FLSA Status:    Salary, Exempt             

Hours:    Full-Time - 40 hours per week, days, nights, weekends, and holidays (as required)    

Compensation:    $51,250 annually

RESPONSIBILITIES AND DUTIES including, but not limited to:

• Oversees all daily operations for the Museum Cafe, including preparing and selling food products, cleaning work and dining areas, issuing cash drawers, ordering stock, scheduling staff, etc. At the end of the day, balances cash receipts and credit card vouchers with the cash register, reconciles any differences, deposits receipts into the drop safe, and invoices clients for services.

• Ensures the Café runs proficiently to provide a welcoming eatery environment.

• Implements effective strategies to contribute and achieve financial benchmarks in the budget such as the implementation of new food service methodologies or inventory control protocols on product supplies.

• Prepares annual budget in cooperation with supervisor for Café operations and uses key performance indicators to monitor progress; implements best practices for cost containment and works on strategies to improve profit margins.

• Creates regularly updated menu selections and modified service procedures as needed to reflect current Museum programs.

• Researches and develops analytical reports containing visitor demographics, anticipated attendance, and consumption trends to develop strategic approaches for performance outcomes.

• Selects and purchases equipment, supplies, and food inventory and arranges for delivery and/or personally picks up as needed. Monitors food inventory to ensure the safety of visitors, clients, and staff and to limit shrinkage, spoilage, and waste.

• Understands and enforces applicable rules, regulations, and codes as required by local and state health departments, OSHA, and MIOSHA, to secure consumer safety, etc.

• Ensures that food service equipment is properly sterilized, cleaned, and maintained in good working condition.

• Conduct staff training on customer service, food preparation, appropriate and safe use of food service equipment, and sanitation.

• Provide regular communications with stakeholders and customers about Café offerings; work with the marketing and communications staff to develop a robust communications plan.

• Handles visitor and client complaints and problems promptly and appropriately.

• Works with the hospitality staff to provide food services for internal and private client events. 

• May be expected to assume some of the responsibilities of the Director in their absence.

• Additional training may be required in other areas of the Museum, such as the Cafe and Retail operations.

• Other duties may be assigned as necessary.
  
  Please see website for complete job requirements