Job Title: Café Manager
Secondary Role: Lead Cook (Operational Delivery)
Employer: Acorn Venture Association
Location:
Acorn Farm
Depot Road
Kirkby
L33 3AR
Responsible to: Deputy Manager
Role Purpose
The Café Manager is responsible for the overall management, operation, and performance of the Farm Café. This includes leadership of the café team over a 7 day period, compliance with food safety and health & safety standards, financial and stock control, and the delivery of a high-quality, inclusive café service.
Alongside management duties, the post holder also undertakes hands-on cooking and food preparation, particularly during core weekday operations. While regular cooking is an integral part of the role, management and operational oversight take priority.
Key Responsibilities
1. Café Management and Leadership (Primary Responsibility)
- Manage and lead the café staff team, including weekday and weekend staff.
- Prepare staff rotas, manage annual leave, and arrange cover to ensure appropriate staffing across seven days.
- Hold regular café team meetings and carry out annual staff appraisals including weekend staff.
- Support recruitment and induction of new café staff.
- Supervise café assistants and ensure the café environment is welcoming, clean, and well organised.
- Support individuals with additional needs undertaking placements within the café, ensuring inclusion and appropriate supervision.
- Attend relevant organisational meetings and contribute to service development.
2. Operations, Stock, and Financial Control
- Ensure a consistent range and quality of food is provided across all opening days.
- Order and placing of stock for weekday and weekend service, including regular supplier price checks to ensure value for money.
- Cost meals accurately for visitors and people supported by the organisation.
- Maintain an effective stock rotation system in line with expiry dates and food safety standards.
- Carry out daily opening and closing checks and complete all required records, including Safer Food Better Business documentation.
- Cash up the till daily and pass takings to the Deputy Manager in line with organisational procedures.
3. Compliance, Health & Safety
- Ensure full compliance with food hygiene, health & safety, safeguarding, and organisational policies.
- Keep accurate records, including fridge temperatures, allergen information, and cleaning logs.
- Maintain a high standard of cleanliness throughout the kitchen and café at all times.
- Ensure all equipment is regularly cleaned, maintained, and safely stored.
- Ensure unauthorised persons do not enter the kitchen and that the kitchen remains secure.
4. Catering and Cooking Responsibilities (Secondary Responsibility)
- Prepare and cook fresh meals for visitors, staff, and service users (typically up to 24 per day).
- Deliver seasonal menus including:
- Winter: Daily specials, homemade soup, and a dessert
- Summer: Daily specials, homemade soup, salad option, and a dessert
- Prepare a range of meals and snacks as detailed on the café menu.
- Bake cakes and scones as required.
- Ensure daily specials are clearly displayed in the café.
- Serve customers in a polite, friendly, and professional manner.
5. Development and Contribution
· Suggest and trial new food items, specials and seasonal offerings
· Take pride in the appearance and reputation of the café
6. End‑of‑Day and Service Standards
- Ensure all food is labelled, covered, and dated before storage.
- Restock display cabinets and drinks fridges daily.
- Ensure sufficient stock is prepared for the following day.
- Ensure all cutlery, crockery, utensils, and service areas are cleaned and properly stored.
- Maintain high standards of personal hygiene at all times.
- Ensure waste is disposed of correctly in designated external bins.
7. Skills and Experience
· Experience in a café or kitchen-based role, ideally with supervisory responsibility
· Strong cooking and food prep skills
· Organised, reliable and able to work under pressure
· Good understanding of stock control and supplier management
· Essential: Level 2 Food Hygiene Certificate (must be willing to obtain Level 3 if offered the role)
· Desirable: Level 2 General Cookery Certificate
General Duties
The post holder may be required to undertake other reasonable duties commensurate with the role, as directed by management.
This job description is intended as a guide to the main duties and responsibilities of the post and will be reviewed and updated periodically in line with service needs.
Terms and Conditions
Salary: Negotiable
Hours: Average 35.3 hours per week
Working Hours:
- March–September and October/February Half Terms:
- 8:30am – 4:15pm (30‑minute unpaid break)
- October–February (excluding half terms):
8:30am – 3:45pm (30‑minute unpaid break)
Annual Leave:
30 days, comprising:
- 20 days annual leave
- 8 bank holidays
- 2 discretionary days taken during the Christmas shutdown
Probation:
6‑month probationary period applies.
Benefits:
- Discounted or free food
- Free parking
- On-site parking
Experience:
- Management: 1 year (required)
- Catering management: 1 year (required)
- Catering: 2 years (required)
Work Location: In person
