Cafe Manager - Cherry Creek Innovation Campus

Job Title: Café Manager

FLSA Exemption Status: Exempt

Classification Group: Professional Technical

Supervising Position: Principal or designee

Pay Plan: Professional Technical

Pay Range: Range 01

Last Updated: 3/18/2026

Pay Information

Benefits Information

JOB SUMMARY: Oversees daily operations for two CCIC Cafés to ensure high-quality service and products for all guests. This role provides leadership to the Café Supervisor while managing the recruitment, training, and scheduling of student employees. By collaborating with instructional teams and the Event Center Manager, the lead establishes menu offerings and pricing based on detailed cost analysis. Operational duties include monitoring inventory, coordinating supply orders, and tracking daily financial performance to ensure sustainability. Finally, the manager maintains strict compliance with health and safety regulations to uphold high standards of cleanliness and facility organization.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Task Descriptions Frequency Percentage of Time 1. Manage daily operations of the CCIC Café, student-facing Bakery Café and the event center-facing Bakery Café, ensuring efficient service, product quality, and excellent customer experience. Daily 15% 2. Supervise, schedule, and support the CCIC Café Supervisor, providing leadership, operational guidance, and performance oversight. Daily 10% 3. Ensure compliance with health, safety, sanitation, and food handling regulations, including proper documentation and training. Daily 5% 4. Monitor daily sales, expenses, and operational performance, preparing reports and identifying opportunities for operational improvement. Daily 5% 5. Oversee café inventory, including ordering food, bakery ingredients, beverages, and supplies, while maintaining appropriate stock levels and controlling costs. Weekly 10% 6. Recruit, hire, train, and supervise student café employees, fostering a positive learning environment and ensuring high service standards. Weekly 10% 7. With the culinary team to establish and maintain menu pricing, analyzing food costs, margins, and market comparisons. Work with the Event Center General Manager to ensure excellent quality service, especially at peak usage times, for the public-facing side of the Bakery Cafe. Weekly 10% 8. Develop student schedules, manage shift coverage, and maintain adequate staffing levels for all café locations and special events. Weekly 5% 9. Maintain café equipment, facilities, and cleanliness standards across all service areas. Weekly 5% 10. Support marketing and promotional initiatives to increase student engagement and café visibility. Weekly 5% 11. Implement operational procedures and continuous improvements to enhance efficiency, product consistency, and customer satisfaction. Weekly 5% 12. Plan and coordinate bakery and café product offerings with Baking and ProStart teachers, including seasonal menus and items tailored to student demand and event center needs. Monthly 10% 13. Perform other duties as assigned or requested. Daily 5% TOTAL 100%

REPORTING RELATIONSHIPS: This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:This job has supervisor responsibilities including, but not limited to, interviewing, hiring, directing work, assigning work, supervising work, training, evaluating, disciplining, and terminating. Direct reports:

• Café Supervisor
• Student Café Workers.
  
  

MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• Three (3) year of food service, serving, catering, cook, baking, bartending, kitchen management, restaurant management, chef, dietitian, or retail industry (sale of items and services) cashiering experience
• Ability to demonstrate and model exceptional customer service practices to employees and student café workers
• National Restaurant Association Serve Safe Food Handlers and or Serve Safe Manager certification
  
  

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work location is subject to change to meet the requirements of the organization
• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a moderate noise level
• Prolonged standing/walking
• Repetitive bending, reaching, and pulling
• Eye/hand coordination for register and computer operation
  
  

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector, specifically public education
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement.
• Basic knowledge of Microsoft Office, specifically with Microsoft Outlook, Word, and Excel.
• Basic verbal and written communication skills
• Ability to read, write, and speak English fluently