Develop a growth strategy focused both on financial gain and customer satisfaction.Conduct research to identify new markets and customer needs.Arrange business meetings with prospective clients.Promote the company’s products/services addressing or predicting clients’ objectives.

Design and implement orientation programs for new employees. Conduct training sessions with new employees, using various training methods to engage employees, including hands-on and interactive activities. Evaluate existing training materials, determining what changes need to be made to keep these materials relevant and updated with all company policies.

Manage day-to-day operations of the cafe.Train employees on drinks preparation and proper use of coffee equipment.Coordinate with vendors and order supplies, as needed (like takeaway cups, coffee, milk and other ingredients).Maintain updated records of daily, weekly and monthly revenues and expenses.

Coordinate daily Front of the House and Back of the House restaurant operations.Deliver superior service and maximise customer satisfaction.Respond efficiently and accurately to customer complaints.Regularly review product quality and research new vendors.Organise and supervise shifts.Appraise staff performance and provide feedback to improve productivity.

Distribute tables and tasks to team members.Request to the Cooperative Company the necessary number of cooperate members, according to demand.Identify the sector operational necessities and inform the supervisor.

Bachelors degree in Hospitality management