కేఫ్ మేనేజర్

1. Smooth Operations & Escalation of Barriers: Ensure that every aspect of the cafe’s daily operations runs seamlessly from preparation to closing. If any operational barriers, equipment breakdowns, or bottlenecks arise that could disrupt service, you must inform the owners immediately.

2. Hands-On Floor & Night Shift Operations: Work actively as a team member during the 7:00 PM to 4:00 AM shift across counter, kitchen, and service operations to ensure fast order fulfillment and high customer satisfaction.

3. Inventory, Software & Raw Material Procurement: Oversee daily stock across all menu categories (waffles, pizzas, burgers, wraps, momos, chai, beverages, etc.), collect daily stock counts from staff, and update accurate inventory figures into the cafe's POS/inventory software every day. Track stock depletion proactively and inform the owners in advance of all required raw materials so orders can be placed on time, until the owners officially hand over vendor details and direct ordering responsibility to you.

4. Staff Query Resolution & Escalation Protocol:

• Minor Issues: Act as the primary point of contact for the team. Independently resolve all routine staff queries, minor disputes, or day-to-day floor/scheduling issues, and subsequently brief the owners on the situation and how it was resolved.

• Major Issues: In the event of any major issue, severe misconduct, or critical situation that requires the direct involvement of the owners, you must escalate and inform the owners immediately.

5. Staff Scheduling, Discipline & Hiring: Prepare shift rosters, ensure full floor coverage during peak hours, and approve or decline staff leave requests responsibly so store operations never suffer. Enforce strict punctuality, hygiene, and performance rules among the team. You are authorized to issue penalties or execute termination for misconduct or poor performance, as well as bring in replacement or additional staff through your network whenever required.

6. Waste & Cost Control: Monitor portion sizes, raw material storage, and daily wastage to maintain profitability and cost-effecti

veness.

• It is a Full Time వెయిటర్ / స్టీవార్డ్ job for candidates with 3 - 6+ years Experience.