Barista

Position Summary Provides customers with prompt service, quality beverages and food products. Maintains a clean and comfortable store environment. Primary Responsibilities / Essential Functions Helps guests select food and beverages by providing information about available selections. Upsells food and beverage items to maximize profitability. Enters orders to the POS system and records guests' choices, special dietary needs and special requests. Prepares quality products including coffee and non‑coffee beverages with the use of an espresso machine, blenders and other equipment assisting in beverage preparation. Prepares food items according to recipes. Ensures guests are served quickly, courteously, and efficiently. Operates a cash register and receives payment from customers in cash, credit card, or room accounts. Accurately counts and provides change to customers as required. Balances all payment methods with accuracy to sales report. Follows all standard food handling, sanitation, TIPS and health department guidelines. Must wear non‑slip, oil‑resistant shoes. Follows all safety policies and procedures. Reports potential safety issues to manager whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with the hotel’s Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Other Responsibilities / Supportive Functions Maintains the cleanliness of the work areas. Keeps area stocked. Provides guests a high level dining experience, while maintaining a professional distance and staying alert to their needs. Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft. Qualifications (Relevant Experience, Education and Training) One year food service or barista experience, preferably in a hotel/resort environment. Possess a basic knowledge of food and coffee preparation, service standards of comparable hotel, guest relations and etiquette. Must have a general knowledge of coffee beverages served. Requires ability to serve needs of guests through verbal face‑to‑face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate a positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. Completes required training as scheduled. Requires ability to perform basic math skills such as addition, subtraction, multiplication and division. Requires ability to learn and use POS computer systems used at the hotel. Strong attention to detail. Must be able to remain organized and handle multiple tasks and work under pressure of serving multiple guests at once. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Must know all applicable health standards. Must maintain a clean appearance and professional demeanor. Special Skills & Abilities / Mental and Physical Demands While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as extremely hot glassware and plateware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests. The team member is frequently alerted of a coworker’s presence from behind to avoid accidents. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. The team member occasionally pushes and pulls carts and furniture. Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays, glassware, trashcans, and dishes. The team member is required to have close visual acuity to perform the job. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working inside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware. The team member occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining areas. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions). Equal Employment Opportunity We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. #J-18808-Ljbffr