Purchasing Manager Restaurant Jobs in Silver Spring, MD

Location: Fells Point, Baltimore, MD
Salary: $70,000–$80,000 per year, based on experience
Position: Full-time, salaried

Pitango Bakery + Café is a high-volume, Northern Italian, all-day style café, bakery, bar, and restaurant located on the waterfront in Fells Point. We are committed to producing exceptional food and beverages from carefully sourced ingredients and delivering warm, polished, and memorable hospitality.

Our operation evolves throughout the day, moving from morning bakery and coffee service to a busy counter-service café and then transitioning into a full-service restaurant and bar in the evening. The ability to lead this transition seamlessly while maintaining consistent product, service, and hospitality standards is essential.

We are seeking an experienced General Manager who understands that outstanding operations, high-end products, and exceptional service must work together. This is a hands-on leadership position for someone who can lead from the floor, develop a strong management team, build sustainable systems, control costs, and grow every daypart of the business.

The General Manager will oversee all daily operations of the bakery and café, including morning bakery service, daytime counter-service café operations, evening full-service dining, and the growing bar program.

A central responsibility of this role is ensuring that the business transitions smoothly from counter service during the day to full-service restaurant and bar operations at night. This includes staffing, training, service setup, communication, atmosphere, table service, beverage execution, and overall guest flow.

The ideal candidate has experience managing a high-quality restaurant, bakery, café, or hospitality-driven operation. They should be equally comfortable engaging with guests, coaching employees, reviewing financial results, building schedules, improving systems, and leading a busy service.

This is not a desk-based management position. The General Manager is expected to be highly visible, work alongside the team, and set the standard for hospitality, professionalism, cleanliness, urgency, and product quality.

• Lead all front-of-house operations across breakfast, lunch, evening service, and bar operations.
• Manage the daily transition from daytime counter service to evening full-service restaurant and bar operations.
• Maintain a consistently high standard of hospitality and guest experience across every daypart.
• Build and grow the evening food, beverage, and bar program.
• Develop service systems that allow the team to move seamlessly between different styles of service.
• Recruit, train, coach, and retain a professional, engaged, and hospitality-focused team.
• Develop managers, supervisors, bartenders, baristas, servers, and counter-service employees.
• Create clear operating systems, checklists, training standards, and accountability processes.
• Work closely with culinary and bakery leadership to maintain product quality, presentation, portioning, and service standards.
• Manage labor, food, beverage, and operating costs while protecting the guest experience.
• Build effective schedules based on sales forecasts, service periods, and business needs.
• Monitor sales, labor, cost of goods, inventory, waste, purchasing, and profitability.
• Maintain accurate ordering, receiving, inventory, cash-handling, and administrative procedures.
• Ensure the café remains exceptionally clean, organized, safe, and prepared for every service period.
• Respond professionally to guest feedback and resolve concerns with urgency and care.
• Identify opportunities to increase sales, improve efficiency, and strengthen the overall business.
• Create a positive, professional workplace where employees feel supported, challenged, and proud of their work.

• At least three years of management experience in a high-volume restaurant, bakery, café, hotel, or upscale hospitality operation.
• General Manager, Assistant General Manager, Restaurant Manager, or Food and Beverage Manager experience is required.
• Experience managing both counter-service and full-service restaurant operations.
• Experience managing an evening dining operation and bar program.
• Strong understanding of high-end food, pastry, coffee, wine, cocktails, and hospitality standards.
• Proven ability to control labor, cost of goods, inventory, waste, and operating expenses.
• Experience building systems, training programs, and management accountability.
• Strong leadership, communication, organization, and problem-solving skills.
• Comfortable working directly on the floor during busy services.
• Ability to work mornings, evenings, weekends, and holidays based on the needs of the business.
• Food Service Manager certification required or must be obtained within the required timeframe.

• Salary of $70,000–$80,000, based on experience.
• Opportunity to lead and develop a unique Northern Italian bakery, café, restaurant, and bar operation.
• Significant influence over the growth of the evening dining and beverage programs.
• A quality-driven company committed to exceptional ingredients, products, and hospitality.
• Growth opportunities within an expanding organization.

Pitango is looking for a leader who takes pride in the details, believes that systems create consistency, and understands how great teams create great guest experiences.