Job Description
SG1313 Limited T/A The Peppermill Café is seeking a skilled Café Manager to join its team in Porirua, Wellington. The ideal candidate will be reliable, detail-oriented, and capable of leading operations effectively.
This role is responsible for overseeing daily café activities, maintaining high standards of customer service and food quality, managing staff performance, and supporting the overall efficiency and profitability of the business.
Key Duties:
Oversee day-to-day operations to maintain smooth workflow and consistently high service standards.
Establish, implement, and uphold standard operating procedures (SOPs) covering service quality, food safety, hygiene, and workplace safety.
Collaborate with the kitchen team to evaluate and update menu offerings based on customer demand, seasonal produce, and cost efficiency.
Develop and manage budgets, track financial performance, and apply cost-control strategies to support business profitability.
Review sales data, customer feedback, and key performance indicators (KPIs) to identify areas for improvement and growth.
Manage stock levels by forecasting demand, ordering supplies, and maintaining strong relationships with suppliers.
Assess supplier performance and negotiate pricing or terms to achieve better value and consistency.
Lead the hiring process, including recruitment, onboarding, and staff training to ensure high performance and compliance.
Create and manage staff rosters to ensure appropriate shift coverage while managing labour costs effectively.
Supervise and support both front-of-house and kitchen staff, encouraging a positive and service-focused team environment.
Conduct performance evaluations, address disciplinary matters when necessary, and support staff development.
Manage cash handling processes, including daily reconciliations, banking, and financial reporting to ensure accuracy.
Ensure opening and closing procedures are completed correctly, including security checks and end-of-day reporting.
Organise promotions, seasonal offerings, and special events in coordination with the kitchen team and business owners.
Maintain compliance with all relevant food safety, health and safety, and employment regulations, ensuring readiness for inspections and audits.
Monitor food quality, including storage, preparation, portion control, and presentation standards.
Handle customer enquiries, feedback, and complaints professionally, taking action to improve customer satisfaction.
Address operational issues and staff concerns promptly, escalating where required.
Ensure adherence to company policies while promoting a professional, organised, and inclusive workplace.
Required to work for a minimum of 30 hours per week and you will be paid between $25 to $35 per hour.
Other Requirements:
Minimum of 2 years of relevant work experience or at least a Level 5 qualification in Hospitality/Hotel Management.
Willingness to work weekends as required.
Strong interpersonal and communication skills, with the ability to work effectively in a team.
Well-developed organisational and coordination skills.
Proven ability to lead or supervise team members.
High level of attention to detail and accuracy.
Able to manage multiple tasks efficiently in a fast-paced environment.
Job Types: Full-time, Permanent
Pay: $25.00 – $35.00 per hour
Work Location: In person
