Responsibilities include: Managing a team of 25 team members through cafe, kitchen and retail departments with average sales of 10-12k daily. Hiring and training of cafe and retail team members in store and with Four Barrel Coffee in San Francisco. Delivering bi-annual performance reviews. Managing a P&L statement to previous years labor, budget and sales. Developing close working relationships with local vendors to establish knowledge of current organic food products and trends.
Responsibilities included: ordering, merchandising and maintaining a fully stocked and visually appealing department. Providing knowledgeable and helpful customer service. Participating in regional coffee and tea trainings and tastings.
Molecular cell and developmental biology.
Economics and fields related to business management.