باريستا رئيسي

The Master Barista is responsible for assisting the Beverage Manager coordinating all phases of restaurant/outlets/bars/banquet beverage operations in the Hotel; coordinate these activities on a daily basis; assist in program planning and quality control.

This position is Critical for F&B Operations to ensure that Guests have a unique and memorable experience with regards to Coffee presentations.

Maintain the services and reputation of the Hotel and act as a management representative

• Barista should be able to provide The Perfect Cup of Coffee as well as Perfect Cappuccinos and Lattes and other Coffee Drink Recipes
• To do this the Barista must be able to produce a Perfect Espresso/Coffee Shot.
• Barista Espresso Machine Skills-A Barista will generally learn the difference between the various types of espresso machines which are used to provide the proper pressure for extraction by forcing hot water at high pressure through tamped and roasted, ground coffee.
• In addition a great Barista is a “people person” who wants to give customers a great coffee experience so they come back again and again.
• A Barista Should Know About Coffee – the World’s Three Main Growing Regions.
  
• Working the Counter – The Master Coffee Barista.

• A Barista often works the whole front counter area of the coffee shop and may participate in serving food items as well as various coffee drinks, tea and other beverages.
  
• A good team player – “works well with others.”
• A master Barista is a multi-task expert, taking care of numerous things in the proper order with the goal of providing supreme customer service and exceptional specialty coffee drinks.
• Ability to multi-tasked requires the Barista to think of what needs to be done at the particular moment and constantly prioritize items for the best efficiency.
• The ability to multi-task requires that you do more than just work fast, and it also does not include being hyper-active or extra speedy without purpose.
  
• An experienced Barista knows that the customer always comes first because your whole purpose is to give them a wonderfully positive experience in your coffee creations.
  
• Barista Knowledge About the World’s Finest Coffees
• A Barista should also know something about the world’s finest premium gourmet coffees – just some basic knowledge about taste profiles and how the coffees are processed, perhaps where they are grown and their most redeeming qualities.
• For example you should know about how a Jamaican Blue Mountain Coffee differs from an Ethiopian Harrar Coffee, and some of the overall qualities including body, sweetness/bitterness, acidity, aroma, and also the aftertaste. Attend a coffee cupping (professional coffee tasting) to learn more about coffee and advance your Barista knowledge.
• A great Barista will know how a Yemen Mocha Coffee differs from a Ethiopian Sidamo Coffee or a Kenyan Coffee, and which work best in the various Coffee Recipes.
• Barista should know the basic differences between Robusta and Arabica coffee beans.
• A professional Barista should also know about Grinding and Roasting Coffee including Grinding Coffee for Espresso.
• Keep a Neat Workplace and a Neat Appearance
• Cleanliness is clearly next to godliness when it comes to being a Barista. Not only must you keep your brewing equipment clean and your work area spotless, you must also maintain a neat physical appearance.
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant & bars.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Shifts priorities and goals as work demands change.
  
• Prioritizes tasks effectively to ensure most important tasks are completed on time.
  
• Delegates and follows-up effectively.
  
• Seeks, listens and responds to Guest feedback.
  
• Coaches team on how to exceed Guest expectations.
  
• Does not blame others; takes accountability for problems.
  
• Training and continuing education- Support members of the division training team in the role of teacher.
  
• Participating in all levels of division training update meetings.
  
• Identify skill gaps within beverage and partnering to customize learning solutions.
  
• Assist in the positions specific training.
  
• Evaluate recipe inconsistencies and coach on proper procedures.
  
• Organizes and conduct monthly training classes covering, service and overall product knowledge.
  
• Oversee all the new trainees through the process, conduct end of training certification.
  
• Supports food & beverage outlets by preparing specialty coffee menus themed to the operation.
  
• Pair coffee with food selection at the fine dining outlet.
  
• Present recipe selection for review four times annually.
  
• Evaluate and review all new products with Beverage Manager for possible placement in outlets.
  
• Creates a positive team atmosphere among Team Members.

• Provides feedback and coaching to the Team regularly.
  
• Understands building capability through Cross training.
  
• Ensures new products are executed properly following roll-out.
  
• Ensures product quality and great service.
  
• Shows enthusiasm about guest within the restaurant/bars.
  
• Taking Ownership of issues or tasks and also give detail update of the Beverage Manager.

• Effectively identifies restaurant/bars problems through reports and can ideate & execute to resolve

• Assist in planning regular and special event Menu.

• Stock the service bar and lobby bar as needed.

• Take an alcohol and mixer inventory on the first of every month. Reconcile the inventory with purchases to insure all is accounted for.

• Direct responsibility for training the staff for all coffee service.

• Creates a positive team atmosphere among Team Members.

• Maintains records of staff periodic manner and operating costs.

• Provides feedback and coaching to the Team regularly.

• Understands building capability through Cross training

• Treats all Team Members fairly, with respect.
  
• Sets high standards for appropriate team behavior on shift.

• Works with beverage staff to ensure proper food presentation and proper food-handling procedures.

• Handle guest complaints in restaurants & bars.
  
• Schedules periodic beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
  
• Meet with sales representatives to order supplies such as glassware, utensils, and cleaning items. Arrange for maintenance and repair of equipment and other services.
  
• Ensures new products are executed properly following roll-out.

• Is capable of handling irate customers with a friendly/calm attitude.

• Is flexible in dealing with changes/problems (e.g., being short staffed).

• Has effectively forecasted restaurants & bar needs.

• Shifts priorities and goals as work demands change.

• Prioritizes tasks effectively to ensure most important tasks are completed on time.

• Delegates and follows-up effectively.

• Attendance and participation of weekly F & B meeting and Department Head meeting

• Proficiency in Point of sale (POS) software, inventory software, Restaurant & Bars guest satisfactory tracking software etc.

• Assure completion of requisitions where deemed necessary.

• Assure the completion of weekly schedule and shift duties

• Maintaining a labor cost.

• Completion of monthly inventory.

• Minimize number of customer complaints.

• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

• Staff professional attitude and proper meeting Company appearance and uniform standards.

• Teamwork-Relations with co-workers and management.

• Responsible for staff training and development.

• Ensure all staff received the appropriate training.

• Personnel selection.

• Proper hiring procedures followed.

• P&L monthly meeting.

• Personal development and growth.

• Discipline of personnel when required.

• Assist all scheduling within the department.

• Participation towards overall Hotel Maintenance and cleanliness.

• Achieving service that exceeds expectations.

• Assisting in the overall maintenance of the operation at a level in keeping with the standards prescribed.

• Minimize the number of Workmen's Compensation claims.

• Report any deficiencies in equipment and facilities.

• Required to be present to serve VIP’s during Operations.

• Must have flexible availability due to needs of our VIP guests

• Able to independently manage and be responsible for high value coffee and equipment

• Able to manage multiple outlet coffee inventory and par levels

• Develop SOPs from extensive knowledge and experience

• Train multiple outlets in coffee preparation, latte art and sales

• Work with procurement all necessary items related to their operations

• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.