Director of Operations
# Director of Operations **Wrecking Ball Coffee Roasters** · San Francisco, CA 94107 · `On-site` 🕒 **Статус:** *Опубликовано: вчера* · *Источник: Indeed* --- ### About the Role Who we are Wrecking Ball Coffee Roasters was established in San Francisco in 2011 to deliver specialty coffee that honors the entire value stream. The little wrecking ball rig is a symbol of positive change: clearing space for what comes next. Everything we do is guided by three principles: quality, partnership, and humility. Quality is non-negotiable. Every customer is treated as a peer. Technical excellence only matters when it is delivered with warmth, generosity, and humility. The company was co-founded by Trish Rothgeb, our Director of Coffee and Quality. Over more than forty years she has worked as a roaster, green coffee buyer, and educator. Widely credited with coining the term “third wave coffee,” Trish was the first woman licensed as a Q Grader in the United States. Her standards shape how we source, roast, train, and serve. Wrecking Ball Coffee Roasters is entering a period of purposeful growth. We are building a team to help lead this next chapter in a way that reinforces the DNA of the company: Precise Techniques. Warm Interactions. The role The Head of Operations is the person who articulates and makes our standards live in the cafés and delivers new growth projects. You own café operations, in-café quality, SOPs, people operations, project management, and the training curriculum that turns coffee and hospitality standards into muscle memory for the team. In essence, the Head of Operations is a servant leader that is the glue and central operating system of the company. This is a hands-on builder’s role at a time the company is growing on multiple dimensions, including new cafés, roasting production, workplace café solutions, and direct-to-consumer ecommerce. You will be on the floor with Managers as often as you are defining systems. You will work side by side with the Director of Coffee and Quality on what “good” tastes and feels like, with the Chief Business Officer on new location launches, and with the CEO on how the business runs, staffs, and scales. Café operations - Own multi-unit café performance: hospitality, workflow, drink execution, cleanliness, POS integrity, scheduling analytics, and the guest experience. - Fostering the treatment of every guest as a peer, where service is warm and unhurried, even when the bar is busy. - Set a weekly operating rhythm with café managers: labor and coverage, inventory and PAR levels, opening and closing, waste, and incident review. - Support café managers in planning labor to volume so quality is maintained at peak. Implement a cadence of schedule review and surface implications for hiring. - Ensure cafés are stocked with the right ingredients, and keep equipment (espresso machines, grinders, brewers, refrigeration, POS) calibrated and repaired. - Connect café execution to roasting and wholesale so the bar in the café matches our commitment to always delivering on the promise of specialty coffee. Quality - Set and protect bean-to-guest quality in the café: espresso, brew methods, milk temperature, matcha and tea, pastry presentation, and retail merchandising. - Translate roast intent into the cup. An Ethiopia roasted medium-light should taste bright and delicate on bar; our Pillow Fight espresso should taste delicious: Nutty and chocolatey, with a long finish. - Build a quality cadence with the Director of Coffee and Quality: daily checks, regular calibration and cupping, manage audits, and clear ways to flag a shot is, a drifted recipe, or a failing machine. - Honor the same traceability culture we use in production. When something is off, we can say what, when, and who owns the fix. - Own food safety, sanitation, and health-department compliance at every location. Standard Operating Procedures - Write and maintain a living SOP library: recipes and beverage builds, service and guest recovery, opening and closing, cash, safety, inventory, and equipment care. - Manage versioning and procedures when menus, coffees, equipment, sites, or regulations change, and retire what no longer matches how we actually work. - Implement review practices against the written standards and support café manages by coaching in the moment. People operations - Define and lead recruiting processes to support Café Managers to hire for craft and character, i.e., “Precise Techniques. Warm Interactions.” - Articulate and manage the integrity of a structured onboarding process to ensure new baristas have a five-star experience to integrate and develop their talents at Wrecking Ball. - Implement structured training modules, embedded in the right software solution. - Develop café managers by modeling coaching and performance management conversations. - Oversee scheduling, timekeeping, and California wage-and-hour compliance (e.g., breaks, overtime, meal periods, required postings). - Coordinate employee files, workplace policies, and benefits administration with outside payroll and HR support as needed. - Handle employee relations promptly and with respect. Quality is non-negotiable; so is how we treat colleagues. Project management - Plan and run new operational projects, e.g., new café or cart openings, remodels, equipment installs, menu changes, and systems work. - Work with the Head of Growth to coordinate vendors, contractors, landlords, inspectors, and internal teams so a new space is ready to serve at Wrecking Ball standard on day one, not “good enough to open.” - Stand up right-sized operating systems as we grow (scheduling, inventory, document control, a weekly KPI view), recommending new software commensurate with our scale. Training curriculum - Design the full path: new-hire onboarding, barista fundamentals, advanced drinks, sensory calibration, hospitality, food safety, and manager development. - Teach the why, not only the recipe — origin stories on the bag, roast intent, and why a guest is a peer, not a transaction. - Build materials people will use on shift: guides, checklists, tasting protocols, and sign-off standards before someone works unsupervised on bar. - Certify trainers and keep calibration alive so quality does not drift as the team grows or a new site opens. - Measure whether training works: time to proficiency, drink consistency, guest feedback, and first-90-day retention. Then revise the curriculum. What good looks like in the first year - A guest can walk into any Wrecking Ball café at any time of the day and taste the coffee as it was intended, while being met with the same warmth. - SOPs and training exist, are current, and are relied on. New people reach the bar faster and more consistently and with a great experience. - There is basic instrumentation of metrics to tell us objectively if we are doing things right. - Managers feel supported and have deep ownership of their Cafes. - Three growth projects open with poise: staff trained, equipment dialed, beverage quality indiscernible from our norms, our hospitality aspirations are evident. Who you are - Seven or more years in specialty coffee, multi-unit café, including at least two years leading managers. - You understand that technical excellence only matters when served with humility and true hospitality. - You simply love structure and organizing things. - You have articulated SOPs and a training program that people followed. - You build “followership” and are energized by others’ development. - You have real café craft. You cut your teeth on bar. You can pull the shot, taste what is off, and coach without making anyone feel small. - You understand and have demonstrated that having high standards and fun are not mutually exclusive. - Working knowledge of California employment law and café food safety (ServSafe or equivalent preferred). - You can run a project (e.g., an opening, a remodel, a systems rollout), without dropping operational routines. - Adept and religious with managing tasks in Project Management software. In our case, Asana. - You write clearly and communicate calmly. - Based in the Bay Area and look forward to traveling between locations frequently. Helpful, not required: Q Grader, barista-guild, or trainer credentials, project management certification. Pay: $90,000.00 - $120,000.00 per year Benefits: - 401(k) - Employee discount - Flexible schedule - Health insurance - Paid time off - Professional development assistance Work Location: Hybrid remote in San Francisco, CA 94107
Наблюдалась 2026-10-17, впервые 2026-10-15, источник — Indeed.