Company description
By drawing inspiration from the flavors and traditions of celebrated global cuisines and delivering unparalleled food and hospitality experiences, the ecco/project gets more produce, meat, fish, and shellfish directly from regenerative farms and food producers onto guests’ plates, and more dollars into farmers’ pockets.
The company was born out of chef-restaurateur Spike Gjerde’s trailblazing approach developed at Woodberry Kitchen. There, Gjerde became the only chef in Baltimore’s history to take home a James Beard Award for “Best Chef, Mid-Atlantic.” Washington Post food critic Tom Sietsema has called Woodberry Kitchen “the Chez Panisse of our region.”
Ecco now includes La Jetée in the Canopy Hotel, Bar Dalí, and Cafe Terracotta at Johns Hopkins Hospital. Next year, our company will grow to include an ambitious Italian market, a university cafe, and more. We prioritize deliciousness alongside environmental and community impact. We measure our success as a company in dollars returned to growers.
Job description
We are searching for a Cafe General Manager to lead daily operations at Cafe Terracotta, our Mediterranean all-day cafe in the heart of Johns Hopkins Hospital. Each day Terracotta serves made to order rice bowls and flatbreads, prepared foods, and specialty coffee from 6.30am-7pm Monday to Friday.
The GM is a hands on role responsible for managing cafe service including food and beverage functions, managing a Kitchen Manager, ordering from ecco's production kitchen, quality control, and staffing. This role reports to Ecco's executive leadership team and includes financial performance management, growing the top line sales and managing a local food cafe to profitability. This is an exciting opportunity to join a growing, experienced hospitality group making an environmental and community impact.
Duties
• Lead and manage all aspects of cafe operations, including staff scheduling, shift management, and ensuring workflow.
• Oversee food preparation, cooking, and food presentation to maintain high quality standards.
• Implement and monitor inventory control procedures to minimize waste and optimize stock levels.
• Utilize POS systems for order processing, cash handling, and sales reconciliation.
• Train and develop team members on food safety, customer service excellence, and operational procedures.
Ensure compliance with health regulations, food safety standards, and sanitation practices across the kitchen and dining areas.
• Manage budgets, analyze profit and loss statements, and identify opportunities for revenue growth.
• Foster a positive team environment through effective communication, team training, and leadership development.
Experience
• Proven management experience in quick service or fast food restaurant environments with a focus on cafe or casual dining settings.
• Demonstrated supervising experience in food service management with strong leadership skills in team management and staff training.
• Extensive background in food preparation, cooking techniques, food handling, and kitchen management
• Experience with inventory control, budgeting, profit & loss analysis, and food safety management.
• Prior hospitality management experience including shift management, customer service excellence, and managing hospitality teams.
Compensation
this position is: salaried, varies DOE, $60,000.00 - $70,000.00
Application instructions
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Deadline
December 31, 2026