Cafe EIR

Roles and Responsibility

You will own the café vertical end to end -concept, menu, team, operations, culture, and growth.

You will work directly with the founders to define what the Foodstories café stands for, and then

make it real.

It is a founding role for the café. You will be expected to think like an entrepreneur, act like an

owner, and lead like someone who has built before.

What You Will Build

1. A Café With a Clear Point of View

Design and own the café concept — the menu, the experience, the aesthetic, and the feel. Every

decision should reflect a strong, confident philosophy around food, sourcing, and hospitality.

● Develop a menu that is ingredient led, seasonal, and rooted in quality

● Ensure the café experience is distinctive and memorable — not generic

● Balance culinary ambition with operational reality

2. Café Operations That Scale

Build the operational backbone: systems, SOPs, team structure, and vendor relationships. A great

idea means nothing without execution that holds up day after day.

● Hire and develop a kitchen and front of house team

● Establish quality benchmarks and ensure consistency

● Build the back end that makes great hospitality repeatable

3. A Business That Is Commercially Viable

You will think about the café as a business. You will own the P&L, understand unit economics, and make decisions that balance quality with commercial sustainability.

● Develop pricing, costing, and margin thinking

● Identify and pursue revenue streams beyond the core menu

● Grow the café with discipline, not just ambition

4. The Café as the Heart of the Foodstories Ecosystem

The café should connect naturally with the broader Foodstories world - retail, sourcing, storytelling,

and community. It should feel like the most alive part of the platform.

● Align café offerings with the retail and product philosophy

● Create experiences - tastings, workshops, collaborations, that deepen engagement

● Help tell the Foodstories story through every touchpoint in the space

5. A Culture of Craft and Hospitality

The best cafés are defined by their culture. You will set the standards, attract the talent, and build an environment where excellence is the baseline and hospitality is genuine.

Who You Are

You have built something before, or you have led something significant and you carry that

experience with clarity and humility. You are not looking for a job. You are looking for a platform.

You might come from:

● A successful café, restaurant, or F&B concept as a founder, chef-owner, or senior operator

● A fine dining or hospitality background with a desire to build something of your own

● A corporate or group hospitality role where you built verticals, not just managed them

What Defines You

● Deep knowledge of food, cafés, and the full F&B ecosystem - from kitchen to front-of-house to P&L.

● International exposure: you have worked in or been shaped by global food cultures and

standards

● An entrepreneurial mindset - you are comfortable with ambiguity, energised by ownership,

and accountable for outcomes

● An eye for quality and detail that most people simply do not have

● The ability to lead and inspire a team around a shared vision

● Commercial literacy - you understand what makes a café not just beautiful, but sustainable

The Ideal Background

We are open to profiles, not just resumes. That said, the right person will likely have:

● 10+ years across F&B, cafés, or fine dining - with time spent building, not just executing

● Experience working internationally, or in environments shaped by global culinary standards

● Exposure to both the creative and the commercial sides of the business

● A network in the food world - among chefs, suppliers, and the broader hospitality

community

● A track record of building teams and cultures, not just menus

Relevant educational backgrounds may include culinary institutions such as Le Cordon Bleu, the

Culinary Institute of America, Ecole Ferrandi, or comparable global programmes - though we value

experience and perspective equally.

The EIR Structure

This is an Entrepreneur in Residence engagement. You will work closely with the founders and

leadership team, with meaningful ownership - financial and creative - in what you build.

We are not looking for someone to run a café we have already designed. We are looking for

someone to design it, build it, and own it.

Compensation will reflect the nature of this founding role and will be discussed directly.

Closing

Foodstories exists to improve quality of life through food.

The café is where that promise becomes most tangible - a physical space where people experience

what we believe, taste what we source, and leave with a little more care for how they eat.

If you have built in this world, have a point of view worth building around, and are looking for a rare

opportunity to do it with real conviction and backing - we would like to hear from you.