Cafe Manager

Reports to: Ownership
Classification: Full-Time
The Vibe:
At MOZZ, mozzarella isn’t just an ingredient – It’s our ritual. Since 2009, we’ve been obsessing over the world’s finest ingredients and sharing Italian cheesemaking traditions with our community. Our Newport location is a high-energy hub featuring a cheesemaking facility, pizzeria, and specialty market. We don’t just serve food; we “make people’s days.”
Summary:
The Café Manager oversees the café’s success, bridging culinary execution and guest hospitality. They manage food costs, kitchen workflows, and guest service standards.
Responsibilities:
- Culinary & Operations Management: Ensure food quality, presentation, and safety. Oversee BOH workflows, including prep schedules and line efficiency.
- Financial Oversight: Monitor P&L, food waste, labor costs, and inventory turnover. Conduct yield testing and implement cost-control measures.
- Guest Experience: Maintain a high-profile presence, resolve guest concerns, and ensure consistent service.
- Staff Development: Hire, train, and manage kitchen and service staff for a cohesive team.
- Compliance: Adhere to health department regulations and internal safety protocols.
Skills & Experience:
- Culinary Expertise: Proven professional cooking background; contribute to menu development and maintain recipe adherence.
- Hospitality Leadership: Minimum of 5 years in a management role in a food service or café environment.
• Business Acumen: Strong inventory management and labor scheduling skills.
• Education & Certification: Preferably a degree in Culinary Arts or Hospitality Management; current ServSafe Manager certification required.
• Language: Bilingual English/Spanish is highly preferred for effective communication.
Core Competencies:
• Adaptability: Transitioning from kitchen production to front-of-house guest relations.
• Efficiency: Optimizing kitchen layouts and service sequences to minimize wait times.
• Communication: Clear verbal and written communication for team briefings and vendor negotiations.

Compensation will be determined on experience