Cafe Manager

The Cafe Manager is responsible for the overall management of the café's daily operations. This includes supervising staff, delivering exceptional customer service, managing inventory, maintaining food safety standards, controlling costs, and driving sales and profitability. The ideal candidate is a strong leader with excellent communication, organizational, and problem-solving skills.

Key Responsibilities

Operations Management

• Oversee the day-to-day operations of the café.
• Ensure smooth opening and closing procedures.
• Maintain cleanliness, hygiene, and safety standards throughout the café.
• Monitor food and beverage quality to ensure consistency.
• Handle customer feedback and resolve complaints professionally.

Team Leadership

• Recruit, train, supervise, and motivate café staff.
• Prepare employee work schedules and manage attendance.
• Conduct performance evaluations and provide coaching.
• Foster a positive, collaborative, and customer-focused work environment.

Customer Service

• Ensure every customer receives friendly and efficient service.
• Build strong customer relationships and encourage repeat business.
• Address customer inquiries and resolve issues promptly.

Inventory & Purchasing

• Monitor stock levels and place orders with suppliers.
• Minimize waste and control inventory costs.
• Ensure proper storage and stock rotation practices.
• Conduct regular inventory counts.

Financial Management

• Monitor daily sales and prepare reports.
• Manage cash handling and daily reconciliation.
• Control labour and operating costs.
• Assist in budgeting and achieving sales targets.
• Identify opportunities to improve profitability.

Compliance

• Ensure compliance with food safety, hygiene, and workplace health and safety regulations.
• Maintain required licenses and operational records.
• Ensure staff follow company policies and standard operating procedures.

Marketing & Business Development

• Support promotional campaigns and seasonal menu launches.
• Identify opportunities to increase customer traffic and revenue.
• Monitor local market trends and competitor activities.

Qualifications

• Diploma or Bachelor's degree in Hospitality, Business Administration, or a related field (preferred).
• Minimum 2–5 years of experience in café, restaurant, or hospitality management.
• Experience in supervising teams and managing daily operations.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Effective communication and conflict resolution abilities.
• Good financial and business acumen.
• Inventory and cost control experience.
• Problem-solving and decision-making skills.
• Ability to work under pressure in a fast-paced environment.
• Proficiency in Point-of-Sale (POS) systems and basic computer applications.

Working Conditions

• Ability to work flexible hours, including weekends and public holidays.
• Standing for extended periods.
• Ability to lift and carry supplies when required.

Key Performance Indicators (KPIs)

• Customer satisfaction scores.
• Sales growth and revenue targets.
• Labour cost percentage.
• Food and beverage cost control.
• Inventory accuracy and waste reduction.
• Staff productivity and retention.
• Compliance with food safety and operational standards.