This is an exciting opportunity to lead a café in a unique heritage visitor location, with real potential to grow and become a must-visit destination in its own right. As Café Manager, you will play a key role in supporting the wider visitor attraction, delivering excellent food, service, and atmosphere that enhance the overall experience and drive repeat visits. This is a hands-on role for someone who thrives on standards, energy, and making things happen in a fantastic setting. Purpose of the Role To make sure the café hits its budget. You are responsible for staffing, rotas, stock, food safety, and day-to-day service. The café must be clean, safe, well stocked, properly staffed. You plan ahead for busy and quiet periods, support events, and make the most of all sales opportunities. What You Must Deliver Café sales and budget met. Staffing levels and rotas that match demand and stay within budget. Correct par stock levels so the café never runs out or over-orders. Safe, clean food preparation and service at all times. Clear reporting on sales, costs, and performance. Maximised revenue from all opportunities, including events and evening services. What You Are Responsible For Delivering café sales, margin, and cost budgets. Planning rotas that match seasonal demand, daily footfall, and event schedules. Hiring, training, and managing café staff. Setting and maintaining par stock levels. Ordering food, drink, and consumables on time and within budget. Controlling waste and managing stock rotation properly. Making sure the café is clean, tidy, and well presented at all times. Ensuring all food safety, hygiene, and café health & safety rules are followed. Completing and maintaining all required checks, records, and training. Managing queues and service speed during busy periods. Planning for peak seasons, events, and groups. Supporting events, including silent discos, DJs in the courtyard, and evening services. Spotting opportunities to increase sales and maximise revenue at every chance. Spotting problems early and fixing them quickly. Reporting sales, staffing costs, stock levels, and issues clearly to management. Skills You Need Strong understanding of budgets and costs. Good planning and organisation skills. Knowledge of food safety and café health & safety. Able to manage staff and rotas confidently. Calm under pressure during busy periods and events. Pays attention to detail and standards. Understands seasonality, visitor demand, and sales opportunities. Commercial mindset to maximise revenue from events and café operations. Success Looks Like The café hits its budget. Stock levels are right and waste is controlled. Staffing is planned properly and within budget. The café is clean, safe, and well run. Service is fast, friendly, and consistent. Events are supported effectively and revenue is maximised. Management trusts your figures and reporting.