Cafe Supervisor – Sitio El Tropicano | Emmer & Rye Hospitality Group in San Antonio, Texas at Sitio Food & Beverage

About Sítio El Tropicano

About Sítio El Tropicano
Sítio El Tropicano is a vibrant renewal of one of San Antonio's most iconic riverfront landmarks. An urban resort and members' club where hospitality, wellness, dining, and creativity flow together effortlessly, Sítio invites guests to linger, explore, and connect.

About Emmer & Rye Hospitality Group
Emmer & Rye Hospitality Group is an award-winning, chef-driven, multi-concept restaurant group hailing from Austin, Texas. All food and beverage at Sítio El Tropicano is created and operated by Emmer & Rye Hospitality Group, carrying our commitment to local sourcing, seasonality, and genuine hospitality throughout the property. Our concepts at Sitio include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside.

About Prado Provisions

Prado Provisions is the ground-level café and anchor of Sítio El Tropicano and its surrounding neighborhood. A lively all-day gathering spot, Prado offers grab-and-go provisions for every meal—pastries, quiche, salads, wraps, and sandwiches—alongside locally roasted coffee and the easy energy of the River Walk.

Through warmth, quality, and genuine care, we've created a place where guests and neighbors alike can step in for a cup and stay for the conversation.

Position Summary

The Café Supervisor leads daily front-of-house operations for Prado Provisions, Sítio El Tropicano’s all-day café, grab-and-go market, and retail space. This position is responsible for coffee and beverage execution, guest service, team leadership, scheduling support, inventory, merchandising, cash controls, cleanliness, and the café’s day-to-day financial performance.

Reporting to the Assistant Director of F&B, the Café Supervisor works closely with baristas, café attendants, culinary leadership, Purchasing, Finance, and approved vendors to ensure consistent execution throughout all operating periods. The Café Supervisor maintains a visible, hands-on presence during service and creates a welcoming experience for hotel guests, local customers, members, and team members.

Service & Guest Experience

• Lead daily café service and ensure consistent, efficient, and welcoming hospitality across all shifts.
• Maintain a visible, hands-on presence during opening, peak service periods, shift transitions, and closing.
• Ensure Prado Provisions reflects its established brand identity, service standards, and visual presentation.
• Monitor guest flow, order accuracy, beverage quality, ticket times, product availability, and café cleanliness.
• Position baristas and café attendants effectively based on anticipated and actual business volume.
• Assist the team during peak periods by taking orders, preparing beverages, running products, restocking, and supporting the register.
• Anticipate guest needs and respond promptly to questions, requests, and service concerns.
• Resolve routine guest concerns professionally and escalate significant matters when appropriate.
• Maintain awareness of hotel occupancy, events, meetings, seasonal activity, and other factors affecting café demand.
• Ensure hotel guests, local customers, members, and repeat guests receive consistent and personalized hospitality.
• Monitor guest feedback and communicate recurring concerns or opportunities to the Assistant Director of F&B.

Coffee & Beverage Program

• Ensure espresso, brewed coffee, cold brew, tea, matcha, hojicha, chai, seasonal beverages, and other drinks are prepared according to approved recipes and presentation standards.
• Maintain proficiency in espresso extraction, milk steaming, drink construction, batch brewing, and other approved preparation methods.
• Conduct regular quality checks of espresso, brewed coffee, tea, syrups, milk, ice, and other beverage components.
• Calibrate espresso grinders and adjust recipes as needed based on environmental and product conditions.
• Ensure coffee and beverage recipes, yields, portion standards, and preparation procedures are documented and followed.
• Partner with Good For Nothing Coffee on product quality, training, equipment support, and program development.
• Train team members on coffee knowledge, espresso technique, workflow, equipment use, and beverage presentation.
• Monitor beverage preparation times and organize the bar to support efficient service.
• Ensure all dairy and nondairy products are properly stored, dated, rotated, and handled.
• Communicate equipment concerns, product shortages, and quality issues promptly.
• Support seasonal beverage development, recipe testing, costing, and staff training.

