Barista Manager
$65,000–$75,000 year
On-siteBaltimore, Maryland, United States
Job Summary
Oversee specialty coffee program operations and front-of-house café management to guarantee exceptional beverage quality and genuine hospitality. Lead and develop the barista team through hands-on coaching, mentorship, and direct observation of espresso extraction, milk chemistry, and manual brewing methods. Manage coffee inventory, ordering, rotation, and waste while creating and maintaining barista schedules for operational efficiency. Serve as Manager on Duty, resolving guest concerns and partnering with back-of-house staff to ensure seamless daily service in a high-volume environment. Work more than 40 hours weekly including evenings, weekends, and holidays, with flexibility for varying shifts.
Required Qualifications
- Minimum of 3 years of leadership experience within a specialty coffee program as a Head Barista or Barista Manager
- Strong leadership and team management skills, with an ability to motivate and develop staff
- Proven ability to coach, mentor, and develop baristas at all skill levels through hands-on leadership
- Must have a strong work ethic and be a role model for reliability, punctuality, and accountability
- Excellent organizational and multitasking skills with the ability to remain composed during high-volume service
- Demonstrated passion for specialty coffee and a genuine desire to continually learn, teach, and elevate the craft
- Expert knowledge of espresso extraction, grinder calibration, milk chemistry, milk texturing, latte art, brew ratios, water quality, and coffee preparation techniques
- Experience with manual brewing methods including pour-over, batch brewing, and other specialty brewing equipment
- Outstanding communication skills and a natural ability to build relationships with guests through education and hospitality
- Excellent communication and customer service skills
- Ability to assess situations using facts, data, and direct observation
- Essential to distinguish between personal perceptions and factual information when making decisions or reporting concerns
- Manage coffee ordering, inventory, rotation, pars, and waste while maintaining freshness and minimizing product loss
- Create and manage the barista schedule to ensure appropriate staffing and operational efficiency
- High school diploma or equivalent
- Proven experience in a supervisory role within a restaurant, bakery, or similar hospitality setting
- Ability to handle stressful situations in a calm and professional manner
- Strong understanding of coffee inventory management, product rotation, ordering, pars, and waste reduction
- Work more than 40 hours a week, including evenings, weekends, and holidays
- Flexibility to work varying shifts
- Must be able to stand or walk for up to eight hours a day
- Ability to lift and carry 40 lbs
- Proper professional attire and hygiene at all times
- ServSafe Food Manager Certification required (or ability to obtain within designated timeframe)
- Work more than 40 hours a week, including evenings, weekends, and holidays
- Flexibility to work varying shifts
- Must be able to stand or walk for up to eight hours a day
- Ability to lift and carry 40 lbs
- Proper professional attire and hygiene at all times
- ServSafe Food Manager Certification required (or ability to obtain within designated timeframe)
Desired Qualifications
- High school diploma or equivalent; additional education in hospitality management is a plus
- Proven experience in a supervisory role within a restaurant, bakery, or similar hospitality setting
- Ability to handle stressful situations in a calm and professional manner
- Strong understanding of coffee inventory management, product rotation, ordering, pars, and waste reduction
- Specialty Coffee Association (SCA) certification, Brewers Cup, Barista Championship, Latte Art competition experience, or equivalent specialty coffee education
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