading Subsidiary
  1. Organise, line manage and motivate the cafe team and any volunteers, ensuring the service delivers a first-class customer service. This includes leading by example and undertaking regular bar and café shifts on a weekly basis and good staff performance management.
  1. Assist in the business planning including contributing to the review of the annual business plan and reporting on progress against the plan at the regular trading company board meetings.
  1. Plan, cost and develop menus and provide additional ad hoc catering, bar and staff provision for select events both internal and external. Tailoring and costing the provision to the event and expected audience.
  1. Working with the Café bar supervisor, providing suitable and fair scheduling of staff resources and suitable advance issue of rotas to teams, including providing emergency cover alongside the supervisor as and when needed.
  1. Undertake customer surveys in collaboration with the Marketing and Development Manager using customer feedback to improve service delivery.
  1. Ensure that the catering service meets all legislative requirements including, health and safety, hygiene standards and licensing laws. To be conversant with all relevant legislation in relation to the catering service, including finance, procurement and customer service.
  1. To manage and administer the Catering till system including authorisation checks and supervision that correct and compliant procedures are followed at all times in line with cash handling procedures.
  1. Initiate and devise promotional offersof printed offers and menus. Design and consultation will be provided by the Marketing and Development Manager on the production of posters, leaflets, adverts, for special offers and promotions for both the café and the shop.
  1. Control the shop and café budgetsagainst financial targets and provide feedback to the board. Detailed financial support will be provided by the Finance Manager.
  1. Actively manage all stock including stock rotation/sell by dates. Liaisingwith suppliers to ensure that the best price and service fit with our needs including a focus on expenditure control, stock levels, wastage and promotional activities and sales strategies to maximise margins.
  1. Manage the café facility including upkeep and maintenance of equipment, crockery, checking event bookings and allocation of resources.
  1. Deliver the implementation of training, monitoring and development of food preparation techniques, safety and hygiene, administration and customer service with the support of the café bar supervisor
  1. Develop shop stock and displays to optimise sales and provide seasonal displays. Understand purchasing trends and target key sales areas to deliver sales growth. Occasional trade show visits will be required. Ensure that all shop activity complies with trading standards.
  1. As the direct manager, you will ensure you are committed to Health and Safety by leading by example and working with the Operations Manager to ensure that all risk assessments and method statements required for the café bar and shop are kept up to date and reviewed in line with the Spring’s health and safety policy.
  1. Act as The Spring’s Designated Premises Supervisor.
  1. Other Duties
  • Perform other duties as may from time to time be reasonably required by the Director
  • Abide by The Spring’s policies and procedures
  • Attend regularstaff meetings
  • Work with the rest of the staff to ensure The Spring provides an excellent experience for all customers

PERSON SPECIFICATION

Essential Attributes

  • Demonstrable experience of managing a catering, café operation, including budgetary control and the delivery of profit margins.
  • Experience of managing staff.
  • Ability to master the till systems including programming tills, taking readings and fault finding, including experience of cash handling / cashing up procedures.
  • Experience at managing similar budgets
  • Excellent communication skills and attention to detail (both verbal and written), including experience of dealing with customer facing services and complaint resolution.
  • A minimum of three GCSE’s or equivalent at A*-C grade including mathematics and English.
  • A working knowledge of current health, safety, and food preparation hygiene legislation.
  • A positive attitude and a ‘can do’ flexible approach
  • An ability to multi-task, work under pressure and remain organised.
  • A willingness to work evenings, weekends and public holidays as required.

DESIRABLE ATTRIBUTES

  • A First Aid qualification
  • Experience of working within an arts environment
  • Personal licence holder
  • A related catering and hospitality qualification to a minimum standard of NVQ level 3 or above