Barrista

Department: Food & Beverage
Reports To: Restaurant Manager / F&B Manager

1. Position Summary

The Barista is responsible for preparing and serving consistently high-quality coffee, tea, specialty beverages, and other café products while delivering warm, professional, and efficient guest service.

As a key guest-facing team member, the Barista contributes directly to the outlet’s identity by combining excellent beverage preparation with strong product knowledge, attractive presentation, cleanliness, suggestive selling, and genuine hospitality.

2. Key Responsibilities A. Coffee & Beverage Preparation

• Prepare espresso, Americano, cappuccino, café latte, flat white, mocha, macchiato, and other specialty coffee beverages according to approved recipes.
• Prepare teas, hot chocolate, iced beverages, smoothies, and other beverages offered by the outlet.
• Operate espresso machines, coffee grinders, blenders, and related equipment correctly.
• Grind, dose, tamp, and extract espresso according to established standards.
• Steam and texture milk to the appropriate temperature and consistency.
• Develop competent basic latte-art presentation.
• Ensure beverages are served at the correct temperature, portion, and presentation standard.
• Maintain consistency regardless of business volume.

B. Guest Service

• Welcome and acknowledge every guest warmly and professionally.
• Take beverage and food orders accurately.
• Explain menu items and make appropriate recommendations.
• Understand guest preferences and recommend suitable coffee, tea, pastry, and bakery combinations.
• Respond professionally to guest questions, requests, and complaints.
• Maintain efficient service during peak periods without compromising quality.
• Create a relaxed and welcoming café experience that encourages repeat visits.

C. Food & Beverage Product Knowledge

The Barista must develop comprehensive knowledge of all food offerings, including breads, croissants, pastries, cakes, sandwiches, and other menu items.

The Barista should be able to recommend suitable pairings, such as coffee with pastries or breakfast products, and explain basic ingredients and allergens where required.

D. Upselling & Revenue Generation

• Actively promote pastries, bakery products, desserts, and premium beverages.
• Recommend beverage upgrades, additional espresso shots, and appropriate add-ons.
• Promote daily specials, seasonal products, and café promotions.
• Encourage takeaway purchases where appropriate.
• Understand daily sales targets and contribute toward achieving them.
• Avoid aggressive selling; recommendations should enhance the guest experience.

E. Cashiering & POS

• Accurately enter orders into the POS system.
• Process cash, card, and other approved payment methods.
• Issue receipts where required.
• Maintain accurate transaction records.
• Follow cash-handling and revenue-control procedures.
• Immediately report discrepancies, voids, or payment problems to the supervisor.

F. Barista Station Management

The Barista is responsible for maintaining a clean, organized, and fully stocked workstation throughout the shift.

This includes maintaining appropriate levels of coffee beans, milk, syrups, teas, takeaway cups, lids, napkins, and other consumables while ensuring the workstation remains clean and visually presentable.

G. Coffee Machine & Equipment Care

• Conduct opening and closing cleaning procedures for espresso equipment.
• Backflush and clean espresso machines according to manufacturer and hotel requirements.
• Clean steam wands immediately after use.
• Clean grinders, knock boxes, and preparation surfaces regularly.
• Report equipment faults immediately.
• Never attempt unauthorized repairs.
• Ensure equipment is switched on and off according to established procedures.

H. Hygiene & Food Safety

• Maintain excellent personal hygiene and grooming.
• Follow all hotel food-safety and sanitation procedures.
• Maintain appropriate storage temperatures for milk and other perishable products.
• Prevent cross-contamination.
• Follow FIFO/FEFO stock-rotation procedures where applicable.
• Maintain clean utensils, counters, refrigerators, and equipment.
• Immediately report suspected food-safety issues.

I. Stock & Cost Control

• Monitor daily beverage stock requirements.
• Minimize wastage of coffee beans, milk, syrups, and other ingredients.
• Record wastage according to established procedures.
• Assist with stock counts.
• Ensure portion-control standards are followed.
• Notify the supervisor when stock reaches reorder levels.
• Protect hotel assets and consumables from misuse or loss.

3. Opening Duties

The Barista will be expected to prepare the station before service by:

• Checking and preparing all equipment.
• Calibrating the grinder and espresso extraction.
• Preparing mise-en-place.
• Checking milk and beverage stocks.
• Replenishing takeaway materials.
• Reviewing daily specials and promotions.
• Ensuring the entire coffee station is clean, organized, and ready before guests arrive.

4. Closing Duties

At the end of service, the Barista will:

• Clean and sanitize equipment and work surfaces.
• Complete espresso-machine cleaning procedures.
• Properly store ingredients and perishable products.
• Record wastage.
• Replenish stock for the next shift.
• Assist with POS reconciliation where required.
• Leave the station fully cleaned, organized, and prepared for the next service period.

5. Guest Service Standards

Every Barista should demonstrate the following service standards:

1. Warm Welcome
2. Accurate Order
3. Skilled Preparation
4. Attractive Presentation
5. Product Recommendation
6. Genuine Farewell

The objective is not simply to make coffee, but to create a café experience that guests associate with quality, consistency, and genuine hospitality.

6. Required Skills & Competencies

The successful candidate should demonstrate strong capability in:

• Espresso preparation
• Milk steaming and texturing
• Basic latte art
• Coffee and tea knowledge
• Guest engagement
• Communication
• Suggestive selling
• POS operation
• Cash handling
• Hygiene and sanitation
• Attention to detail
• Speed and organization
• Teamwork
• Stock and waste awareness
• Ability to work under pressure

7. Qualifications & Experience Minimum Requirements

• Secondary school certificate or equivalent.
• Previous experience as a Barista, Café Attendant, or similar F&B service position is preferred.
• Formal barista training is an advantage.
• Knowledge of espresso machines and grinders is preferred.
• Good spoken English and interpersonal skills.
• Numeracy sufficient for POS and cash-handling responsibilities.
• Food hygiene certification is advantageous.

Candidates with strong hospitality attitudes and limited barista experience may be considered where they demonstrate the aptitude and willingness to complete structured barista training.

8. Personal Attributes

The ideal Barista should be:

• Friendly and approachable
• Energetic
• Guest-focused
• Well groomed
• Reliable and punctual
• Detail-oriented
• Calm under pressure
• Commercially aware
• Passionate about coffee and café culture
• Willing to learn
• Comfortable interacting with a diverse range of guests

9. Performance Indicators

Performance will be assessed against the following key indicators:

• Beverage quality and consistency
• Guest satisfaction
• Order accuracy
• Service speed
• Cleanliness and station standards
• Product knowledge
• Upselling and revenue contribution
• Wastage levels
• Stock-control compliance
• Attendance and punctuality
• Teamwork and collaboration
• Adherence to hotel SOPs
• Compliance with food-safety and hygiene standards