Café Manager – David Weir Leisure Centre
To lead, manage, and develop the café operation, delivering a high-quality, efficient, and profitable food and beverage service that enhances the overall customer experience. The Café Manager is responsible for maintaining the highest standards of food safety, hygiene, and customer service while driving commercial performance.
Key Responsibilities
Operations & Standards
- Take full ownership of the day-to-day café operation, ensuring consistent delivery of a high-quality food and beverage service
- Maintain exceptional standards of cleanliness, presentation, and food safety at all times
- Ensure compliance with all relevant food safety legislation and company policies
- Implement and manage HACCP procedures and due diligence systems
Customer Experience
- Create a welcoming, professional, and engaging café environment
- Lead from the front in delivering excellent customer service
- Actively engage with customers, handling feedback and resolving complaints effectively
- Work collaboratively with centre management to enhance the overall customer journey
Team Leadership
- Recruit, train, and develop café staff to meet Everyone Active standards
- Set clear expectations and hold the team accountable for performance and behaviour
- Create a motivated, high-performing team culture focused on service and standards
- Manage staff rotas effectively in line with business needs
Commercial Performance
- Drive sales and maximise revenue opportunities through effective merchandising and promotions
- Monitor stock levels, control wastage, and manage ordering efficiently
- Take ownership of cost control, margins, and achieving financial targets
- Identify opportunities to grow the café offer in line with customer demand
Health & Safety
- Ensure full compliance with Health & Safety regulations
- Maintain accurate records and ensure all audits and inspections are passed to a high standard
- Take responsibility for allergen management and food labelling compliance
Qualifications & Requirements
- Level 3 Food Safety & Hygiene (essential), or willingness to obtain within 3 months
- Previous experience managing or supervising in a café, hospitality, or food retail environment
- Strong understanding of food safety legislation and best practice
- Proven ability to lead and develop a team
- Commercial awareness with experience managing costs and driving revenue
- Excellent communication and organisational skills
Job Type: Permanent
Work Location: In person
