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Sonder is a coffee company with its own roastery and two cafés in Belgrade.
Our cafés are everyday places: morning coffee with a pastry and breakfast, a quick bite or beans to-go in the afternoon, and a glass of wine with a snack in the evening.
The food is simple and familiar no complicated plating or experiments what you can comfortably eat every day. The menu is compact and changes often. It was created and is still curated by Ivan Shishkin.
The roastery is open to the floor – guests can see every stage from the hall. Coffee roasting is led by Maxim Saprykin(ex. Bolshecoffee Roasters).
We also have a retail shelf: drip bags, capsules, whole beans, granola, jams, and more to take home.
Founders: Klim Zhukov (Aster, Rene) and Evgeniya Tolmacheva (ex. Verle Coffee Roasters).
Take responsibility for performance across two cafés:
– review sales
– cost of goods sold
– labour costs
– write-offs and profit
– work with café managers to identify reasons for variances
– agree actions and track results.
Lead the café managers:
– set goals and priorities
– review performance
– provide feedback
– take part in recruitment and develop their ability to manage independently.
Ensure service standards are consistently met:
– regularly review café operations and guest feedback
– work through the managers to resolve problems and check the results.
Review staffing levels, scheduling, stock management and the condition of both cafés.
Support managers in resolving complex staffing and operational issues.
Work with head chefs on product quality, coordination between kitchen and front-of-house teams, cost of goods sold and write-offs; agree joint actions.
Improve processes across the two cafés and report results, reasons for variances, action plans and issues requiring group-level decisions to the Operations Director.
At least two years of experience independently managing a café or restaurant with a kitchen, with responsibility for its team and performance.
Experience leading café managers or other supervisors: setting objectives, reviewing performance and developing their skills. Experience managing multiple locations is an advantage.
Ability to read a P&L, understand changes in revenue, cost of goods sold and labour costs, and make decisions based on the numbers.
Experience using restaurant management software. Knowledge of Syrve/iiko is an advantage.
English sufficient to communicate independently with guests and handle difficult situations; Serbian sufficient for day-to-day work with teams and contractors.
– A role in modern, growing hospitality venues in Serbia, with a strong product offering and high guest traffic.
– The opportunity to directly influence the development of our cafés.
– A team of committed professionals who are happy to share their experience and knowledge.
– Salary payments that are always on time.
– A five-day working week with two days off and nine-hour shifts.
– No fines or deductions from your pay for stock losses or wastage.
– Training and development opportunities.
– An employee discount.
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