Café Operations Manager | AKN

The Café Operations Manager leads all culinary and hospitality operations at the client site, ensuring an outstanding guest experience, operational excellence, food safety compliance, and budget stewardship. This role manages a multi‑disciplinary team, oversees daily service, and serves as the primary on‑site client contact.

Reports To: Regional Operations Manager

• Ensure high‑quality food service and hospitality across all meal periods.
• Maintain a clean, organized, and welcoming environment.
• Address guest feedback and promote a client‑centric culture.
• Be present during service times.
• Supervise, coach, and develop the on‑site team.
• Oversee recruiting, staffing, scheduling, onboarding, and training.
• Foster a positive work environment and support professional growth.
• Manage daily site operations for compliance with food safety, health regulations, and company policies.
• Complete reports, communicate with stakeholders, and track KPIs.
• Drive process improvements and uphold company values.
• Support sustainability, ensure program compliance, and participate in meetings and professional development.
• Promote a culture of pride, ownership, and open communication.
• Maintain good relationships with team, leaders, HR, and regional leadership.
• Approve payroll, monitor timecards, manage scheduling and PTO; oversee site budgets and facility maintenance.
• Ensure all team members understand and adhere to food safety, hygiene, and safety policies; conduct staff training.

• Noise
• Exposure to fumes, odors, dust, and hazards (e.g., extreme temperatures, slippery/uneven surfaces)

• Bend, lift (up to 30 lbs), carry, push, climb, reach, kneel, stoop, walk, stand, climb stairs.

• Stand, walk, sit, handle/finger, reach outward/above shoulder, climb, crawl, squat/kneel, bend.

• 10 lbs or less
• 11–20 lbs
• 21–50 lbs
• 51–100 lbs

• 12 lbs or less
• 13–25 lbs
• 26–40 lbs
• 41–100 lbs
• over 30 lbs

• Ability to lift up to 30 pounds
• Comfort standing/walking for up to 8 hours

• Bachelor’s Degree in a related field.

• Food Handler’s Permit
• Serv Safe Manager Certification

• 4–5 years in a leadership role within hospitality or restaurant industry (culinary experience preferred)
• Experience in team building, forecasting, and staffing management.

• Passion for food, hospitality, and exceptional dining experiences
• Excellent communication, prioritization, and interpersonal skills
• Forward‑thinking problem‑solving and innovation
• Proven ability to motivate, develop, and train managers
• Focus on guest experience and positive team environment
• Ability to thrive in a dynamic environment while upholding brand and client standards