Assistant Barista Manager

Flagship Facility Services, Inc.•San Francisco, CA

4d•$70,000 - $75,000

About The Position

Flagship Culinary Services is hiring an Assistant Barista Manager to support employee cafes for its client. The role manages Barista teams across multiple cafes, serves customers and guests, and supports kitchen staff as needed. The position follows a Monday-to-Friday schedule from 6:00 a.m. to 2:30 p.m., with weekends off. The manager oversees staffing and team operations, including scheduling, hiring, performance reviews, employee relations, training, coaching, and discipline. The role also coordinates with vendors, management, staff, recruiters, and HR; monitors cafe workflows and inventory; prepares daily reports; and ensures that safety and sanitation procedures are followed. An active Management Level Food Handlers’ Certification (ServSafe) and compliance with local food-handler requirements are required.

Requirements

High school diploma or GED.
At least 3 years of experience as a barista in a high-volume coffee shop or cafe environment.
Active Management Level Food Handlers’ Certification (ServSafe), maintained throughout employment, and adherence to local food-handler requirements.
Excellent customer service skills and reliability.
Strong communication, multitasking, and problem-solving skills.
Sense of urgency and ability to work safely.
Proven success in a previous management role.
Authorized to work in the United States.

Nice To Haves

At least 1 year of supervisory or lead experience in food service, including training and coaching team members.

Responsibilities

Serve as a courteous, efficient frontline representative for customer service, accommodating guest and client requests and needs.
Oversee Barista teams, including scheduling, performance reviews, investigations, terminations, work assignments, and employee relations; coordinate with HR as needed.
Work with a staffing recruiter to select and hire Barista staff.
Create operational checklists and prepare daily manager reports covering staff issues, equipment repairs, product inventory, training needs, and other operational matters.
Communicate with vendors, management, and staff to support efficient operations.
Develop training programs and coach or discipline staff in accordance with company and kitchen policies.
Promote customer and staff safety through hiring, training, evaluation, and delegation of duties.
Follow and ensure team compliance with OSHA, HACCP, Department of Public Health, and Risk Management safety and sanitation guidelines.
Support kitchen staff as needed and perform other duties as assigned.