Cafe Manager

We are seeking an experienced and motivated Café Manager who shares our commitment to sustainable food, culinary craft, and community connection. This is a hands-on leadership role with full operational responsibility for our Café — including the kitchen, bakery, service counter, hot bar, and grab-and-go deli case.

The Café Manager provides both strategic direction and day-to-day management, building and leading a talented team while maintaining the high standards of food quality, customer experience, and financial performance that our community expects.

Responsibilities

Operations & Food Quality

• Oversee all Café operations — kitchen production, bakery, hot bar, service counter, and grab-and-go deli case

• Maintain consistently high standards for food quality, presentation, freshness, and food safety compliance

• Develop and seasonally refresh menus that reflect local and organic sourcing and co-op values

• Ensure efficient kitchen workflow and readiness during all service windows

Team Leadership

• Recruit, hire, onboard, train, and develop a diverse and skilled Café team

• Foster a positive, collaborative kitchen culture grounded in respect, accountability, and shared purpose

• Conduct regular performance check-ins and provide ongoing coaching and mentorship

• Schedule staff effectively to meet service demands while managing labor costs

Financial Performance

• Own Café P&L: meet or exceed sales, food cost, margin, and labor targets

• Manage purchasing, inventory, and vendor relationships to minimize waste and optimize cost

• Analyze department financial data and develop action plans to address variances

Customer & Community

• Model and inspire excellent, mission-aligned customer service across the team

• Respond to customer feedback constructively and use it to continuously improve the Café experience

• Represent the Café's values in the broader co-op community and at member events

Qualifications

Required

• 3+ years of experience in food service management, including kitchen and team leadership

• Demonstrated ability to manage food costs, labor, and department P&L

• Strong culinary knowledge with commitment to quality, freshness, and local/organic sourcing

• Excellent communication, organizational, and interpersonal skills

• ServSafe certification (or willingness to obtain upon hire)

Preferred

• Experience in a natural foods, co-op, or values-driven food retail environment

• Familiarity with local and regional food supply chains in Maine or New England

• Experience with POS and inventory management systems