Floor Lead

Benefits:

• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Reports To: Head of House / Area Hospitality Leader


Position Summary


The Head of House serves as a key operational leader, responsible for driving team development, operational consistency, and facility excellence. This role focuses on positional training, cross-functional team development, workplace culture, facility maintenance, and weekly operational reporting. In partnership with the Area Hospitality Leader and Head of House to ensure Front-of-House (FOH) and Back-of-House (BOH) team members are cross-trained to support operational flexibility, maintain the overall cleanliness and functionality of the café.


Primary Responsibilities


Daily Operations (Shared Across All Managers)

• Oversee the execution of opening, mid-day, and closing procedures, ensuring operational standards, food safety, cleanliness, and service expectations are consistently met.
• Develop, coordinate, and oversee team break schedules throughout each shift, ensuring compliance with labor laws while maintaining operational efficiency and guest service standards.
• Manage daily product ordering by monitoring inventory levels, established par levels, and projected business volume to ensure product availability while minimizing waste.
• Review and verify daily vendor invoices for accuracy, ensuring deliveries align with purchase orders and company standards before approval.
• Maintain accurate daily purchasing records and journals to support inventory management, financial reporting, and operational accountability.
• Monitor daily labor performance against sales forecasts, making real-time staffing adjustments to optimize productivity, control labor costs, and support service excellence.
• Oversee daily cash management processes, including cash drawer reconciliations, safe counts, deposit preparation, and compliance with cash-handling and financial control procedures.

Training & Culture

• Lead and deliver comprehensive positional training across Front-of-House (FOH) and Back-of-House (BOH) operations, ensuring team members are cross-trained, proficient, and consistently executing company standards.
• Conduct first-round interviews for Back-of-House (BOH) candidates, evaluating technical skills, cultural fit, and potential for long-term success within the organization.
• Foster a positive and engaging workplace culture by planning and leading team recognition programs, crew celebrations, and employee engagement initiatives that promote collaboration, morale, and retention.

Ordering & Weekly Reporting

• Manage weekly ordering for food, beverage, paper goods, and operational supplies, ensuring appropriate inventory levels while minimizing waste and controlling costs.
• Prepare, review, and submit accurate weekly operational reports, providing key insights into inventory, sales, labor, and overall business performance.
• Complete and reconcile weekly cash deposits, ensuring accuracy, proper documentation, and compliance with company financial and cash-handling procedures.
• Coordinate and process bank change orders as needed to maintain appropriate cash levels and support daily operational requirements.

Facilities & Equipment

• Oversee the overall cleanliness, organization, and appearance of the café, ensuring the facility consistently meets company standards for safety, sanitation, and guest experience.
• Coordinate, schedule, and monitor preventative maintenance and repairs for equipment and facility assets, ensuring optimal functionality, minimizing downtime, and extending the life of operational equipment.

Qualifications

• Demonstrated proficiency in Front-of-House (FOH) operations, with the ability to lead by example and execute all FOH positions to company standards.
• Daily on-site attendance at location.
• Lifting requirements of 50 pounds. Bending, stooping, overhead lifting.
• Willingness and ability to learn and become proficient in Back-of-House (BOH) operations to support cross-functional team development and operational flexibility.
• Outgoing, engaging, and service-oriented personality with the ability to inspire, motivate, and build strong relationships with both guests and team members.
• Minimum experience in a supervisory or team leadership role within a high-volume hospitality, café, or restaurant environment.
• Highly systems-oriented with the ability to implement, follow, and reinforce operational procedures and standard operating practices.
• Strong attention to detail and a commitment to maintaining the highest standards of food quality, cleanliness, safety, and guest service.
• Previous bakery or artisan food production experience is a plus.
• Prior barista experience or knowledge of specialty coffee operations is preferred.

Tools and Technology Used

• Point-of-sale (POS) systems
• Accounting and payroll software
• Inventory management tools
• Order processing and invoicing software
• Email and digital communication tools
• R365 and relevant Microsoft Office suite