The Head Café Manager is responsible for organising and controlling the overall operations of Lion d’Or Patisserie to ensure the delivery of high-quality dining and customer experiences.
We are seeking a positive and motivated individual who brings energy, professionalism, and a genuine passion for hospitality to the role. Preference will be given to candidates who can speak Spanish and/or demonstrate knowledge or appreciation of South American pastry products and traditions.
At Lion d’Or Patisserie, culture is at the heart of everything we do. We have built a strong community centred on service, tradition, and care, not only in the quality of our products but in the way we engage with our customers and each other. The successful candidate will be a team-oriented leader who contributes to a cohesive, supportive, and high-performing environment, and who leads with kindness, accountability, and a positive mindset.
This role requires someone who can uphold and further develop our service culture by treating team members with the same level of respect and care as our customers. Our reputation, reflected in our customer reviews, is founded on consistency, attention to detail, and a genuine commitment to excellence.
The successful candidate will align with our mission and vision, contributing to how we present our brand both internally and externally, and ensuring that our values are consistently demonstrated in every aspect of the business.
Duties and Responsibilities:
· Organises and controls the operations of the café to provide in-house dining services
· Oversee daily café operations ensuring efficient and profitable service delivery
· Lead, train, roster and supervise café staff
· Maintain customer service standards and resolve customer concerns
· Plan and coordinate service periods and special functions or events (where applicable)
· Collaborate with kitchen staff on menu planning and service delivery
· Manage stock levels, purchasing, pricing and cost control
· Maintain financial records including stock and transactions
· Ensure compliance with food safety, WHS and regulatory requirements
· Maintain cleanliness, presentation and operational quality of the venue
· Assess customer satisfaction and implement improvements
· Plan café menus in consultation with chefs
· Arrange purchasing and pricing of goods according to budget
Skills and Experience:
· Proven experience in a café management role
· Strong leadership, communication and people management skills
· Sound understanding of hospitality operations and cost control
· Ability to work under pressure and maintain high standards
· Strong organisational and problem-solving skills
· Strong customer focus and attention to detail
· Flexibility to work weekends, public holidays and peak periods
· Spanish language skills and/or an appreciation of South American pastry products will be highly regarded
Qualifications:
Diploma level qualification or higher in Hospitality Management or related field, and/or at least three years of relevant experience in café management.
Pay: $77,000.00 – $85,000.00 per year
Experience:
- Management: 3 years (Preferred)
Language:
Work Location: In person