Grab-and-Go, Pastry & Retail Operations

• Maintain the quality, freshness, availability, and presentation of pastries, prepared foods, snacks, beverages, and retail products.
• Coordinate with Pullman Market and other approved vendors regarding orders, deliveries, product quality, pars, and service needs.
• Inspect delivered food and pastry products for quality, condition, labeling, quantity, and temperature.
• Ensure all products are properly received, labeled, dated, rotated, stored, displayed, and sold within approved holding periods.
• Monitor grab-and-go refrigeration, displays, pastry cases, retail shelving, and merchandising throughout the day.
• Remove expired, damaged, contaminated, or poor-quality products immediately.
• Maintain accurate product labels, prices, allergen information, and point-of-sale entries.
• Adjust pars and ordering based on sales, hotel occupancy, seasonality, events, and product performance.
• Monitor product mix, sell-through, waste, and guest feedback to identify opportunities for improvement.
• Partner with culinary and hotel leadership to keep the café offering fresh, relevant, efficient, and aligned with the property’s food and beverage vision.
• Ensure retail displays remain organized, stocked, clean, and visually appealing.

Team Leadership & Development

• Supervise, train, coach, and develop lead baristas, baristas, café attendants, and other assigned team members.
• Support recruiting, interviewing, onboarding, scheduling, performance management, and retention for the café team.
• Establish clear expectations and hold team members accountable for attendance, appearance, beverage quality, productivity, cleanliness, safety, and professional conduct.
• Conduct pre-shift meetings covering business levels, hotel activity, product updates, daily priorities, allergens, and service expectations.
• Provide hands-on training in espresso preparation, drink recipes, menu knowledge, POS use, merchandising, food safety, and guest service.
• Evaluate team-member performance and provide timely coaching and constructive feedback.
• Coordinate breaks and shift transitions while maintaining appropriate service coverage.
• Identify attendance, performance, or conduct concerns and communicate them promptly to the Assistant Director of F&B.
• Partner with Human Resources and the Assistant Director of F&B on performance documentation and corrective action when necessary.
• Identify and develop high-performing team members for additional responsibilities and advancement.
• Foster a positive, inclusive, professional, and accountable café culture.

Scheduling & Labor Management

• Prepare or support weekly café schedules based on operating hours, forecasted business, hotel occupancy, events, seasonality, and approved labor targets.
• Ensure appropriate coverage for opening, peak morning service, midday business, evening service, shift transitions, and closing.
• Monitor daily staffing and adjust team positioning based on actual volume.
• Coordinate schedule changes, shift coverage, callouts, and time-off requests in accordance with company procedures.
• Review employee timekeeping for accuracy and address missed punches, early clock-ins, overtime concerns, and attendance issues.
• Monitor labor performance and productivity throughout each shift.
• Communicate staffing needs, schedule concerns, and labor variances to the Assistant Director of F&B.

Inventory, Purchasing & Cost Control

• Manage ordering, receiving, inventory, transfers, storage, and organization for coffee, beverages, food, pastries, retail products, paper goods, and operating supplies.
• Maintain appropriate inventory levels based on established pars, delivery schedules, sales volume, and available storage.
• Conduct regular inventory counts and ensure records are complete and accurate.
• Maintain organized dry storage, refrigeration, retail storage, and service areas.
• Monitor food and beverage cost, waste, spoilage, discounts, comps, breakage, and product variance.
• Record waste promptly and accurately according to established procedures.
• Minimize waste through thoughtful ordering, proper rotation, accurate preparation, and active product management.
• Review vendor deliveries for accuracy and communicate discrepancies or quality concerns promptly.
• Support vendor relationships while following approved purchasing and accounting procedures.
• Identify opportunities to improve profitability without compromising quality or the guest experience.

