Café Operations Management

As Store Manager at Aroma Espresso Bar (2021–2025), I led a team of 15–20 through daily operations of a high-volume café — peak days around $8,000 in sales, excluding catering.

I owned scheduling, hiring, training and mentoring (including co-op students), inventory forecasting and ordering, and vendor coordination — plus accounts payable across fire-safety systems, pest control, maintenance, and food & supply invoices.

I ran catering orders end to end with invoicing, daily settlement, and payments through Wave; handled biweekly payroll including tip distribution and paychecks; managed staff barista testing and head-office course attendance; and kept corporate inspections averaging 85+/100 alongside health & safety and defective-product handling — acting as the store's head-office liaison throughout.