Manager

Operations

• Manage the daily opening, service and closing of the outlet, ensuring it is staffed, stocked and ready for trade.
• Prepare weekly rosters that match staffing to expected trade while staying within the labour budget.
• Order food, beverages and consumables, check deliveries against orders and invoices, and manage supplier relationships.
• Control stock through proper storage, rotation and wastage recording.
• Ensure premises, equipment and POS systems are clean, maintained and working, and arrange repairs when needed.

Team leadership

• Recruit, induct and train front-of-house and kitchen staff.
• Supervise staff during service, allocate duties and set clear service standards.
• Manage attendance, leave requests, performance and disciplinary matters in coordination with HR.
• Keep accurate time, attendance and roster records and submit them for payroll.

Guest experience

• Lead service on the floor during peak periods and maintain a visible presence with guests.
• Handle guest enquiries, bookings, feedback and complaints promptly and professionally.
• Work with the kitchen on menus, specials, pricing and presentation.
• Monitor online reviews and support promotions, events and local marketing.

Financial control

• Deliver the sales, food-cost and labour-cost targets set by the directors.
• Carry out daily cash-up, till reconciliation and banking.
• Ensure a fiscal receipt is issued for every sale.
• Conduct monthly stocktakes and report sales, costs and variances to the directors.

Compliance

• Implement, monitor and document food safety and HACCP procedures, including temperature and cleaning records.
• Ensure all staff handling food hold valid Food Handler registration.
• Maintain occupational health and safety standards, staff briefings and incident records.
• Keep the outlet compliant with its licence conditions and ready for inspection by the relevant authorities.

Education and qualifications

• University diploma or degree completed, with a good standard of literacy and numeracy.
• Food Handler registration with the Food Safety Commission, or willingness to obtain it before starting.
• HACCP or food safety management training is an asset.
• First-aid certification is an asset.
• Third-country nationals must hold, or be able to obtain, the Skills Pass for the tourism and hospitality sector.

Experience

• At least 3 years' experience managing or supervising a café, restaurant or similar catering outlet.
• Proven experience leading, rostering and training a team 
• Experience with ordering, stock control and supplier management.

Technical skills

• Working knowledge of food safety, hygiene and HACCP procedures.
• Confident use of POS systems, cash handling and till reconciliation.
• Ability to read and act on sales, food-cost and labour-cost reports.
• Competent with spreadsheets, email and rostering tools.
• Barista or speciality coffee skills are an asset.

Language skills

• Fluent spoken and written English.
• Maltese or another language is an asset.

Personal skills

• Strong leadership and the ability to motivate and coach a team.
• Clear communication with guests, staff, suppliers and directors.
• Good organisation and time management in a fast-paced environment.
• Calm, practical problem-solving and complaint handling.
• Reliability, integrity and attention to detail.
• Flexibility to work early mornings, evenings, weekends and public holidays.

Other requirements

• Clean police conduct certificate.
• Eligibility to work in Malta.
• Valid driving licence is an asset.