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:
Human Resources
1. Oversee time and attendance; manage daily Timecards
2. Oversee and monitor rest periods and meal breaks
3. Assist in tracking all Sick Pay by reporting call out to GM
4. Document and write-up Incident Reports (IR) for all employee-related
events, inclusive of injuries, employee incidents, etc. during shift
5. Immediately report harassment/complaint issues to Human Resources
Operations
1. Manage and anticipate guest needs while dining or when placing phone orders
2. Consistent Table-touch during peak service hours
3. Oversee and maintaining all health inspections to a minimum 90+ A rating
4. Train staff on brand standards
5. Check Key Holder e-mail at a minimum of 2x per shift
6. Manage products to ensure there is no waste or unnecessary discarded items
7. Oversee and input all 3rd party sales
8. Place daily Chasin’s order
9. Daily quality check of single espresso
10. Oversee all SOP standards are followed
11. Complete knowledge of all food menu and Barista recipe items
12. Restock menus and oversee any page changes
13. Daily and continuous checks on restroom check standards
14. Provide daily Fly Notes outlining shift highlights and sales and maintenance needs
15. Upkeep floor cleanliness and safety standards and protocols
16. Monitor dish station
17. Assist with maintaining china, glass, and silver pars; inform GM if par is low or of other par issues
18. Check food quality and sauces during Key Holder shift
19. Perform daily staff line up
20. Perform daily vault counts
21. Oversee Breaker Sheet Posting with signature and saving
22. Ensure outside perimeter of restaurant is clean of debris and graffiti
23. Oversee Bug Night Preparation when necessary
24. Ensure safety gloves are worn during food prep and knife cutting
25. Communicate with Maintenance Department and manage assigned facility projects
26. Ensure windows and doors are cleaned
27. Manage cleanliness of storage rooms, offices, and break rooms
28. Manage to ensure air and heat temperatures is between 72-74 degrees inside restaurant
29. Ensure booster seat standards are maintained
30. Ensure brooms and porters are clean and properly hung
31. Report bug or vermin sighting/activity
32. Oversee lighting and music volumes
33. Effectively and clearly communicate any BJC policy changes
34. Manage and monitor all employee attire and uniform standards are followed
35. Manage employee relations and/or ask HR for assistance
36. Oversee all safety standards and protocols are followed
Certifications
1. Current California Certified Managers Food Handlers Certificate
2. Tips Certification for locations serving alcohol