Cultural Tourism

Indigenous Cafe and Catering Manager

JOB STATEMENT/PURPOSE:

Under the direction of the Director of Operations the Indigenous Café Manager will oversee the day-to-day food service café operations, planning, and management of catered events. They will provide leadership, support, motivation, and development of team members while creating a positive environment reflective of ANHC’s values and Indigenous practices. This position will be responsible for food safety, inventory and overseeing the smooth operation of the café and ANHC’s catering business.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Manage day-to-day operations of the café and catering business.
Recruiting, hiring, and managing café and catering staff.
Creating and streamlining kitchen processes to maintain operations.
Train employees on drink and food preparation and proper use of coffee and kitchen equipment.
Will work in partnership with the Director of Operations to develop and maintain the café and catering menu.
Make recommendations to leadership for menu offerings and specials with related food costs.
Provide support to the line cooks; Able to food prep and cook when needed.
Responsible for creating schedules for staff and the scheduling and coverage of shifts.
Coordinate with vendors and order supplies as needed.
Maintain food and equipment inventories and keep inventory records to ensure all necessary ingredients are stocked for service.
Maintain updated records of daily, weekly, and monthly revenues and expenses and identify areas of potential waste.
Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Setting regular cleaning standards and schedules for the café and enforcing health and safety measures.
Monitor compliance with health regulations regarding food preparation and serving.
Ensure compliance with all Federal, State and Municipal health and safety regulations.
Ensure licensing and permitting stays current and up to date.
Additional duties as assigned based on needs of the business.

Catering:

Preparing and storing food safety before and during events.
Setting up all tables and food service areas with chairs, linens, and dishes
Overseeing food service to guests at events
Cleaning up and tearing down the dining area by removing all tableware, linens, garbage and furniture
Creating menus according to a client’s preferences and dietary needs
Visiting sites before events to assess the kitchen facilities and make necessary plans
Ordering any necessary supplies for events
Settling on prices and creating contracts for clients.

ESSENTIAL SKILLS:

Strong written, verbal, and interpersonal communication skills in a professional environment.
Ability to manage and motivate a team.
Demonstrated ability to understand and execute oral and written instructions.
Demonstrated ability to work independently and in a team environment.
Provide excellent customer service to both internal and external stakeholders.
Excellent organizational and time management skills.
Ability to manage multiple projects independently.
Excellent problem-solving and critical thinking skills.
Ability to multi-task and prioritize projects and adapt to high pressure situations.
Ability to learn and utilize internal point of sale software.
Must be flexible and able to work evenings and weekends

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Weather:

Indoors: Primarily in an environmentally controlled office; requires most or all work to be done inside.

Noise level:

Quiet to moderate.

Physical requirements:

Must be able to lift and/or move up to 50 lbs.

Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.

MINIMUM QUALIFICATIONS

High School diploma or equivalent.
Must be at least 18 years of age.
Five years of experience in food service industry, specifically kitchen or catering management.
Three years of supervisory experience.
Food Handlers Manager Certification.
Valid drivers license and the ability to be insured under ANHC’s insurance.

PREFERRED QUALIFICATIONS

5+ years of kitchen or catering management experience
Demonstrated knowledge and understanding of the social, health, educational, training, and cultural needs of the Alaska Native/American Indian community.

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