Floor Lead

Benefits Dental insurance Health insurance Training & development Vision insurance Reports To Head of House / Area Hospitality Leader Position Summary The Head of House serves as a key operational leader, responsible for driving team development, operational consistency, and facility excellence. This role focuses on positional training, cross‑functional team development, workplace culture, facility maintenance, and weekly operational reporting. In partnership with the Area Hospitality Leader and Heads of House to ensure Front‑of‑House (FOH) and Back‑of‑House (BOH) team members are cross‑trained to support operational flexibility, maintain the overall cleanliness and functionality of the café. Primary Responsibilities Daily Operations (Shared Across All Managers) Oversee the execution of opening, mid‑day, and closing procedures, ensuring operational standards, food safety, cleanliness, and service expectations are consistently met. Develop, coordinate, and oversee team break schedules throughout each shift, ensuring compliance with labor laws while maintaining operational efficiency and guest service standards. Manage daily product ordering by monitoring inventory levels, established par levels, and projected business volume to ensure product availability while minimizing waste. Review and verify daily vendor invoices for accuracy, ensuring deliveries align with purchase orders and company standards before approval. Maintain accurate daily purchasing records and journals to support inventory management, financial reporting, and operational accountability. Monitor daily labor performance against sales forecasts, making real‑time staffing adjustments to optimize productivity, control labor costs, and support service excellence. Oversee daily cash management processes, including cash drawer reconciliations, safe counts, deposit preparation, and compliance with cash‑handling and financial control procedures. Training & Culture Lead and deliver comprehensive positional training across Front‑of‑House (FOH) and Back‑of‑House (BOH) operations, ensuring team members are cross‑trained, proficient, and consistently executing company standards. Conduct first‑round interviews for Back‑of‑House (BOH) candidates, evaluating technical skills, cultural fit, and potential for long‑term success within the organization. Foster a positive and engaging workplace culture by planning and leading team recognition programs, crew celebrations, and employee engagement initiatives that promote collaboration, morale, and retention. Ordering & Weekly Reporting Manage weekly ordering for food, beverage, paper goods, and operational supplies, ensuring appropriate inventory levels while minimizing waste and controlling costs. Prepare, review, and submit accurate weekly operational reports, providing key insights into inventory, sales, labor, and overall business performance. Complete and reconcile weekly cash deposits, ensuring accuracy, proper documentation, and compliance with company financial and cash‑handling procedures. Coordinate and process bank change orders as needed to maintain appropriate cash levels and support daily operational requirements. Facilities & Equipment Oversee the overall cleanliness, organization, and appearance of the café, ensuring the facility consistently meets company standards for safety, sanitation, and guest experience. Coordinate, schedule, and monitor preventative maintenance and repairs for equipment and facility assets, ensuring optimal functionality, minimizing downtime, and extending the life of operational equipment. Qualifications Demonstrated proficiency in Front‑of‑House (FOH) operations, with the ability to lead by example and execute all FOH positions to company standards. Daily on‑site attendance at location. Lifting requirements of 50 pounds. Bending, stooping, overhead lifting. Willingness and ability to learn and become proficient in Back‑of‑House (BOH) operations to support cross‑functional team development and operational flexibility. Outgoing, engaging, and service‑oriented personality with the ability to inspire, motivate, and build strong relationships with both guests and team members. Minimum experience in a supervisory or team leadership role within a high‑volume hospitality, café, or restaurant environment. Highly systems‑oriented with the ability to implement, follow, and reinforce operational procedures and standard operating practices. Strong attention to detail and a commitment to maintaining the highest standards of food quality, cleanliness, safety, and guest service. Previous bakery or artisan food production experience is a plus. Prior barista experience or knowledge of specialty coffee operations is preferred. Tools and Technology Used Point‑of‑sale (POS) systems Accounting and payroll software Inventory management tools Order processing and invoicing software Email and digital communication tools R365 and relevant Microsoft Office suite #J-18808-Ljbffr Lodge Bread Co., LLC