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Position Title: Cafe Coordinator for the Hive Cafe Solidarity Cooperative
Organization: Hive Cafe Solidarity Coop
Location: Montréal, Quebec

Wage: $17.00 / hour
Hours/wk: 35 - 40 hours per week
Duration: December 2018 - May 2019 (minimum)

Application Deadline: Friday November 23rd at 12pm
Interview Dates: November 26-28th
Hire date: November 29th/30th
Start date: Monday December 3rd (training)

Please apply by submitting your information and documents via this googleform:


The General Cafe Coordinator oversees the successful operation of the Hive Cafe Solidarity Cooperative at its downtown location and Loyola location. They are expected to be present at each Hive location on a regular basis. Their time will be spent between core tasks and special projects. Core tasks will take place on a regular basis and are essential to support other workers in the co-­op. They will also be the lead for a number of projects throughout their term designed to address specific organizational needs that will improve communication, efficiency, and the overall success of the organization. Subsequent projects to be undertaken will be decided upon by the coordinators and worker members, collectively. This position is eligible for paid health benefits.


  • Coordinate the downtown and Loyola barista teams by facilitating consultative making, where and if possible, within a horizontal team dynamic, for example this could include:

    • hiring, and coordination of schedules for both teams in collaboration with Worker Members (WoMes)

    • Coordination of WoMe meetings

    • Support for worker members at both location

  • Oversees logistical set-up, including equipment purchasing, on-going construction processes, and infrastructure development in collaboration with the BOD and other coordinators when applicable.

  • Liaise with Facilities and Maintenance department when work orders are needed.

  • Use existing policy to oversees human resources, including recruitment, hiring, training, providing feedback performance, and ongoing development as well as keeps operations manual up to date.

  • Solidifies the café’s supply chain, purchases necessary merchandise, and tracking of inventory.

  • Ensure that cafes are stocked with adequate inventory while managing food purchases so that waste is minimized.

    • Regular ordering, stocking and transparent documentation

    • Coordination of monthly inventory for both cafe locations

  • Track WoMe timesheets and hours, and submit to Finance/Administrative Coordinator in a timely manner

  • Counting of tips for baristas and distribution

  • Attends the cooperative’s Board meetings when necessary on a rotational basis with other coordinators to present information and represent coordinator concerns

  • Prepares and does weekly bank deposits for both locations, and records in transparent fashion

    • Records daily debit sales, and tracks monthly cafe sales

  • Leads the day-to-day operations through hands-on personal involvement.

  • Works in collaboration with the Coordinator team to effectively and efficiently coordinate the Hive cooperative

    • Works in collaboration with the Finance/administrative Coordinator to support the Loyola cafe, including troubleshooting, coordination of inventory and deposits, etc, as needed

    • Works in collaboration with the Food Coordinator to support the Mezz cafe, including troubleshooting, coordination of inventory and stock, etc, as needed

  • Spends a minimum of 10 hours a week at Loyola

  • Provides input and implements strategies to effectively manage productivity, labour, food and beverage costing and pricing, food quality, food safety, restaurant safety standards and guidelines, and sustainable waste reduction and management.

  • Ensures staff and volunteers maintain the premises (kitchen, dining area, and bathroom) clean and inspection-ready.

  • Shares expertise, mentors others, and fosters a climate of experiential learning, growth, and improvement, as well as ongoing personal and collective development.

  • Continues their own education/training as required to develop and acquire new skills in leadership, hospitality, and food issues.

  • Chairs the Marketing and Engagement Committee; calls meetings and creates agendas; as needed.

  • Implements promotional initiatives.

  • Engages in community awareness initiatives and outreach as required; encourages and promotes community involvement; interacts with cooperative members to regularly assess and evaluate the degree of community satisfaction; recommends and implements new initiatives to keep up with demand and market changes; investigates and resolves any possible food quality or service complaints.

  • Ensures that POS machine is working properly and acts as a liaison with supplier and technical support when needed.

  • Upholds and promotes the social, environmental, and economic sustainability of the café as outlined in the cooperative’s constitution.

  • Ensures the financial viability of the Hive Cafe and work in collaboration with the BOD to ensure its financial sustainability.

Physical Environment:

(These elements are intended to describe the general nature of the work performed by worker-members)

  • Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers, food allergens and other work aids necessary to perform job duties

  • Exposure of up to 176C while cooking, or washing dishes

  • Exposure to -1C to 4C while handling refrigerated products

  • Exposure to -22C while handling frozen products

  • The worker-member may perform any number of physical activities to accomplish assigned duties, such as walking and standing (up to 90% of the work time), bending, reaching, repetitive motions, and lifting between 40 to 50 lbs.


  • A love of food, a passion for food sovereignty, and a firm belief in the importance of sustainability

  • Excellent interpersonal skills; communication and listening skills

  • 2 years of related experience in restaurant or café management

  • Knowledge of, or a certificate for, Hygiene and Food Safety training as defined by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ).

  • Familiarity with the cooperative business model and non-hierarchical structures.

  • Ability to function in a horizontal environment.

  • Ability to balance effective leadership skills with power-sharing abilities in a communal decision-making cooperative structure and empower all workers.

  • Ability to inspire worker motivation, commitment, and effectiveness with progressive workplace practices that foster teamwork, open communication, respect, equality, safety, and helpfulness

  • Strong organization skills, attention to detail, ability to prioritize workload, and multitasking

  • Financial competence including a clear understanding of margins, pricing and inventory management/controls techniques

  • Ethical conduct and responsibility -- sets a positive example and fulfills responsibilities with the highest integrity, ethics, and professionalism

  • Technologically proficient in basic computer skills.


  • Degree, diploma, or equivalent experience in Food and Beverage/Hospitality Management

  • Bilingualism (French/English)

  • Familiarity with Concordia University hospitality and event policies and procedures

Please apply by submitting your information and documents via this googleform:

If you cannot submit your application via googleform, please send your Coverletter and CV to

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Current status: Open/apply now.   Date publiée : Nov 6 2018    Numéro : 49061