CAFE & COFFEE BAR MANAGER - WALNUT CREEK, CA

Compass Group•Walnut Creek, CA

1d•$81,000 - $83,200•Onsite

About The Position

Eurest is hiring a Cafe & Coffee Bar Manager to lead the retail/cafe operation in Walnut Creek, California. The manager oversees administrative and operational work, staff management, financial performance, inventory, food safety, and customer satisfaction. The role also involves planning and supervising special functions, maintaining cash controls and payroll records, and hiring and training hourly team members. The ideal candidate has café management experience, strong financial acumen, and a background in coffee operations and service. The manager must be flexible to work varying hours based on business needs. Operating hours are Monday–Saturday, 8 a.m.–7 p.m., and Sunday, 9 a.m.–6 p.m. The role serves as a direct liaison with the client and works with the company’s marketing and culinary teams to roll out new culinary programs.

Requirements

Three or more years of supervisory experience in food service operations.
Knowledge of retail, food, and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Leadership, management, and coaching skills.
Written and verbal communication skills.
Financial, budgetary, accounting, and computational skills.
Proficient computer skills, including Microsoft Office, email, the internet, and other necessary computer programs.
ServSafe® certification.
Flexibility to work varying hours based on business needs, including the stated operating schedule.

Nice To Haves

Culinary degree, or an A.A. degree plus related experience.
Prior café management experience.
Strong financial acumen and a background in coffee operations and service.

Responsibilities

Oversee daily administrative and operational tasks.
Handle all aspects of staff management, including hiring and training hourly team members.
Manage financials, including budget development, forecasting, and financial reporting.
Maintain knowledge of the marketplace and industry trends.
Manage cost controls and expenditures for the account.
Oversee sanitation and safety of assigned unit or units.
Purchase and manage inventory.
Roll out new culinary programs in coordination with the company marketing and culinary teams.
Act as the direct liaison with the client.
Plan and supervise special functions.
Maintain cash controls and payroll records.
Ensure customer satisfaction and good public relations through the safe and efficient use of resources.