Opportunity
To contribute to the profitability, engagement and guest experience of the Café through a leadership role to control expenses, coach and train associates and provide outrageous service to guests.  
This person will be primarily responsible for overseeing all operations to include retail sales, product displays, front of house service and ordering/receiving.  
This person is also responsible for food preparation, quality and presentation. As well as planning and executing in-store events.  
SPECIFIC RESPONSIBILITIES 
Sales:
Work to achieve sales targets as outlined in the financial plan through upselling, contributing to and execution of promotions and events, maintaining fresh and enticing retail/merchandise displays. Ensure associates are trained on upselling techniques as outlined in the H&RE Core Curriculum and practices are practiced in the store.  Set, communicate and track sales targets for each associate and develop incentive rewards when goals are achieved.  Accurate programming and use of Infogenesis
Operational Excellence:
Control operating expenses in line with the planned budget and forecast. Track, maintain, and order inventory control primarily of retail and merchandise, and office supplies and secondarily for food and beverage. Approves invoices for all food and beverage, materials and retail inventory.  Maintain planned cost of sales through accurate pricing of retail/merchandise and controlling labor expenses. Complete payroll on weekly basis and send to Manager Food and Beverage Operation – non-TAC for review/approval.   Maintain planned cost of sales through accurate pricing of menu items and food and beverage inventory.  
Associate Engagement:
Conduct, plan and execute engagement initiatives for the Café team.  Complete associate schedule to strive for flexibility, consistency, and realistic workload expectations of all associates.  Actively coach, mentor, and train associates on daily basis to ensure operational goals are communicated, understood and met. Hold associates accountable for stated Kohler policies, performance, or behavioral concerns in a way that is encouraging and motivating.  Complete annual and 90 day reviews and hold performance discussions with associates and obtain approval from Manager Food and Beverage Operation – non-TAC prior to effective.  To ensure workforce needs are met, maintain internal relationships with H&RE associates to ensure bench is established when secondary workforce needs arise. Maintain positive working relationship with contract agencies and associates when needed.  Monitor and recommend promotions, transfers, and secondary positions of internal associates.  Involve Manager Food and Beverage Operation – non-TAC and HR in all final hiring and termination decisions.   Apply practices learned in Kohler Leadership training and as outlined in the Core and Leadership Competencies when conducting conversations with associates.
Guest Service:
Achieve established Returnity and online media guest satisfaction targets.  Monitor guest comments and Returnity scores on a weekly basis. Communicate and develop action plan to meet guest needs after review.  Ensure associates are trained on the Steps of Service and practices are consistently applied.  Provide on-the-spot coaching to associates when guest service expectations are not met.  Ensure store cleanliness is maintained routine and special maintenance is attended to.Monitor the shop's appearance and appeal by checking merchandising, product rotation, and cleanliness. 
Culinary Operations:
Food preparation: Prepare and inspect all foods necessary for service to the demonstrated culinary standards.   Produce all quantities according to forecast on station production checklist to reduce food cost. Create, implement & maintain checklist systems to manage the production in relation to forecast and the updating of those systems. Standardize recipes, plating instructions and menu costs. Create culinary SOP’s and presentation standards to ensure consistency in production, even in your absence. Work closely with chef/vendors to remain educated on new products and culinary trends that can improve quality and/or lower operating costs. Ensure that the ordering checklists are adhered to by all cooks and up to date. Assure that all staff are ordering finished pastry, fabricated meats, dry goods and produce on established ordering sheets according to pars Have a working knowledge of all equipment that is within your job duties.  Know how to assemble, disassemble and clean this equipment. Complete food sanitation course and practice its principles on the job.
Safety:
Become a safety advocate for your team and your department. Know how to fill out necessary safety reports in the result of an accident in your kitchen/operation 
Records, Reports and Administrative:
Utilize department systems and reports such as Infogensis, MBR, DBS, Forecast Models, Budgeting, Marketing fully in department operations and decision making processes Establish and maintain SOP’s, Inventory, Product Ordering Lists