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We are recruiting!
Our client in Livingstone, Zambia is looking for a Cafe Manager to join their team for a job vacancy within the hospitality industry.
To apply or for more information, follow the link below.
Café Manager
Reports to:
Directors
Liaises With:
Assistant Manager, Kitchen Manager, Café Supervisors, Front-of-House Waiters, and Kitchen Staff
Main Duties & Responsibilities:
Business Strategy & Revenue Generation:
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Implement business strategies with support from the Kitchen Manager.
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Maximize revenue opportunities and initiate cost-saving measures.
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Develop and implement promotional activities and revenue-generation initiatives.
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Ensure sales targets are met and provide regular reports on café performance.
Customer Service & Guest Experience:
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Consistently exceed guest expectations through excellent service delivery.
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Regularly seek and act on customer feedback to improve guest experience.
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Ensure all staff are well-informed about menu changes and special requirements before service.
Team Leadership & Staff Management:
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Develop a motivated and high-performing team, setting clear goals.
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Conduct regular staff briefings, ensuring each team member understands their responsibilities.
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Recruit and select staff, ensuring efficient staffing levels.
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Manage all employee performance issues, including appraisals and disciplinary actions.
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Create a culture of flexibility, responding positively to changing business needs.
Operational Management:
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Work closely with the Café Head Chef to ensure seamless café operations.
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Ensure accurate handovers between shifts, and conduct weekly meetings with key personnel.
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Monitor food quality, portion control, and hygiene standards, ensuring compliance.
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Manage the café’s point-of-sale system (GAAP), ensuring all controls and reports are accurate.
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Oversee HR matters, ensuring compliance with all regulatory requirements (licensing, labor laws, etc.).
Financial & Stock Control:
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Manage daily banking, reconciling sales, and maintaining petty cash.
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Conduct monthly stock-takes, managing variances and improving stock control.
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Maintain café control systems to optimize food and beverage margins.
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Forecast business levels for labor planning and budgeting.
Health, Safety, & Hygiene:
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Protect the health, safety, and well-being of guests and colleagues.
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Ensure all food is stored and handled according to hygiene standards.
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Ensure cleanliness and compliance in both kitchen and front-of-house areas.
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Required Skills & Attributes:
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Diploma in Hospitality Management, Catering or a related field
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Fluent in the use of GAAP point-of-sale system.
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Strong leadership and team management skills.
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Excellent organizational and communication abilities.
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Knowledge of food safety and hygiene standards.
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Financial acumen, with experience in budgeting and cost control.
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Proficiency in problem-solving and decision-making.
