Are you an organized, customer service-oriented individual with a passion for hospitality? We’re looking for a dedicated Canyon Cafe Manager to oversee the daily operations of our café located within the Natural History Museum of Utah. This pivotal role involves managing staff, maintaining inventory, coordinating internal catering events, and ensuring an exceptional dining experience for our museum visitors. If you thrive in a dynamic environment and excel at leadership, we want you to be a part of our team!

Staff Management:
● Train cafe staff.
● Create work schedules and assign tasks to ensure smooth operations.
● Provide ongoing training and development opportunities.
● Conduct regular performance evaluations and address performance issues as needed.
● Monitor staffing levels and labor costs.

Inventory Management:
● Monitor inventory levels and place orders for food, beverages, and supplies as necessary.
● Maintain accurate records of inventory, including tracking expiration dates and product quality.
● Work to minimize waste and control costs through effective inventory management.

Customer Service:
● Ensure high-quality customer service is provided to all cafe guests.
● Handle customer inquiries, comments, and complaints in a professional and efficient manner.
● Monitor and maintain a clean, inviting, and well-organized cafe environment.

Internal Caterings:
● Coordinate and oversee catering services for internal museum events and functions.
● Collaborate with museum staff to ensure successful catering operations.
● Ensure that catering orders are prepared and delivered on time and meet quality standards.

Financial Management:
● Prepare and manage the cafe budget, including revenue projections and expense control.

Compliance and Safety:
● Ensure compliance with all health and safety regulations and food safety standards.
● Implement and enforce sanitation and hygiene protocols.

● Proven experience as a cafe or restaurant manager.
● Strong leadership and team management skills.
● Excellent communication and customer service abilities.
● Proficiency in inventory management and budget control.
● Knowledge of food safety regulations and compliance.
● Creative menu development skills.
● Basic understanding of marketing and promotional strategies.

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