A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Full-Time (~40 hours/week, 24-30 hours on shift) About the Role The Café & Creamery Manager is the heart of our retail location and the primary leader for our store team. This role demands a proactive, resourceful leader who makes sound decisions under pressure. Whether coordinating timely repairs for equipment, resolving unexpected staffing issues, or stepping in behind the counter to handle a rush, you act with urgency, strong judgment, and a hands-on approach. You prioritize professionalism, open communication, and exceptional customer engagement to foster a high-performing team and a welcoming environment that reflects Dumont Creamery and Café's core values of excellence, hospitality, craftsmanship, and continuous learning. Essential Duties & Responsibilities Financial & Operational Leadership Accountable for achieving monthly and quarterly financial, product, and brand objectives. Analyzes store performance metrics—including sales targets, customer satisfaction, labor percentages, COGS, and shrink—to inform operational decisions. Manages monthly COGS targets through inventory control, purchasing decisions, waste reduction, and minimizing spoilage. Controls labor budgets through smart scheduling, deployment planning, and working active floor shifts. Coordinates routine equipment maintenance, preventative care, and timely vendor repairs. Proactively plans for seasonal initiatives, holidays, and events to drive customer engagement and sales. Team Leadership & Talent Development Oversees recruitment, onboarding, training, and ongoing development to build strong internal talent and bench strength. Builds trusting relationships through regular team meetings, individual check-ins, and clear communication. Leads team members through change by setting clear expectations, reinforcing standards, and maintaining accountability. Coordinates staff development to foster a culture of learning and pride in craftsmanship. Daily Operations & Guest Experience Leads day-to-day operations, remaining a present and accessible leader on the floor. Sets, models, and reinforces high standards for product quality, speed of service, presentation, and guest satisfaction. Ensures adequate staffing at all times, proactively resolving call-outs and stepping in to fill roles as needed. Develops and maintains standard operating procedures and daily checklists. Collaborates with leadership to engage the local community, deepen regular customer relationships, and connect with neighboring businesses. Supervisory Responsibilities Directly supervises all store team members. Holds full authority for recruiting, hiring, training, scheduling, evaluating performance, coaching, recognizing achievement, and administering corrective actions in accordance with company policy and labor laws. Qualifications Education & Experience High school diploma or GED required. Minimum of 2 years of management experience leading teams. Background in retail, café, ice cream/creamery, or hospitality environments strongly preferred. ServSafe Certification required (or ability to obtain within 30 days of hire). Skills & Mindset Passionate about high-quality food, coffee, ice cream, and exceptional hospitality. Strong verbal and written communication skills across all levels of the business. Quick learner with strong problem-solving skills and a "can-do," solution-oriented mindset. Ability to prioritize and balance administrative duties with active service in a fast-paced environment.
Tech-savvy:
Proficient with Microsoft Office/Google Workspace, POS systems, inventory tools, and scheduling/payroll software (e.g., Gusto). Work Environment & Schedule Expectations Fully in-person role; remote management is not permitted. Requires ~40 hours per week, with 24-30 hours spent actively working floor shifts behind the counter. Physical demands include standing for extended periods, bending, lifting, and working in a dynamic food service environment. Must maintain flexibility to address unforeseen operational needs, equipment issues, or coverage gaps.
