Two Pence Market, opening Summer 2026 in Milton Lower Mills, is hiring an assistant counter manager to join and lead our opening team. Housed in a beautifully restored 1922 bank building at the corner of Adams and Eliot Streets, the market blends historic character—including original woodwork, chandeliers, a fireplace, and the former bank vault, now transformed into a curated bottle shop—with a fresh, chef-driven vision.
Two Pence Market will feature seasonal produce, specialty groceries, prepared foods, a coffee and espresso bar, smoothies, house-made bagels, an ice cream window, and outdoor patio seating. Our goal is to breathe new life into a local landmark while creating a vibrant gathering place for the Milton Village and Lower Mills communities.
As part of S&R Hospitality Group—home to Steel & Rye, S&R Bakery, and Prairie Fire—we offer opportunities for growth, learning, and career development in a culture built on hospitality, teamwork, and craftsmanship. We're looking for enthusiastic, hardworking people who are excited to help shape something special from day one. This is an excellent opportunity for an applicant who is new to management and looking to grow.
We anticipate a start date in mid-July in preparation for opening the market.
Salary range: $50,000-$60,000 per year
All management roles will report to the Executive Chef Director. The Assistant Counter Manager will report directly to the Counter Manager and will be the manager on duty for afternoon and evening shifts. A typical weekday shift time would be 12:30pm-9:30pm. At least one weekend day of availability is required.
The counter lead role is the primary leadership role behind the counter reporting to the Counter Manager. The Assistant Counter Manager is responsible for the entire market counter and staff, as well as ensuring that counter operations are running smoothly.
Key Responsibilities
- Lead and model exceptional hospitality and customer service, providing real-time coaching and support to the team.
- Work alongside staff in a hands-on capacity, ensuring smooth daily operations, timely service, and a positive guest experience.
- Train, coach, schedule, and develop team members through regular feedback and performance management.
- Maintain high standards of cleanliness, organization, food safety, merchandising, and presentation throughout the market.
- Communicate effectively with leadership regarding staffing, inventory, guest feedback, operational needs, and opportunities for improvement.
- Complete daily manager logs, assist with troubleshooting operational issues, and fill open shifts when needed.
- Closing "manager on duty" overseeing Front of House staff through the end of day (9pm or 10pm closing time)
Qualifications
- Passion for hospitality and a commitment to creating exceptional guest experiences.
- Strong leadership, communication, coaching, and team-building skills.
- Minimum one year of supervisory or management experience in a customer service or food service setting.
- Excellent organization, problem-solving, delegation, and time-management abilities.
- Reliable, adaptable, detail-oriented, and eager to learn.
- Ability to provide constructive feedback and foster employee growth.
- Demonstrated ability to drive sales, manage costs, and achieve operational goals.
- Prompt communication using email, text and management software.
Physical Requirements
- Ability to stand and walk for extended periods, including shifts of 8–10 hours.
- Ability to frequently lift, carry, push, and/or pull up to 50 pounds.
- Ability to regularly bend, stoop, reach, climb stairs, and perform repetitive motions.
- Ability to work in a fast-paced environment and safely perform the essential functions of the position, with or without reasonable accommodation.
TRAINING & EDUCATION
- Be an expert on all counter operations, changes or updates, and be the main line of communication with the counter team on execution of these.
- Attendance at pre-shift or pre-meal should be prioritized for menu knowledge and continued education
- In conjunction with the Counter Manager, create and maintain training for all products, equipment usage, and maintenance.
- Execute training for all employees assigned to work on the Counter.
- Coach counter employees on best practices and follow up on procedures.
- Identify and nurture counter staff who may be interested in growth or more responsibility
DAY to DAY EXPECTATIONS
- Provide and model outstanding hospitality for our guests.
- Coach counter employees on our hospitality expectations, procedures, and cleanliness standards.
- Ensure guests are being assisted and orders being filled in a timely manner.
- Delegate tasks and stations to counter staff. When busy, assessing stations and responding when necessary. Plan out what tasks need to be done for the day and when.
- Keep the staff moving/engaged on tasks and side work when not actively helping guests.
- Ordering and inventory of any products we need to run the counter and problem solve when running low
- Communicating seasonally or daily changing products and communicating changes to staff and guests
- Communicate regularly with the Counter Manager on staffing, inventory, guest feedback, and training.
- Take catering preorders and guide guests through our catering selections.
- Coordinate planning and execution of catering orders
Learn more at our website twopencemarket.com or on Instagram @twopencemarket.
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
Application Question(s):
- The availability requirement for this role are afternoon and evenings, as well as at least one weekend evening availability. Does this align with your availability to work?
- What interests you about working at Two Pence market?
Experience:
- food service: 1 year (Required)
- management: 1 year (Required)
Work Location: In person
