Cafe Manager
Oscuro Espresso
Sydney, NSW
07.2021 - Current
- Rang up orders on cash register to process cash, credit card and personal check payments.
- Oversaw food preparation, production and presentation according to quality standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Interacted with customers to provide assistance with menu selections and any other inquiries or complaints they may have had.
- Ordered supplies needed for daily operations in a timely manner within budget constraints.
- Reported to kitchen manager before start of shift to receive assigned station, daily specials and other pertinent information.
- Monitored food quality regularly to ensure it was up to required standards.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Supervised day-to-day operations in the cafe to ensure efficiency and quality standards were met.
- Conducted regular inspections of equipment used by staff members in order to maintain safety standards.
- Established relationships with local businesses or organizations that could refer customers to the cafe.
- Reconciled daily sales each shift, counting register drawers and resolving discrepancies.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Recruited, trained, managed and evaluated cafe staff performance.
- Set goals for staff performance while providing feedback to motivate them towards success.
- Developed and implemented customer service policies and procedures for cafe staff.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Ensured all work areas were kept clean and hygienic according to health regulations.
- Assisted cook with prep work by cutting vegetables and preparing side dishes and salads.
- Delegated work to staff, setting priorities and goals.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coached staff on strategies to enhance performance and improve customer relations.
- Took inventory of supplies and equipment and placed new orders to maintain stock levels.
- Delivered orders to kitchen and checked for accuracy and correct temperature on pick-up before serving to customers.
- Recognized by management for providing exceptional customer service.
