Minimum 2 years of supervisory experience in café or restaurant operations.
Working knowledge of food safety, sanitation, POS systems, inventory, and daily café operating procedures.
Comfortable using checklists and basic digital reporting tools.
Able to perform hands-on café duties
Work weekends, holidays, opening/closing shifts, and peak periods as business needs require.
Frequent standing and walking; bending, reaching, and safely handling, carrying, or organizing supplies weighing approximately 20–35 pounds, using equipment or assistance as appropriate.
