Job Details:
Café Kitchen Manager / Cook

Job Description

Our Vision for the Café.

Hulme Community Garden Centre (HCGC) café is an integral part of the overall offering at the Garden Centre, and our vision is for a café which:

• Provides an excellent impression for visitors to our site.
• Reflects HCGC values and ethos.
• Demonstrates an understanding of the local area and maintains a welcoming and inclusive atmosphere for all members of the community.
• Provides good quality, small menu of tasty and simple healthy food - including a wide range of vegetarian and vegan seasonal food.
• Provides food that is good value for money, is locally sourced where possible and avoids offering ultra processed food wherever practical.
• Offers food in a friendly, accessible, café as well as at HCGC public and private events.
• Provides food and beverage related educational programmes.
• Conforms to high hygiene standards and health and safety good practices, such as conducting rigorous risk assessments.
• Maintains high standards of customer service and behaviour.
• Adheres to HCGC’s sustainability and environmental policies at all times.
• Provides, over time, an increasing financial contribution to HCGC.

Overall Purpose of the Job

The primary purpose of the role of Café Manager at HCGC is to manage the café’s daily operations, oversee the café’s contribution to HCGC events and ensure that the café is financially profitable. 

The café manager is also expected to collaborate on the development of the HCGC café in line with HCGC’s five year plan. The five year plan includes: increasing the number of public and private events held at the garden centre and introducing educational programmes related to food. 

Key Responsibilities, Accountabilities and Duties 

Operational Responsibilities

The operational responsibilities of the HCGC café manager include, but are not limited to:

• Recruit, hire and oversee the training of café staff as required.
• Working closely in a supervisory role with staff members, overseeing scheduling, monitoring productivity, and providing feedback to ensure that staff are providing the best experience possible to customers.
• Monitor and maintain inventory to ensure that supplies are available as needed.
• Monitor budgets, including expenses, sales, and profit margins. They also track and maintain inventory.
• Work closely with HCGC managers to deliver the catering requirements at public and private events. These events include large scale events such as festivals and private corporate events (100+ delegates) and smaller private parties.
• Listen to customer preferences and make suggestions for menu items.
• Work closely with customers to answer questions and listen to complaints regarding food quality and customer service before working to resolve those complaints promptly.
• Run regular staff meetings to share goals, updates and expectations - Working closely with HCGC nursery and garden staff to highlight on seasonal menus.
• Implement training programmes to enhance employee skills and knowledge.

Strategic Responsibilities

The strategic responsibilities of the HCGC café manager include, but are not limited to:

• Working in collaboration with the HCGC manager and trustees, provide a high level contribution to the development and implementation of the HCGC strategic plan.
• Lead the overall operational and financial reporting of the cafe.
• Lead the development of wider food and beverage related services at HCGC. This may include the development of food related educational programmes and community outreach activities related to food and beverages.
• Develop relationships with external food and beverage related stakeholders as appropriate and required. This may include other community interest groups, funding bodies or event companies.

Person Specification

Requirements

• 3+ years proven experience in a managerial, food provision and cooking role within the food service industry, preferably in a café or restaurant setting that provides links with the community.
• Knowledge of food preparation techniques and culinary practices.
• A solid understanding of food safety regulations and procedures.
• Strong interpersonal management skills, with the ability to motivate, lead and support a diverse staff team.
• Excellent communication skills, both verbal and written, with a focus on customer service for a broad range of users.
• Experience monitoring financials, boosting revenue, and keeping costs in check.
• IT skills including proficiency in systems for inventory management, scheduling, and POS.
• Ability to work in a fast-paced environment under pressure whilst maintaining an efficient service and attention to detail.
• Experience of event management.
• Flexibility to work various shifts, including weekends and holidays as required.

• Company pension
• Employee discounts
• Cycle to work scheme