Cafe Manager

L'ECLAIR PATISSERIE PTE. LTD.; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

A boutique café in Singapore is seeking a Café Manager to oversee operations, ensuring exceptional service and product quality. The role involves managing the team, handling guest interactions, and driving business performance, allowing the owner to focus on growth. Ideal candidates should possess 2-3 years of management experience, a strong leadership ability, and a passion for café culture. The café offers a collaborative environment and the autonomy to shape its identity.

Benefits

Autonomy in operations

Collaborative team environment

Qualifications

• Minimum 2-3 years of supervisory/management experience in café or F&B.
• Strong leadership abilities and team management skills.
• Excellent interpersonal and communication skills.

Responsibilities

• Oversee all café operations ensuring high service and quality standards.
• Recruit, train, and mentor café team.
• Monitor café performance and manage costs effectively.

Skills

Leadership skills

Guest service mindset

Problem-solving skills

Team motivation

Organizational abilities

Basic financial understanding

Education

Food hygiene certification (e.g., WSQ Basic Food Hygiene)

Tools

POS systems

Microsoft Excel

Microsoft Word

Job description

The Café Manager will be the go‑to person for the café: overseeing all front‑of‑house and back‑of‑house operations, ensuring the highest standard of service and product quality, managing the team, and driving business performance. This role will free the owner from day‑to‑day bustle so that we can scale sustainably.

Key Responsibilities

Operations & Service Management

• Open/close the café reliably, ensuring all daily procedures (SOPs) are adhered to (cleaning checklists, food safety/hygiene, cash‑handling, equipment checks).
• Ensure the service flow (guest arrival, order taking, service, payment, departures) is smooth, welcoming and consistent.
• Maintain high product quality and presentation: liaise with pastry/kitchen team and baristas to ensure standards are met.
• Monitor and manage inventory: supplies, consumables, packaging, wastage; order from suppliers in a timely fashion.
• Oversee café environment: cleanliness, ambience, equipment maintenance, seating layout, guest comfort.
• Handle guest feedback, complaints and queries personally or escalate as needed; ensure guest satisfaction and retention.

Team Leadership & Culture

• Recruit, train, onboard and mentor café team (baristas, service crew, support staff).
• Build a positive, inclusive team culture that aligns with our brand values: hospitality‑driven, detail‑oriented, friendly.
• Create rosters, manage manpower planning (shifts, leave, peak‑time coverage) to ensure service standards while controlling labour cost.
• Conduct regular team meetings/huddles to communicate updates, recognise good performance, address issues.
• Lead by example: be visible on the floor, model service excellence, be approachable by both guests and team.

Commercial & Business Performance

• Monitor café performance: daily/weekly sales, cost of goods sold (COGS), labour costs, wastage, margins.
• Work with owner to set targets and then execute action plans (e.g., upselling, promotions, seasonal specials, new product launches).
• Develop ideas to increase repeat business, guest spend, loyalty (e.g., add‑ons, pairing suggestions, retail items).
• Assist in marketing/guest‑engagement initiatives: social media tie‑ins, events or special weekends.
• Maintain records and prepare reports for the owner (sales, stock, labour, guest feedback).

Quality, Compliance & Improvement

• Ensure café complies with health & safety, food hygiene and licensing requirements.
• Maintain and refine standard operating procedures (SOPs); review and improve regularly.
• Stay abreast of café / F&B trends (coffee, pastries, guest experience) and propose innovation for product/service.
• Manage budgets for supplies, equipment, maintenance; highlight risks and opportunities.

Key Requirements & Qualifications

• Minimum 2‑3 years of café or F&B outlet supervisory/management experience (Singapore market preferred).
• Strong leadership and people‑management skills; able to motivate a small team and maintain service standards under pressure.
• Excellent guest‑service mindset; good interpersonal and communication skills.
• Commercially minded: understands basic P&L, cost control (COGS, labour, wastage) and sales growth.
• Organised, proactive, with good problem‑solving skills and the ability to multi‑task in a fast‑paced environment.
• Knowledge of café operations: barista/coffee service, pastry/food presentation, inventory, supplier management.
• Passion for café culture, quality coffee & pastries, and delivering memorable guest experiences.
• Basic computer skills (Excel/Word, POS systems) for reporting.
• Food hygiene certification (e.g., WSQ Basic Food Hygiene) is preferred.
• Flexible schedule: weekends, public holidays.

What We Offer

• Opportunity to lead and shape a growing boutique café with strong brand identity.
• Autonomy and ownership of the café operations.
• Collaborative, friendly team environment.