Job Summary
The primary responsibility of this position is to oversee, guide, and direct all operations within the four walls of the assigned Blu Jam Cafe by effectively managing both front and back of the house (FOH and BOH) while continuously upholding all food and service brand standards.
Job Requirements
Manage employee information and scheduling utilizing the following software:
1. Prospr – Scheduling and electronic employee communication software
2. Aloha – Point of Service (POS)
Human Resources
1. Oversee time and attendance
2. Complete and issue Corrective Action Notices (CAN)
3. Complete and submit Personnel Action Notices (PAN)
4. Manage payroll deadlines (Monday 8:00 a.m.) and timecard file
5. Oversee and monitor rest periods and meal breaks
6. Oversee and monitor Sick Pay
7. Submit Call-out tracker in accordance with established SOP
8. Complete Incident Reports (IR) for all employee-related events, inclusive of injuries, employee incidents, etc.
9. Effectively staff appropriate level of personnel utilizing Prospr; posting for both FOH and BOH in accordance with established SOP
10. Interview applicants for open positions
11. Immediately report harassment/complaint issues to Human Resources
12. Complete employee evaluations
13. Assist in employee terminations
14. Oversee staff testing processes
15. Monitor and maintain staff certificates are up to date and current
Operations
1. Code and submit invoices daily
2. Manage and anticipate guest needs while dining or when placing phone orders
3. Perform non-stop table touch during peak service hours
4. Oversee all health inspections with a goal of 90+ A or higher
5. Train staff on job expectations
6. Manage product to ensure there are no unnecessary discarded items
7. Oversee and input all 3rd party sales
8. Place Chasins order daily
9. Oversee and follow all SOP standards
10. Must have total and complete knowledge of all menu items and Barista recipes
11. Oversee menu changes
12. Make daily and continuous checks on Restroom Check Standards
13. Order beer and wine (if applicable)
14. Manage all FOH and BOH staff
15. Write daily Fly Notes in Prospr outlining shift sales and highlights
16. Upkeep floor cleanliness and safety standards are followed
17. Monitor dish station
18. Keep all China, Glass, and Silver pars
19. Make appropriate Restaurant World orders
20. Check daily food and barista quality
21. Place coffee orders
22. Maintain effectiveness of all grinders, juicers, and espresso machines using Rosito Bisani for service
23. Oversee proper breakdown and cleanliness of juicers
24. Perform daily staff line up
25. Ensure French press and tea pots are cleaned in accordance to established SOP
26. Open and scan daily mail
27. Scan invoices (including mail) into Bill.com
28. Oversee monitor breaker sheet posting, signing, and saving
29. Monitor to ensure exterior perimeter of restaurant is clean of debris and graffiti
30. Oversee Bug Night preparations
31. Ensure mesh safety gloves are worn during food prep and all knife cutting
32. Perform mandatory quarterly staff meeting; preparation and create Agenda for approval; and timely posting on Prospr
33. Manage building projects in conjunction with effective communication with BJC maintenance personnel
34. Document and list all maintenance needs on Daily Fly Notes
35. Ensure all dining room tables are balanced
36. Ensure windows and doors are cleaned
37. Manage cleanliness of all storage rooms, offices, and break rooms
38. Manage appropriate AC and heat temperatures between 72-74 degrees
39. Ensure booster seat standards are upheld during service
40. Make sure brooms and porters are clean and hung up daily
41. Report any bug or vermin activity
42. Oversee lighting and music volumes
43. Effectively communicate all policy changes to staff
44. Manage employee relations
45. Manage and monitor all employee attire and uniform standards
46. Oversee all safety standards and protocols are followed
Certifications
1. Current California Certified Managers Food Handlers Certificate
2. Tips Certification for locations serving alcohol