FEATURED JOB OPENING: Coho Cafe Front of House Manager/ Coho Cafe Back of House Manager - Tofte, MN

Summary: The Front-of-House (FOH) Manager oversees all dining room and service operations at Coho Café, ensuring efficient, consistent, and profitable performance. This position manages FOH staff, guest service, and cost controls while maintaining high cleanliness and safety standards. The FOH Manager works closely with the Back-of-House (BOH) Manager and Food & Beverage Manager to deliver a seamless guest experience and effective cross-department collaboration.

Wage-$47,000k annually 

Essential Duties and Responsibilities

• Oversee and coordinate all front-of-house employees to ensure outstanding guest service.
• Establish and uphold service standards that align with the Coho Café brand and guest expectations.
• Train, schedule, and supervise FOH staff, monitoring performance and providing feedback.
• Ensure cleanliness and organization of all dining and service areas, maintaining compliance with health and safety regulations.
• Manage FOH scheduling in alignment with budget guidelines and business levels.
• Perform regular manager-on-duty shifts to provide on-the-ground leadership and guest support.
• Greet guests, address concerns, and resolve issues promptly and professionally.
• Ensure food and beverage presentation standards are consistently met.
• Conduct and oversee monthly inventory counts in coordination with management.
• Manage FOH systems including Toast POS and XtraChef, ensuring accurate use and reporting.
• Order and maintain beverage, beer, wine, and FOH supply inventories.
• Schedule and coordinate equipment repair or replacement as needed.
• Collaborate with HR on recruiting, retention, reviews, and disciplinary actions.
• Prepare and monitor the annual Coho budget in partnership with the Food & Beverage Manager.
• Represent Coho Café at weekly Food & Beverage team meetings.
• Maintain current ServSafe certification (or obtain within 90 days of hire).

Supervisory Responsibilities

• Direct and evaluate FOH team members, ensuring alignment with company policies and legal standards.
• Interview, hire, and train new staff.
• Plan and assign work schedules and daily tasks.
• Conduct timely performance reviews with constructive feedback.
• Recognize and reward exceptional performance; address issues promptly and fairly.
• Resolve employee concerns to maintain a positive work environment.

Competencies

• Strong customer service and guest relations skills.
• Excellent leadership, coaching, and delegation abilities.
• Effective communication—clear, direct, and motivating.
• Commitment to cleanliness, quality, and consistency.
• Skilled in planning, prioritization, and problem-solving.
• Budget-conscious with sound decision-making and judgment.
• Professional and respectful in interactions with staff, guests, and vendors.
• Strong adherence to food safety, workplace safety, and service standards.

Qualifications

• Associate’s degree in Hospitality, Business, or related field; or equivalent experience.
• 3–5 years of front-of-house or service leadership experience.
• Strong written and verbal communication skills; able to prepare reports and engage with managers, owners, and guests.
• Proficiency in math for pricing, costing, and cash handling.
• Ability to solve problems and adapt quickly in a dynamic environment.
• Physically able to stand, walk, bend, and lift up to 25 lbs regularly (heavier lifting occasionally required).
• Reasonable accommodations may be made for individuals with disabilities.-
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Summary: The Back-of-House (BOH) Manager oversees all kitchen and bakery operations at Coho Café, ensuring efficient, consistent, and profitable performance. This position manages culinary staff, cost controls, and food quality while maintaining high cleanliness and safety standards. The BOH Manager works closely with the Front-of-House (FOH) Manager and Food & Beverage Manager to ensure a seamless guest experience and effective cross-department collaboration.

Wage-$47,000k annually

Essential Duties and Responsibilities

• Develop, review, and update menus that balance North Shore culinary traditions with innovative, contemporary offerings.
• Oversee food, supply, and labor budgets, ensuring efficiency and cost control.
• Maintain accurate inventory and purchasing systems; order supplies while building strong vendor relationships.
• Submit invoices and expenses promptly to accounting.
• Utilize Toast & XtraChef for costing, tracking, and inventory management.
• Uphold strict cleanliness standards across all BOH spaces (kitchen, cooler, storage).
• Perform three to five kitchen manager-on-duty shifts weekly and bakery shifts as needed.
• Hire, train, schedule, and supervise cooks, bakers, and kitchen staff.
• Monitor food preparation, portioning, and safety practices to ensure compliance with standards.
• Assign and oversee daily tasks of kitchen staff to maintain smooth operations.
• Collaborate with HR on recruiting, retention, reviews, and disciplinary actions as needed.
• Prepare and monitor the annual Coho budget in partnership with the Food & Beverage Manager.
• Represent Coho Café at weekly Food & Beverage team meetings
• Maintain current ServSafe certification (or obtain within 90 days of hire).

Supervisory Responsibilities

• Direct and evaluate BOH team members, ensuring alignment with company policies and legal standards.
• Interview, hire, and train new staff.
• Plan and assign work schedules and daily tasks.
• Conduct timely performance reviews with constructive feedback.
• Recognize and reward exceptional performance; address issues promptly and fairly.
• Resolve employee concerns to maintain a positive work environment.

Competencies

• To perform the job successfully, an individual should demonstrate the following competencies
• Strong menu planning, recipe development, and cost management skills.
• Excellent leadership, coaching, and delegation abilities.
• Effective communication—clear, direct, and motivating.
• Commitment to cleanliness, quality, and consistency.
• Strong customer service focus, with ability to support FOH as needed.
• Skilled in planning, prioritization, and problem-solving.
• Budget-conscious with sound decision-making and judgment.
• Professional and respectful in interactions with staff, guests, and vendors.
• Strong adherence to food safety and workplace safety practices.

Qualifications

• Associate’s degree in Culinary Arts, Hospitality, or related field; or equivalent experience.
• 3–5 years of back-of-house or culinary leadership experience.
• Strong written and verbal communication skills; able to prepare reports and engage with managers, owners, and guests.
• Proficiency in math for pricing, costing, and financial reporting.
• Ability to solve problems and adapt quickly in a dynamic environment.
• Physically able to stand, walk, bend, and lift up to 25 lbs regularly (heavier lifting occasionally required).
• Reasonable accommodations may be made for individuals with disabilities.