Financial & Administrative Responsibilities

• Monitor café sales, transactions, average checks, labor, product costs, discounts, voids, comps, and waste.
• Review daily operating results and communicate performance trends to the Assistant Director of F&B.
• Complete opening and closing checklists, shift reports, cash logs, deposit documentation, and other assigned records.
• Ensure accurate POS use, including order entry, discounts, voids, comps, room charges, and payment processing.
• Maintain appropriate cash-handling, drawer-control, checkout, and deposit procedures.
• Investigate and report cash, inventory, or transaction discrepancies.
• Ensure menu items, modifiers, pricing, and product availability are accurate in the POS.
• Assist with budgeting, forecasting, product costing, and operational planning.
• Participate in food and beverage meetings, vendor meetings, tastings, and training sessions as assigned.

Equipment, Cleanliness & Facility Standards

• Oversee the proper operation, cleaning, and routine maintenance of espresso machines, grinders, brewers, refrigeration, ice machines, blenders, dishwashing equipment, and other café equipment.
• Ensure team members follow all required equipment-cleaning and preventive-maintenance procedures.
• Maintain cleaning schedules and verify that daily, weekly, and periodic cleaning responsibilities are completed.
• Keep counters, equipment, beverage stations, pastry displays, retail shelves, tables, floors, storage areas, and guest-facing spaces clean and organized.
• Report equipment failures, leaks, temperature concerns, pest activity, facility damage, and maintenance needs promptly.
• Partner with Engineering, Stewarding, Housekeeping, and other hotel departments to resolve facility concerns.
• Ensure opening and closing procedures properly secure cash, retail merchandise, food, beverages, equipment, and café access points.

Food Safety, Alcohol Compliance & Sanitation

• Ensure compliance with ERHG and hotel policies, health department requirements, food safety standards, and applicable TABC regulations.
• Enforce proper receiving, labeling, dating, storage, rotation, holding, display, and disposal procedures.
• Maintain required refrigeration, food-holding, sanitation, and equipment-cleaning logs.
• Follow established allergy and dietary-restriction procedures.
• Ensure team members maintain proper personal hygiene and handwashing practices.
• Verify that all required Food Handler, ServSafe, and TABC certifications remain current.
• Ensure alcoholic beverages, if offered, are sold or served only by properly trained and certified team members.
• Report spills, broken glass, damaged equipment, accidents, injuries, and unsafe conditions promptly.
• Maintain a clean, organized, sanitary, and inspection-ready operation at all times.

Standards & Conduct

• Uphold ERHG and Sítio El Tropicano’s image, values, hospitality standards, and professional expectations.
• Maintain a polished and professional appearance and demeanor.
• Demonstrate integrity, accountability, consistency, urgency, and sound judgment.
• Foster a harmonious, positive, inclusive, and professional work environment.
• Protect guest privacy and exercise discretion regarding hotel guests, members, and VIPs.
• Complete responsibilities accurately, on time, and in accordance with company policies and procedures.
• Perform additional duties as reasonably assigned based on operational needs.

Qualifications

• Three or more years of café, coffee shop, restaurant, hotel, or related hospitality experience.
• Previous Café Supervisor, Lead Barista, Coffee Shop Manager, or comparable leadership experience preferred.
• Strong barista skills and working knowledge of espresso preparation, grinder calibration, milk steaming, brewed coffee, tea, and specialty beverages.
• Demonstrated ability to lead, coach, schedule, and develop hourly team members.
• Working knowledge of café operations, including ordering, receiving, inventory, retail merchandising, labor management, and cost control.
• Strong communication, organization, time-management, and guest-recovery skills.
• Ability to remain composed and organized during high-volume service.
• Experience with POS, scheduling, payroll, inventory, and ordering systems preferred.
• Working knowledge of health department requirements, allergen procedures, sanitation, and food safety standards.
• ServSafe Manager certification required or ability to obtain within the required timeframe.
• TABC certification required if alcoholic beverages are sold or served.

Physical Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when necessary.
• Ability to perform frequent bending, reaching, twisting, pushing, pulling, and repetitive movements.
• Ability to safely operate espresso machines, grinders, brewers, blenders, refrigeration, and other café equipment.
• Ability to work around hot liquids, steam, glassware, sharp objects, wet floors, and active service areas.
• Ability to work early mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Direct Reports: Lead Baristas, Baristas, Café Attendants, and other assigned hourly team members.

Reports To: Assistant Director of F&B.

This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.