Cruze farm job opportunities

Downtown Customer Experience Manager

MISSION:

At Cruze Farm, we serve our farm-made dairy products in a way that builds community and promotes our values of working hard and loving harder.

OUR CRUZE FARM VALUES ARE…

...to Work Hard and Love Harder

...to treat others as we would like to be treated

...to speak calmly and respectfully, without profanity or sarcasm

...and to never say anything about anyone that we would not say to him or her directly

JOB SUMMARY:

This is a Management position at our downtown Knoxville ice cream shop with an emphasis on customer engagement.  The Customer Experience Manager will be required to work a minimum of two busy evening shifts per week.  When not working directly on the floor, this manager will be spear-heading the following responsibilities: 

  • To train, educate, and inspire staff to have great customer service and to help staff develop a love for connecting with others

  • To oversee customer-facing operations and guest experiences 

  • To train your perspective and the perspective of your staff to engage with our space through the eyes of a customer

  • To improve guest relations by teaching staff to engage with customer feedback in a way that is an opportunity for growth

  • To respond to store reviews and to relay feedback from those reviews to the management team so that we can learn from what our customers are telling us

  • To engage with customers’ donation requests, and to steer our charitable giving so that it remains in line with our company’s mission

  • To assist the general manager with some basic HR functions such as staff development, training, and performance management

  • To meet continuously with the leadership team so that we are continuously improving our guest experience

COMPENSATION/BENEFITS:

  • $14.00 - $20.00 per hour (40-50 hours/week) and profit-sharing bonus worth up to 15% of wages

  • Flexible schedule

  • Health Insurance/Vision/Dental

  • 401(k) + employer match

  • Paid Time Off (2 weeks per year)

  • Paid Maternity Leave

  • Paid training

  • Employee Discount

SCHEDULE:

  • Managers in food-service never have a regular schedule.  However, this manager can expect to work 5 shifts on most weeks and 6 shifts occasionally.  Half of these shifts will be daytime shifts and the other half will be evening shifts.  This person will work, on average, two out of every three weekends. 

QUALITIES WE’RE LOOKING FOR:

  • Positive attitude

  • Eagerness to learn

  • Dedication to excellent customer servic

  • Hard working and self-motivated

  • Creative problem solving skills

  • Desire for personal and professional growth

  • Passion for teaching and mentoring others

  • Practical knowledge in customer service and staff supervision

REQUIREMENTS:

  • Must be someone who sees the best in people

  • Must be someone whose glass is half full

  • Must be someone who wants to make a difference in the world

  • Must be at least 18 years of age

  • Must have 1-2 years of previous supervisory or Management experience

  • Must have some food service experience

  • Must have flexible availability including mornings, nights, and weekends

  • Must be willing and able to work between 35-50 hours per week

  • Must be punctual with reliable transportation and valid driver's license

DUTIES AND RESPONSIBILITIES OF THE CUSTOMER EXPERIENCE MANAGER:

  • Supervising Kitchen Staff (prep and line): Overseeing the performance of cooks and other kitchen employees to ensure smooth operations and communication.

  • Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, including food safety standards and cleanlines

  • Maintaining Food Quality: Ensuring all food served meets Cruze Farm’s quality standards and customer expectations

  • Inventory Management: Ordering ingredients and supplies, managing inventory levels, and minimizing waste

  • Training and Development: Training new staff and providing ongoing development opportunities to existing staff

  • Updating kitchen-related SOP’s

  • Problem-Solving: Addressing any issues that arise in the kitchen promptly and effectively

  • Menu Building: Collaborate with the Culinary Directory to develop and maintain kitchen menu

  • Work with the General Manager to maintain payroll and food cost margins

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