Cafe Manager

Reports to: General Manager
Classification: Full-Time, Exempt
Department: Front of House Management

We are seeking an experienced Restaurant Hospitality Manager to lead our front-of-house and daily dining operations. You will be responsible for creating an exceptional guest experience, motivating our service team, and maintaining the highest standards of food and beverage quality.

The Café Manager oversees the daily operations of our bakery and café, ensuring exceptional service, smooth coordination between beverage, bakery, and savory departments, and strong leadership of all FOH employees. This role is responsible for maintaining consistent hospitality standards, supporting staff development, managing performance, and ensuring operational excellence across all areas of service. The ideal candidate is a hands-on leader with strong restaurant management experience, the ability to coach teams, and a passion for creating memorable guest experiences.

Key Responsibilities:

Leadership & Staff Development

• Welcome guests warmly, oversee floor service, and resolve any customer concerns promptly and with care.
• Lead, train, and support all FOH employees, ensuring high levels of hospitality and service consistency.
• Monitor daily restaurant ambiance, cleanliness, and safety/sanitation compliance.
• Create a positive, collaborative environment that promotes accountability and teamwork.
• Conduct ongoing coaching, performance check-ins, and disciplinary conversations as needed.
• Assist with hiring, onboarding, scheduling, and staffing decisions to meet business needs.

Daily Operations & Floor Management

• Serve as the primary FOH leader on the floor, ensuring seamless guest flow and service across beverage, bakery, and savory stations.
• Maintain operational readiness throughout the café, including cleanliness, organization, and preparedness of all service areas.
• Monitor pacing, service standards, and guest interactions to ensure an exceptional experience at all times.
• Respond to guest concerns with professionalism and warmth, resolving issues efficiently.

Cross-Department Collaboration

• Work closely with department managers and leadership to ensure accurate par levels, product consistency, and smooth communication.
• Support menu rollouts, seasonal changes, and product launches across all departments.
• Coordinate service needs between FOH and BOH to improve flow, reduce delays, and enhance overall operations.

Operational & Administrative Duties

• Assist with inventory tracking for FOH supplies, beverages, retail items, and paper goods; communicate ordering needs.
• Maintain labor budgets, scheduling efficiency, and proper staffing coverage across all dayparts.
• Ensure compliance with all food safety, health, and sanitation regulations.
• Support implementation of SOPs, policies, and training materials.
• Monitor and report on performance metrics such as guest satisfaction, retention, labor control, and service quality.

Guest Experience & Hospitality Standards

• Model and reinforce a hospitality-driven approach to service.
• Ensure FOH employees are knowledgeable about café offerings, including bakery, beverage, and savory menus.
• Promote upselling, product knowledge, and genuine guest interaction.
• Handle escalations or special requests with care and professionalism.

Additional Responsibilities

• Assist with special events, catering, and operational initiatives as needed.
• Support new-hire training programs and cross-training efforts.
• Contribute feedback and ideas for improving workflow, efficiency, and guest experience.
• This role may evolve as the café grows; additional duties may be assigned based on business needs.

Qualifications

• Minimum 5 to 7 years of hospitality or restaurant management experience. 5–7 years experience in café, or bakery management.
• Strong leadership skills with the ability to coach and motivate diverse teams.
• Excellent leadership, communication, and multi-tasking abilities.
• Technical Knowledge: Familiarity with Point-of-Sale (POS) systems and reservation software (TOAST) and (Paylocity).
• Experience overseeing multiple departments or stations (beverage, bakery, savory).
• Exceptional communication and conflict-resolution abilities.
• Strong understanding of hospitality, guest service, and operational standards.
• Ability to multitask and problem-solve in a fast-paced environment.
• Familiarity with scheduling, labor management, and basic administrative duties.
• Ability to work early mornings, weekends, and peak service periods.
• Current valid Food Handler’s card and RBS Certification.

Core Competencies

• Hospitality-driven leadership
• Team coaching & development
• Cross-department coordination
• Operational organization & efficiency
• Customer service excellence
• Labor management & scheduling
• Problem-solving & adaptability
• Communication & teamwork

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