Team Leadership: Supervise, train, and motivate bakery and café staff to deliver exceptional service and achieve operational goals.
Production Management: Oversee daily baking and food preparation schedules, ensuring timely production of breads, pastries, and café menu items while adhering to recipes and quality standards.
Quality Assurance: Monitor the quality and presentation of all baked goods and café items, ensuring compliance with health and safety regulations.
Customer Engagement: Provide outstanding customer service, engaging with patrons, addressing inquiries, and accommodating special requests to enhance the café experience.
Inventory Control: Manage inventory levels of ingredients, supplies, and café products, coordinating with suppliers to ensure timely replenishment and reduce waste.
Merchandising: Develop and maintain attractive displays for bakery products and café offerings to maximize visibility and sales.
Sales Performance: Analyze sales trends and customer preferences, making recommendations for menu items and promotions to optimize profitability.
Sanitation and Compliance: Ensure the bakery café operates in compliance with all health and safety regulations, including proper food handling and sanitation practices.
