The Café & Catering Manager plays a key leadership role in overseeing the front-of-house operations of the Millstone Café and serves as a collaborator for all catered events executed in-house by the Café. This position works in close collaboration with the Executive Chef, Events Team, Group Tour Coordinator, and the Director of Volunteers, Events & Café Operations to ensure all café-run catering services meet the highest standards of quality, efficiency, and guest satisfaction. The Manager is responsible for aligning staffing, service execution, and costs with organizational goals and seasonal visitation trends.
This role requires a strong presence on the café floor. Approximately 60% of the Café & Catering Manager’s time will be spent actively supporting and covering front-of-house operations, particularly during peak visitation hours, group tour lunches, and catered events. This visible, hands-on involvement helps ensure smooth service, high customer satisfaction, and real-time staff supervision.

REQUIREMENTS:

• Minimum of 2 years’ experience in food service, catering, or hospitality management.
• Experience coordinating or executing catered events in-house.
• RAMP certification (or willingness to obtain).
• Strong organizational, interpersonal, and leadership skills.
• Ability to lead and adjust staffing plans based on business volume, with attention to labor cost control.
• Demonstrated success working cross-functionally with events, culinary, and visitor services teams.
• Knowledge of POS systems, food safety standards, and front-of-house best practices.
• Availability to work evenings, weekends, and holidays as required for café or event operations.

• Oversee all catered events managed and executed in-house by the Café, including internal meetings and events, staff functions, donor receptions, and select external rentals.
• Collaborate closely with the Events Team to align food and beverage service with event logistics, timelines, and client expectations.
• Proactively seeks internal and external customer feedback and provides input on service and menu to Executive Chef based on customer experience.
• Provide regular coverage and supervision of front-of-house operations—approximately 60% of time on the café floor—to support guest service, monitor quality, and respond to issues during high-traffic periods.
• Recruit, onboard, train, and supervise day-to-day operations associated with café and catering staff, maintaining a service-focused and team-oriented culture.
• Develop and manage schedules that reflect fluctuating business needs—carefully adjusting staffing for low and high visitation periods to maintain cost efficiency.
• Coordinate RAMP certification and training for applicable staff.
• Share ordering responsibilities with the Executive Chef and oversee inventory and vendor relationships.
• Schedule staff for café and catered events through the When I Work scheduling program.
• Ordering supplies and invoicing as directed by the Executive Chef.
• Participate in monthly inventories and help prepare food and labor cost reports for Finance.
• Provide estimates for in-house catered events and manage invoicing in partnership with Finance and Events.
• Organize group tour lunch service and communicate effectively with relevant departments.
• Maintain high standards for cleanliness, presentation, and readiness across café and catering areas.
• Proactively handle customer feedback and resolve issues in a professional, timely manner.
• Assist the Executive Chef and Director of Volunteers, Events & Café Operations in achieving financial goals by identifying cost controls and implementing operational improvements.