### **What are we looking for?** We are looking for someone who **has truly operated a café from start to finish**, not just "been present." A candidate who **understands every operational detail**, **leads by example**, and is committed as if the business were their own. **Who fits this role?** * Individuals who **have previously worked as Café Managers or in similar roles**, with experience opening new branches. * People with **a business mindset**, who master KPIs and understand that without profitability, there is no sustainability. * Leaders who know how to **hire, train, delegate, and correct performance**. * Someone who can quickly resolve issues when **the supplier doesn't deliver, equipment fails, or customers complain**. * A person who sees **profit margins, waste control, and food cost** as their responsibility. ### **Key Responsibilities** * Opening and operating the new branch during its first 30 days. * Selection and management of **local suppliers** for coffee, bread, fruit, and dairy products. * Direct supervision of operations: **quality, cleanliness, customer service, and cash flow**. * Control of **inventories, waste, costs, and daily profitability**. * Ongoing review and improvement of operational KPIs. * Active team leadership: **training, discipline, coaching, and correction**. * Handling **customer complaints without burdening the team**. * Effective communication with senior management. ### **What we offer** * Competitive base salary (based on experience and capabilities). * **Bonuses based on profitability and operational performance**. * Growth plan and **training in business leadership**. * Opportunity to manage multiple branches or formats if successful. ### **Selection Process** * **Technical-operational questionnaire** (4 sections). * **In-depth interview assessing owner mentality**. * (Optional) **Shadow Day** to observe field performance. * DISC or MBTI assessment to evaluate leadership style. ### **This role isn't for you if...** * You have never launched a new location from scratch. * You've only worked as a barista or cashier without leading teams. * You don't know how to calculate food cost, control waste, or analyze average ticket size. * You cannot resolve customer or team issues without waiting for your manager's instructions.