Core Concept:
To curate and lead an intimate, high-end coffee experience. The manager is a visionary and quality standard-bearer for the entire operation, with a primary focus on exceptional coffee, unique bean sourcing, and expert service.
Key Roles & Responsibilities1. Coffee Program & Quality Control (The Primary Focus)
- Bean Sourcing & Roaster Relations:Research, select, and build relationships with specialty roasters and importers. Curate a rotating menu of unique, high-scoring, and ethically sourced single-origin beans.
- Menu Development:Design and execute a concise but sophisticated coffee menu (e.g., multiple espresso options, manual pour-overs, signature drinks) that highlights the unique characteristics of each coffee.
- Quality Assurance:Act as the final quality control point for every beverage served. Maintain impeccable and consistent standards for espresso extraction, milk steaming, and brew methods.
- Training & Development:Personally train all baristas to an expert level on dialing in espresso, mastering pour-over techniques.
- Equipment Mastery:Oversee the maintenance, calibration, and operation of all high-end coffee equipment (espresso machines, grinders, water filtration systems, kettles).
2. Customer Experience & Service
- Ambassador of Coffee:Engage directly with guests, acting as a knowledgeable sommelier for coffee. Explain tasting notes, origin stories, and brew methods to enhance the customer experience.
- Standard Setting:Cultivate a warm, knowledgeable, and unpretentious service environment. Lead by example in all customer interactions.
- Intimate Experience:Manage the flow of the small space to ensure each guest feels attended to without feeling crowded.
3. Operations & Management
- Inventory Management:Meticulously manage inventory of roasted coffee beans to ensure peak freshness and minimize waste.
- Financial Oversight:Support on the cafe's P&L with a sharp focus on cost control, particularly on high-value inventory (coffee), while maintaining quality standards.
- Scheduling:Create efficient staff schedules for a small team, often managing just 1-2 baristas per shift.
- Vendor Management:Handle orders and relationships with all suppliers beyond coffee (e.g., milk, pastries, cleaning supplies).
4. Leadership & Staff Development
- Hiring:Recruit, hire, and onboard baristas who are not only skilled but also fit the passionate culture of the cafe.
- Mentorship:Foster a culture of continuous learning and excellence. Mentor baristas in their coffee knowledge and career development.
Required Experience & Qualities
- 3+ years of experiencein specialty coffee, with some experience as a Head Barista or Cafe Manager.
- Sophisticated palateand experience with coffee cupping (SCA certification is a strong plus).
- Proven experiencein sourcing coffee beans and building a coffee menu.
- Leadershipandteachingskills
- Meticulous attention to detailand an uncompromising attitude towards quality
- Language: English (Main), Malay and Mandarin is a strong bonus
