TITLE:

Barista

LAST UPDATED:

October 6, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Assistant Food and Beverage manager

FLSA STATUS:

Non-Exempt

COMP LEVEL:

 4

 

 

________________________________________________________________

Summary:  The primary responsibility of the Barista position is to develop enthusiastically satisfied customers all of the time by making and serving quality coffee drinks in Sips. Baristas are responsible for providing: excellent guest service, drink samples, utilizing up-sell, and cross-sell methods to increase food and drink sales.

 

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

 

Essential Job Functions:

• Provides quality beverages consistently for all guests, following prescribed recipes for brewing a variety of specialty coffee drinks, teas, smoothies and milk shakes.
• Welcomes and connects with every guest. Develops rapport with guests by learning their names, favorite drinks and food items.
• Sells, prepares and serves variety of food and drink items, ice creams, smoothies to guests.
• Discover guest needs and appropriately suggests product with every guest to enhance service and meet sales goals.
• Accurately processes transactions through the POS terminal and counts back change to customers.
• Responds to guests needs and says “thank you” to every guest.
• Demonstrates the “Just Say Yes” behavior by taking care of the guest needs.
• Maintains a clean and organized workspace.
• Adheres to all company recipes and measurements.
• Answers the café telephone in a friendly manner using a professional greeting.
• Ability to multi-task
• Clean and clear tables as they are vacated

 

 

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise and Business Vision.
• Learns comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

 

Required Knowledge of:

• Principles, practices, and process of proper cash handling.
• Principles, practices, and processes of food and beverage preparation and delivery
• Principles, practices, and processes of safe food handing.
• Principles, practices, and process of up-selling and cross-selling.
• Principles, practices and process of basic knife safety guidelines.

 

Required Skill in:

• Ability to learn quickly.
• Ability to maintain a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team.
• Ability to understand and carry out oral and written instructions and request clarification when needed.
• Recognizing and correcting situations that re unhealthy or may lead to poor guest service.
• Monitoring and providing guest service.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.
• The ability to demonstrate and perform guest service

 

Education, Experience, Licenses, Registrations, and Certifications:

• High School Diploma or equivalent, and three (3) months guest service experience in a fast-paced environment or equivalent combination of education, training and experience.
• Previous Barista experience preferred and Food and Beverage experience a plus.
• Low security gaming license issued by the Grand Ronde Gaming Commission.
• State of Oregon Food Handler’s Certificate.
• Must be at least 16 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of, or receive, certain health vaccinations.

 

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment, with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing, walking, bending, reaching, kneeling and lifting up to 50 pounds.
• Work is subject to frequent use of hands to finger, handle, feel and reach with hands and arms.

 

Equipment and Tools Utilized:

• Equipment utilized: box knife, card board crusher, tools and equipment normally used in providing food and beverages such as coffee urns, espresso machines, blenders, push carts, trays, bus tubs, utensils and serving plates, telephone, audio/video equipment, and two-way radio, rapid cooking oven.