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Boule Bakery
General Manager - Cafe / Bakery
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Vermont data
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What they do
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.
$59,332 / year median in Vermont
+9% projected growth
Job Description
Job Overview Boule Bakery is seeking an experienced general manager to replace our current general manager, who is leaving at the end of September to further her education. The ideal candidate for this position should have experience in the following areas: Kitchen/restaurant, management of a team, inventory and ordering, barista/coffee, hiring and onboarding, Serv-Safe, training and scheduling. Responsibilities Lead daily cafe operations, ensuring smooth service flow and high standards of food quality, safety, and cleanliness. Manage and motivate staff members, including hiring, training, coaching, and conducting performance evaluations to promote a positive work environment. Control inventory levels through accurate stock monitoring, ordering supplies timely, and minimizing waste to maximize profitability. Implement staff training programs focused on customer service excellence, food handling safety, and operational procedures. Ensure adherence to health codes, food safety standards, and sanitation practices across all restaurant areas. Manage shift schedules effectively to meet customer demand while optimizing labor costs. Foster a team-oriented culture by promoting leadership development and effective communication among staff members. Requirements Proven management experience in food industry operations. Hands-on experience with POS systems such as Square or Toast; familiarity with cash handling procedures. Demonstrated ability to supervise teams effectively while maintaining high levels of customer service. Strong understanding of inventory control, food safety management, budgeting, and profit analysis. Excellent communication skills with the ability to train staff and lead by example in a fast-paced environment. Ability to manage multiple priorities efficiently while maintaining attention to detail. Basic math skills for accurate cash handling and financial reporting; managerial experience in hospitality or hotel environments is advantageous.
Pay:
$23.00 - $28.00 per hour Expected hours: 35.0 - 40.0 per week Application Question(s): Please explain why you would be a good fit for this positionWork Location:
In personBenefits
- Leadership Development