The Café Manager will be the go-to person for the café: overseeing all front-of-house and back-of-house operations, ensuring the highest standard of service and product quality, managing the team, and driving business performance. This role will free the owner from day-to-day bustle so that we can scale sustainably.

Key Responsibilities

Operations & Service Management

• Open/close the café reliably, ensuring all daily procedures (SOPs) are adhered to (cleaning checklists, food safety/hygiene, cash-handling, equipment checks).
• Ensure the service flow (guest arrival, order taking, service, payment, departures) is smooth, welcoming and consistent.
• Maintain high product quality and presentation: liaise with pastry/kitchen team and baristas to ensure standards are met.
• Monitor and manage inventory: supplies, consumables, packaging, wastage; order from suppliers in a timely fashion.
• Oversee café environment: cleanliness, ambience, equipment maintenance, seating layout, guest comfort.
• Handle guest feedback, complaints and queries personally or escalate as needed; ensure guest satisfaction and retention.

Team Leadership & Culture

• Recruit, train, onboard and mentor café team (baristas, service crew, support staff).
• Build a positive, inclusive team culture that aligns with our brand values: hospitality-driven, detail-oriented, friendly.
• Create rosters, manage manpower planning (shifts, leave, peak-time coverage) to ensure service standards while controlling labour cost.
• Conduct regular team meetings/huddles to communicate updates, recognise good performance, address issues.
• Lead by example: be visible on the floor, model service excellence, be approachable by both guests and team.

Commercial & Business Performance

• Monitor café performance: daily/weekly sales, cost of goods sold (COGS), labour costs, wastage, margins.
• Work with owner to set targets and then execute action plans (e.g., upselling, promotions, seasonal specials, new product launches).
• Develop ideas to increase repeat business, guest spend, loyalty (e.g., add-ons, pairing suggestions, retail items).
• Assist in marketing/guest-engagement initiatives: social media tie-ins, events or special weekends.
• Maintain records and prepare reports for the owner (sales, stock, labour, guest feedback).

Quality, Compliance & Improvement

• Ensure café complies with health & safety, food hygiene and licensing requirements.
• Maintain and refine standard operating procedures (SOPs); review and improve regularly.
• Stay abreast of café / F&B trends (coffee, pastries, guest experience) and propose innovation for product/service.
• Manage budgets for supplies, equipment, maintenance; highlight risks and opportunities.

Key Requirements & Qualifications

• Minimum 2-3 years of café or F&B outlet supervisory/management experience (Singapore market preferred).
• Strong leadership and people-management skills; able to motivate a small team and maintain service standards under pressure.
• Excellent guest-service mindset; good interpersonal and communication skills.
• Commercially minded: understands basic P&L, cost control (COGS, labour, wastage) and sales growth.
• Organised, proactive, with good problem-solving skills and the ability to multi-task in a fast-paced environment.
• Knowledge of café operations: barista/coffee service, pastry/food presentation, inventory, supplier management.
• Passion for café culture, quality coffee & pastries, and delivering memorable guest experiences.
• Basic computer skills (Excel/Word, POS systems) for reporting.
• Food hygiene certification (e.g., WSQ Basic Food Hygiene) is preferred.
• Flexible schedule: weekends, public holidays.

What We Offer

• Opportunity to lead and shape a growing boutique café with strong brand identity.
• Autonomy and ownership of the café operations.
• Collaborative, friendly team environment.