Café Supervisor

The Makers’ Kirk
- Greenock -
 Work | Art | Soup

Do you make soup like your granny ? Are your scones melt in the mouth ? Is coffee very, very important to you ?

If so … we would like to meet you.

The Makers’ Kirk is a co-working & creative event space newly established in a renovated church in the heart of Greenock. 

We are looking for a motivated and experienced Café Supervisor to manage the successful running of our Kirk café.

Our vision is for a simple, affordable menu of locally sourced wholesome food with a traditional Scottish flare... lentil soup with a cheese scone, coffee excellence as standard and a children’s menu that is healthy, colourful and fun.

Job Description and Person Specification

Café Supervisor

This role requires a motivated and experienced Café Supervisor to manage the successful running of the café operation at the Makers Kirk.

The post-holder will have strong catering supervisory experience, great customer service skills and experience of working within a busy café environment. 

Working hours: 37 - 40  hours per week; 5 days over 7 days. 

The post holder will be expected to work flexibly within the opening hours of the operation which may include one day in the weekend.

Specific working hours and days to be agreed.

Remuneration £14 p/hour

Food Service and Development - Responsibilities: 

1. Support food strategy for the operation - menu development and innovation in café food and service offers.
2. Ensure seasonality in menus.
3. Develop and monitor supply chain to ensure excellent quality and consistency of product; following best practice and systems in purchasing
4. Monitor food cost.
5. Support the kitchen to ensure all food is presented for service in a timely manner 
6. Ensure staff are briefed about menus, allergens and other relevant information
7. Ensure that services are delivered with a customer focused ethos.

People Management - Responsibilities

1. Develop training and development plan for kitchen and front of house catering staff and monitor delivery and completion of individual training plans.
2. Assist with the control and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels. 
3. 10. Build and maintain good working relationships with colleagues within the wider organisation. 
4. 11. Foster a working atmosphere which motivates and encourages all members of staff to perform to the best of their abilities.

Systems and Processes – Responsibilities

1. 12. Set, work to and be able to evaluate budgets for sales performance, monitoring turnover and costs and responding quickly to variances in performance, implementing corrective action where necessary.
2. 13. Manage the day-to-day administration of the operation ensuring systems compliance; development of Standard Operating Procedures to support this.
3. 14. Ensure accurate cashiering and balance of the end of shift till summary with all monies accounted for.
4. 15. Lead on food safety in line with current legislation; supervise completion of due diligence requirements including cleaning and all other compliance.
5. 16. Oversee catering Health and Safety requirements, in accordance with risk assessments and in line with current legislation and local rules and policies.
6. 17. Oversee kitchen and FOH maintenance requirements.
7. 18. Oversee the control of stock rotation and wastage, front and back of house.
8. 19. Ensure regular review of supply chain and prices into unit.
9. 20. Comply with, and ensure compliance with The Makers’ Kirk policies and procedures.
10. 21. Manage the day-to-day administration of FOH ensuring financial, security and safety systems compliance

Other Responsibilities

1. 22. Contribute to the wider Makers’ Kirk marketing strategy and development of marketing initiatives including a catering-specific marketing plan and associated materials.
2. 23. Monitor the effectiveness of catering marketing activity and responding accordingly, demonstrating a full understanding of the customer base.
3. 24. This job description is indicative of the nature and level of responsibility associated with the job. It is not exhaustive and there may be a requirement to undertake such other duties as may be required to meet the needs of The Makers’ Kirk.

PERSON SPECIFICATION 

Essential 

• Management experience in a busy, customer focussed hospitality/cafe environment (at least 2 years) 
• Experience of managing operational catering functions of quality, process, ordering, stock-control etc.
• Experience in menu development.
• Experience of managing budgets and financial procedures.
• Experience of staff management including appraisals, training and development 
• IT skills including Excel and Word 
• Food safety qualification level 3 (intermediate) 
• Ability to respond positively to a pressurised environment and adopt a positive approach to problem solving; making contingency plans as needed
• Ability to motivate others and to manage conflict effectively

Desirable 

• Formal management/catering qualification
• Experience in mobilising a new hospitality business 

Personal attributes

• Self-motivated with good leadership qualities
• Ability to work as part of a team and use initiative as expected with the role 
• Excellent communication skills at all levels 
• Ability to undertake the physical work associated with running a busy cafe