Job Summary:
The Manager will be responsible for overseeing daily operations, ensuring excellent customer service, managing staff, and driving sales. This role involves maintaining high-quality product standards, optimizing store performance, and creating a welcoming atmosphere for customers.

Key Responsibilities:
Operations Management:
• Oversee day-to-day operations, ensuring smooth workflow and efficiency.
• Maintain high standards of food quality, hygiene, and safety regulations.
• Monitor inventory levels and coordinate with suppliers for stock replenishment.
• Implement and enforce company policies and procedures.
• Ensure compliance with health and safety standards.

Customer Service & Sales:
• Ensure excellent customer service and satisfaction.
• Address customer inquiries, feedback, and complaints professionally.
• Develop strategies to increase sales, including promotions, special offers, and customer loyalty programs.
• Maintain an inviting ambiance within the shop.

Team Leadership & Staff Management:
• Recruit, train, and supervise staff members.
• Schedule shifts and manage employee performance.
• Motivate and mentor employees to maintain high levels of service and productivity.
• Conduct regular team meetings to discuss goals and updates.

Financial Management:
• Monitor sales performance and manage shop profitability.
• Control operational costs and optimize budget management.

Product & Brand Management:
• Ensure proper display and presentation of pastries, chocolates, and coffee.
• Collaborate with chefs and baristas to introduce new offerings and seasonal specials.
• Maintain consistency in product quality and store aesthetics.

Qualifications & Skills:
• Proven experience in managing a pastry shop, café, or similar F&B establishment.
• Strong leadership, team management, and problem-solving skills.
• Excellent customer service and interpersonal skills.
• Knowledge of pastry, chocolate, and coffee products is a plus.
• Ability to work under pressure and multitask effectively.
• Financial acumen and experience with budgeting and cost control.
• Proficiency in POS systems and basic accounting.
• Flexibility to work weekends, holidays, and extended hours as needed.
• Fluency in French is required.

Education & Experience:
• Diploma in Hospitality, or a related field preferred.
• Minimum of 3-5 years of experience in a managerial role within the F&B industry