Coffee Shop Manager

General Description of Position Under the general direction and supervision of the Dean, Associate Dean, and the Culinary/Hospitality Program Chair, the Coffee Shop Manager for Course Ground Coffee will oversee and manage all food and drinks served during the service times the coffee shop is open. This position will also supervise students and part-time staff working in the coffee shop. Regular work hours are scheduled by the College between 7:00 a.m. and 6:00 p.m., Monday through Friday. This is a full-time regular position.

Southeast Community College offers competitive compensation and a robust benefits package, including, but not limited to medical/dental insurance, 403(b) retirement with College matching contribution, vision insurance, flexible spending account, and tuition reimbursement. Southeast Community College also offers extensive leave plans. In addition, Southeast Community College makes available to all full-time employees the use of “Ben Dollars” (cash-in-lieu potential for certain coverage levels) to cover medical and dental premiums.

Essential Functions

Manage Course Ground Coffee operations Assist the culinary instructional program with meeting standards and educational objectives. Order and request all of the food and supplies needed for use in the coffee shop. This will require working with Faculty, the Executive Chef, the Front of the House, and the Purchasing Manager for the Culinary/Hospitality Program. Act as liaison between the coffee shop, Course Restaurant, and Culinary Program. Ensure the coffee shop is properly set up for service, managing service, purchases and cash flow, proper service of food, and all aspects of properly running service in the coffee shop. Reduce food waste by planning orders, running sales, working with restaurants, purchasing managers, and programs to use food before food expires or spoils. Maintain a clean, organized, and sanitary facility Wash and sanitize dishes, cooking utensils, and food service equipment, practicing safe and sanitary methods. Clean and sanitize the work area which includes the entire coffee shop area. Operate equipment in work areas in a safe and sanitary manner. Food service equipment operated may include, but is not limited to, the dish machine, pot and pan sink, Point of Sale (POS) system, coffee and tea equipment, coffee roaster, espresso machine, and more. Marketing of Course Ground Coffee & Culinary/Hospitality Program Assist in marketing the coffee shop to stakeholders by use of e-mail, TV monitors, signage, fliers, table tents, SCC Hub, social media, website, etc. Create specials, utilize feedback, and create an environment that is inviting to customers. Budgeting/Enrollment and Record Maintenance Collect, record, and deposit receipts and billings. Prepare accounts receivable and accounts payable records. Provide information and data for computing the annual budget. Provide information and data for computing monthly profit and loss reports and year-end budget analysis. Understand the cost of menu items and pricing appropriately to ensure overall profit. Manage/prepare accident reports.  Space and Equipment Schedule the use of space and equipment. This includes but is not limited to the roasting equipment. Arrange for custodial repairs and maintenance needs of the building, and equipment with the Division Dean, Associate Dean, Program Chair, and the maintenance department. Manage and order supplies and equipment. Complete minor repairs when appropriate. Manage an environment that is aesthetically clean, neat, attractive, physically safe, and appropriate for Food Service. Assist and direct students and staff in the location of equipment and supplies. Maintain inventory records. Work with Division staff and Front of House to ensure the POS system is up to date, including costs, selling prices, current employees, online orders, special events, and menus. Maintain security of college equipment and materials. Supervising Culinary/Hospitality students and part-time staff Assist in organizing, supervising, and evaluating students with Culinary/Hospitality program faculty (if applicable). Manage students and part-time employees in preparation for daily production. Hire and supervise part-time staff and set schedules. Ensure all employees have the correct permits to work in the coffee shop. Arrange for substitute help as needed. Participate in recruiting, interviewing, and selecting staff. Orient and train new staff members to the coffee shop. Hire part-time staff to assist in food production and service of the events. Assist the Culinary/Hospitality program faculty in managing Course Ground Coffee in a manner that serves as a model for Culinary/Hospitality students. Demonstrate food service equipment assembly, use, and safe and sanitary cleaning procedures to employees and culinary hospitality students. Execute weekly work hours while managing practicum students (if applicable) Work with Practicum instructor and Program faculty on menu development and evaluation of students. Support and maintain the standards of the Culinary/Hospitality program and the Great Plains Culinary Institute. Promote/Support Diversity, Inclusion, Equity, and Access Work toward creating a welcoming, inclusive, equitable, and productive work and learning environment, where all students, faculty members, and college employees are valued and may contribute to their full potential, regardless of their differences. Make concerted efforts to implement accessible and inclusive practices and processes aimed at creating a diverse and equitable learning and work environment. Commit to fostering and maintaining a safe environment of respect and inclusion for students, employees, and members of the community. Promote and support the College’s policies and programming related to access, fair employment, EEO, equity, inclusion, and diversity.

Marginal Functions

Assist in performing the essential functions of co-workers’ positions in their absence (i.e. cross training). Knowledge and capability of opening and closing Course Ground Coffee. May be required to perform associated duties, functions, or assignments in other divisions/programs/areas as required. Perform other College functions and duties as assigned. Must be able to work varied days, hours, shifts, locations, and campuses as required. Work schedules (hours/days/work location) are scheduled by Southeast Community College based on the needs of the College. Work hours, shifts, days, and work locations may vary depending on the needs of Southeast Community College and are subject to modification. Emergency or scheduled special activities may require hours outside of the regular workweek.

Required Knowledge, Skills, and Abilities

Knowledge of and ability to manage and supervise the day-to-day operations of a quality coffee shop. Knowledge of and experience in quantity and quality food preparation, ingredient functions, recipe conversion, food cost control, and sanitation and safety standards. Ability to relate to vendors, staff, students, and supervisors in a positive and cooperative manner. Ability to communicate effectively both in writing, in person, and on the phone. Knowledge of and ability to operate gas and electric food commercial service equipment in the kitchen including, but not limited to, dish machine, pot and pan sink, coffee and tea equipment, coffee roaster, espresso machine, ovens, refrigerator/freezer, and more. Knowledge of and ability to practice safe and sanitary food and equipment handling techniques. Knowledge and ability to accurately weigh and measure food ingredients for standardized recipes. Ability to complete and keep a current Lancaster County Food Manager Permit. Experience with roasting coffee beans. Ability to stand for 8 hours. Ability to lift and carry up to (50) fifty pounds for short distances, and move tables, chairs, and media equipment. Ability to tolerate entering walk-in refrigerator/freezer temperatures to -10°F. Knowledge of and ability to run a Point-of-Sale Register System. Ability to use basic computer skills. The individual must possess the above skills and abilities or be able to explain and demonstrate that the individual can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Minimum Qualifications Bachelor’s Degree and two (2) years of relevant full-time experience OR an Associate’s Degree and four (4) years of relevant full-time experience. One (1) year of supervisory experience. Hold Lancaster County Food Manager Permit by 1st day of hire and maintain permit throughout employment. Desired Qualifications Experience working in coffee/latte art. Teaching experience. Experience with monthly inventory. Experience in marketing, social media, etc. for food service facilities. Experience with roasting coffee beans.

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