The Caf Supervisor contributes to Au Bon Pain s success by ensuring our Guest First service and caf standards are consistently met. The Caf Supervisor assists the caf manager with daily operating procedures, such as maintaining caf operations, ensuring product quality, maximizing financial contributions, and supervising the development of Team Members.
Ensures that Au Bon Pain s guest-first philosophy is practiced by every team member on assigned shift; responds to guest needs as required and coaches and directs the team to perform their duties to exceed guest expectations. Resolves guest issues that may arise to maintain Au Bon Pain s quality standards.
Provides training, coaching and direction to team members on assigned shift; ensures everyone works as a team to maintain consistency of the caf operations and to maximize the guest experience. Creates an environment of dignity and respect for all team members and fosters an atmosphere of positive morale.
Manages all cash handling procedures during assigned shift; maintains the integrity of all safe, register drawers and deposit transactions to ensure adherence to Au Bon Pain s cash handling policies. Ensures all team members are trained on cash procedures to reduce the potential for errors; reports any variance to policy to the General Manager or Regional Vice President.
Maintains adequate production levels during assigned shift by verifying the accuracy of entries into the food cost management system; maintains appropriate levels of product during assigned shift to ensure guest satisfaction and adherence to production levels. Verifies the accuracy of deliveries and ensures team members are effectively utilizing portion control guidelines and recipe standards.
Effectively runs designated shift and performs any and all duties to ensure the smooth operation of the caf and that consistent standards are adhered to. May assist in working stations as necessary to ensure guest needs are met.
Other related responsibilities as assigned.
A High School Diploma or equivalent is required; a college degree is highly desirable.
A minimum of one year of experience in a crew lead position in a restaurant/retail/customer service environment is required, with a proven ability to train and direct others.
A combination of practical experience and/or education will be considered as an alternative.
This person must have ServSafe certification or the ability to become certified within the first 30 days of employment.
Must possess basic knowledge of data entry, spreadsheet manipulation, and corresponding through email.
Ability to maintain a stationary position (e.g. standing) for extended periods of time constantly
Ability to move around the caf to attend to needs of customers and staff constantly
Ability to move, lift and handle equipment, supplies and other objects weighing up to 50 pounds frequently
Ability to position self to move items weighing up to 50 pounds from floor to shelves and to cabinets above and below counter height frequently
Ability to shift position in multiple directions and orientations to work all stations on the food preparation line (e.g. bending and twisting) frequently
Ability to position self to reach items under counter height frequently
Ability to tolerate exposure to commercial cleaning solvents frequently
AN EQUAL OPPORTUNITY EMPLOYER
ABP is an equal opportunity employer. We afford equal opportunity to all team members and applicants without regard to race, color, religion, marital status, national origin, disability, military status or veteran of the Vietnam era, sexual orientation, sex, age, or any category protected by law. We value diversity among our team members and the unique perspective this brings to our Company.
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.