Retail Manager

About

Mile End Bagels is a specialty bakery specialising in the production of Montreal-style bagels which are at the core of the Mile End bagel experience. These bagels are rolled, boiled in honeyed water and finished in Australia’s first commercial wood-fired oven. It opened in 2016 on the heels of a visit to Montreal’s two oldest wood-fired bagel shops, St-Viateur and Fairmount (both in the Mile End neighbourhood), where they worked wood-fired bagel ovens for experience.

The Store Manager will be in charge of overseeing, coordinating, organising, and assessing all operations entailed in the effective and smooth-running of our Mile End Cafes. The Store Manager will plan and direct the execution of a wide variety of tasks including overseeing the financial aspects of the cafe, such as managing a weekly cost of goods budget for placing orders, and being in charge of a weekly staffing budget and schedule. Their main goal is to ensure top quality service and food products which increases the business’ recognition, customer affluence, and eventually, profits.

The Store Manager role is the most important role in our entire business. The store manager is ultimately responsible for both the finished product and the customer experience. Together, the execution of these two pillars of the business result in our overall brand value.

Store Manager Core Duties

Food Preparation & Quality Control

• Ensure the quality of all ingredients.
• Prepare all necessary bagel ingredients and fresh condiments in advance.
• Coordinate with kitchen staff in the preparation, organisation, and execution of orders.
• Ensure that all food preparation processes meet pre-established quality, portion size, and sanitary standards.
• Store food in designated containers and storage areas to prevent spoilage.
• Follow proper food storage procedures and adhere to sanitation guidelines.
• Always ensure FIFO (First In, First Out) is followed.
• Oversee daily food quality control.

Leading Shifts & Staff Management

• Set a positive tone and lead by example.
• Open and close the store (first and last person present).
• Assign tasks to team members based on their competencies and production needs.
• Set performance metrics and work with staff to meet goals.
• Keep staff busy and ensure safe work practices throughout the shift.
• Inspect grooming and attire of staff, and rectify deficiencies.
• Oversee daily break schedules, ensuring adequate coverage, especially in single-staff areas.
• Handle pressing staff issues privately and communicate with the trainer/management as needed.
• Remain present and available to assist staff during busy times.
• Troubleshoot staff call-outs and adjust shifts or positions as needed.
• Ensure staff work together as a team to provide optimum service.
• Maintain and delegate cleaning tasks.
• Oversee time-off requests and timesheet corrections.
• Ensure staff follow café policies and procedures.

Stock & Inventory Management

• Monitor stock levels and re-order ingredients in a timely manner.
• Ensure orders are placed to meet operational needs.
• Receive and store goods promptly to meet food safety standards.
• Inform suppliers and admin of any discrepancies in deliveries and request necessary credits or invoices.
• Ensure FIFO is followed by all staff to use the freshest ingredients.

Day-to-Day Operations

• Greet and educate customers on store items.
• Take detailed orders, including dietary requirements and preferences.
• Receive and process payments (cash and card).
• Manage front-of-house responsibilities and lead a small team to maintain a smooth café atmosphere.
• Ensure consistently excellent customer experience.
• Achieve daily/weekly sales and catering targets.
• Manage all aspects of daily operations, including surprises or unplanned challenges.
• Ensure all roles are covered during breaks and illness.
• Handle end-of-day duties, including cash handling, sales reporting, and banking.
• Administer catering requests by liaising with customers.

Staff Training & Development

• Interview, hire, and supervise new employees.
• Train and coach staff, utilising their strengths to groom future leaders.
• Establish shifts and schedules, managing sick leave and vacations.
• Promote teamwork to ensure optimum service.
• Monitor and track customer complaints and feedback to maintain high-quality service.
• Ensure staff deliver the expected levels of customer service.
• Provide appropriate compensation when quality standards are not met.

Skills and Experience Required

• At least 1 year of xperience in food service operations.
• Qualification in business management or hospitatlity management is desirable.
• Proven leadership and team management skills.
• Strong organisational skills with attention to detail.
• Knowledge of food safety, hygiene standards, and FIFO principles.
• Ability to manage stock, orders, and supplier relationships.
• Customer service orientation with excellent communication skills.
• Ability to remain calm under pressure and problem-solve on the fly.
• Experience in staff training, coaching, and performance management.
• Basic cash handling and POS system experience.
• Flexibility to work shifts, including early mornings, evenings, and weekends.

Job Type: Full-time

Pay: $70,000.00 – $80,000.00 per year

Work Location: In person