Cafe Manager

TIR Doyle F&B Management•Charlottesville, VA

About The Position

The Cafe Manager oversees the cafes, combining hands-on leadership with strategic planning to deliver exceptional guest experiences, smooth service execution, and strong financial performance. The role calls for a hospitality-driven, systems-oriented leader who can manage teams in a dynamic service environment. The manager leads and works alongside teammates in a safe, energetic, and creative environment focused on collaboration, compassion, and superior hospitality.

Requirements

At least 3 years of progressive front-of-house experience in a full-service, elevated dining environment.
Demonstrated ability to lead, coach, and develop teams in a high-touch hospitality setting.
Strong floor presence, problem-solving skills, and guest service skills.
Attention to detail and commitment to quality, consistency, and brand alignment.
Ability to thrive in a fast-paced, guest-centric environment while maintaining poise and professionalism.
Systems-driven mindset and ability to create and implement SOPs.
Team-oriented leadership style with strong communication and training skills.
Enthusiastic, motivated approach and ability to balance creativity with operational discipline.
Flexibility to work nights and weekends when necessary, based on business and staffing needs.

Responsibilities

Supervise, hire, train, and evaluate café staff.
Create and manage schedules that align staffing with service demands and labor efficiency.
Develop and lead training programs focused on service standards, guest experience, and safety.
Provide visible daily leadership, coaching, and in-the-moment support.
Conduct daily pre-shift meetings to align and energize the team.
Train and mentor staff on hospitality, service standards, and technical execution.
Support onboarding and cultural integration of new team members.
Monitor sales, labor, and cost performance, identifying improvements that support financial health and guest satisfaction.
Oversee daily café operations, ensuring smooth counter service and an exceptional guest experience.
Manage dining operations in line with IRHG standards and ensure timely, accurate order fulfillment.
Maintain a clean, organized, guest-ready café in compliance with health and safety regulations.
Oversee procurement and inventory for both outlets, including food, beverages, packaging, and smallwares.
Track and resolve inventory variances and proactively prevent shortages or overages.
Collaborate with the culinary team to refine menus for both concepts, ensuring offerings are high-quality, brand-aligned, and operationally efficient.
Ensure menu materials and digital ordering interfaces are accurate, up-to-date, and visually consistent.
Address and resolve guest concerns promptly and professionally.
Serve as the primary contact for café and IRD-related vendors, and coordinate maintenance and support with BOH and facilities teams.
Collaborate with the Beverage Manager to keep coffee and beverage equipment well-maintained and functioning optimally.