Cafe Manager

The Café Manager is responsible for overseeing all aspects of café operations, ensuring the highest standards of food, beverage, and customer service. This includes supervision of front-of-house (FOH) and back-of-house (BOH) staff, maintaining quality and safety standards, and achieving financial performance goals. The Café Manager serves as a hands-on leader who fosters a positive work environment, builds a top-performing team, and delivers memorable guest experiences that reflect the café’s commitment to hospitality and excellence.

Essential Duties:

• Oversee daily café operations including FOH and BOH management.
• Organize and conduct pre-shift meetings to review specials, menu changes, house counts, etc.
• Hire, train, motivate, and evaluate staff to ensure exceptional performance and service.
• Conduct effective orientation and training for each new associate. Develop ongoing training programs and tests for comprehension.
• Maintain cleanliness, organization, and proper maintenance of café and restaurant facilities.
• Ensure all food, beverage, and service standards meet or exceed established quality expectations.
• Circulate through café and kitchen areas to monitor operations and guest satisfaction.
• Greet guests and respond promptly to customer inquiries or complaints with professionalism and care.
• Manage cash handling, POS systems, and financial transactions according to company policy.
• Create and monitor revenue forecasts, budgets, and performance reports, including P&L management.
• Oversee inventory, ordering, vendor relations, and cost controls.
• Ensure compliance with health, sanitation, and alcohol service regulations.
• Conduct and document staff meetings and training sessions regularly.
• Schedule and manage staffing levels, shifts, and payroll processes.
• Support ownership with sales growth, profitability, and promotional initiatives.
• Lead by example with a strong, hands-on presence across all areas of operation.
• Incorporate safe work practices and ensure compliance with safety procedures.
• Regular and reliable attendance is required.
  
  

Education/Experience:

Associate’s degree (AA); or one year related experience as a full-service café or restaurant manager and/or training; proven success managing both FOH and BOH operations; demonstrated experience with staff supervision, financial reporting, and customer relations; equivalent combination of education and experience will be considered

Physical Demands:

Frequently stands, walks, talks and hears. Regularly uses hands, reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, taste or smells. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Capable of working extended hours, including weekends and holidays as required

Environment/Noise:

Occasionally works in extreme heat, wet or humid conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate. Will be working with kitchen equipment and may occasionally be exposed to cleaning chemicals.

Certificates/Licenses:

ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.

Job Knowledge, Skill, and Ability Preferences:

• Ability to read, write, and communicate effectively in English.
• Must meet state age requirements for handling alcoholic beverages
• Knowledge of wines, spirits, craft beverages and regional cuisines.
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
• Proven ability to resolve issues and customer concerns with tact and diplomacy.
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills; able to inspire, direct, and develop staff.
• Professional and courteous demeanor
• Strong financial acumen, including inventory management and cost control.
• Ability to create high performance teams in a positive and engaging work environment and to be a strong team player
• Demonstrate a strong commitment to company values, hospitality, and operational excellence.
• Working knowledge of food and beverage service equipment and trends.
• Organizational development abilities with a strong focus on individual and team advancement
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Strong financial acumen, including inventory management and cost control
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
• Complete understanding of hospitality/food service infrastructure, including POS and financial systems.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors
  
  

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.