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
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