POSITION SUMMARY

Lead daily café operations, coach employees, uphold service and product standards, coordinate vendors and maintenance, and build customer and community relationships. Spend approximately 50% of time on the floor supporting guest service, order flow, beverage preparation, and team execution within delegated authority.

KEY RESPONSIBILITIES

Own daily shift operations from opening readiness through closing and handoff; set priorities, assign work, monitor execution, resolve routine operating issues, and ensure checklists are completed accurately.
Manage staff scheduling and shift coverage; resolve coverage gaps, and escalate overtime or labor-budget concerns for approval.
Manage team performance: set expectations, onboard and train staff, provide ongoing coaching and feedback, monitor attendance and service standards, document recurring concerns, and escalate formal discipline or employment decisions as required.
Own café cleanliness and sanitation every shift. Enforce and verify cleaning schedules for guest areas, restrooms, counters, equipment, floors, storage, and back-of-house spaces; correct missed standards immediately and maintain food-safety and health-code practices.
Own inventory accuracy and product availability. Manage counts, par levels, receiving, storage, rotation, labeling/date marking, stock organization, reorder requests, and discrepancy follow-up; reduce waste, prevent avoidable stockouts, and maintain reliable records.
Use company-approved AI and digital tools to simplify inventory and sales workflows, organize and analyze data, identify trends, and improve reporting efficiency. Verify AI-generated outputs against source records, protect confidential information, and follow approved-tool and access rules.
Ensure consistent beverage and product quality by enforcing approved recipes, portions, presentation, preparation, and service standards; identify gaps and ensure corrective action and retraining.
Own routine guest experience and service recovery; maintain a welcoming environment, build relationships with regular guests, identify recurring feedback, and promptly escalate serious incidents.
Manage supply and equipment follow-up: identify maintenance needs, document issues, request quotes, coordinate approved service, and track resolution without unauthorized purchases or commitments.
Plan and execute approved local initiatives, including community relationships, catering leads, partnerships, promotions, and events; coordinate public-facing content with designated social media support.
Complete shift handoffs and a weekly operational report covering staffing and scheduling, cleanliness and food-safety checks, inventory and waste, sales observations, guest feedback, maintenance, and decisions needed.

BASIC QUALIFICATIONS

Minimum 2 years of supervisory experience in café or restaurant operations.
Demonstrated team leadership, guest service, communication, organization, and problem-solving skills.
Working knowledge of food safety, sanitation, POS systems, inventory, and daily café operating procedures.
Comfortable using checklists and basic digital reporting tools.
Able to perform hands-on café duties and work weekends, holidays, opening/closing shifts, and peak periods as business needs require.

ADDITIONAL NOTICE

Frequent standing and walking; bending, reaching, and safely handling, carrying, or organizing supplies weighing approximately 20–35 pounds, using equipment or assistance as appropriate.

This description summarizes the role and is not exhaustive. Duties may change with business needs, consistent with applicable law. Qamaria Yemeni Coffee Co. is an equal opportunity employer and prohibits unlawful discrimination.

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