About this role

Main Function

The Barista is responsible for preparing and serving high-quality coffee, tea, and other approved beverages while delivering courteous, efficient, and professional service to hotel guests. The role includes operating and maintaining coffee equipment, keeping the beverage station clean, managing supplies, following recipes and presentation standards, and supporting smooth daily café or bar operations in line with the hotel's service, hygiene, and safety requirements.

Role Responsibilities

Beverage Preparation and Presentation

Prepare espresso-based beverages such as espresso, cappuccino, latte, Americano, and other menu-listed drinks according to approved recipes.
Prepare tea, hot chocolate, iced coffee, non-alcoholic beverages, and other approved drinks as required.
Grind coffee beans, dose and tamp coffee, extract espresso, steam and texture milk, and maintain consistent beverage quality within the limits of training.
Follow standard recipes, portion sizes, temperature requirements, and presentation guidelines.
Prepare beverages accurately and promptly, especially during busy service periods.
Ask the supervisor for clarification where a recipe, guest request, or substitution is unclear.

Guest Service and Order Handling

Welcome guests politely, explain beverage options, and answer questions about ingredients and preparation.
Take orders accurately, confirm special requests, and communicate clearly with service staff.
Serve beverages promptly and present them neatly using approved cups, glassware, garnishes, and accompaniments.
Handle guest complaints calmly and refer unresolved issues to the supervisor.
Maintain a friendly, discreet, and professional manner at all times.

Coffee Equipment and Station Management

Operate espresso machines, coffee grinders, blenders, kettles, and other equipment only when trained and authorised.
Clean and maintain the coffee machine, steam wand, grinder, drip trays, milk jugs, and other tools according to the cleaning schedule.
Backflush and descale equipment only in accordance with manufacturer guidance and hotel procedures.
Check equipment before service and report faults, unusual noises, leaks, or performance issues promptly.
Keep the barista station organised, stocked, and ready for service.

Hygiene, Food Safety and Allergen Awareness

Maintain personal hygiene and wear the approved clean uniform and required protective items.
Wash hands regularly and keep counters, utensils, and beverage equipment clean and sanitised.
Store milk, plant-based alternatives, syrups, garnishes, and other perishable items at the required temperatures.
Check expiry dates and follow FIFO/FEFO stock rotation procedures.
Prevent cross-contact between ingredients and use clean utensils for special dietary requests.
Provide accurate ingredient information when known and refer allergy-related questions to the chef or supervisor when uncertain.

Inventory and Stock Control

Monitor stocks of coffee beans, tea, milk, syrups, chocolate, cups, lids, napkins, and other beverage supplies.
Report low stock, expired items, breakages, and discrepancies to the supervisor or storekeeper.
Assist with receiving and checking deliveries as assigned and report quantity or quality differences.
Use ingredients and consumables efficiently to minimise waste and maximise quality.

Note: This description reflects the responsibilities and requirements as provided in the posting.

Barista