Barista

Position Title:        Barista (Coffee Expert)
Reports To:        Venue Manager
Department:         600-700

General Purpose:

Front Line Guest Service Interaction.

Specialize in Coffee related beverages.

Provide excellent food service to restaurant guests.

Essential Duties/ Responsibilities:

Take food and coffee orders from guests, be able to make coffee beverages, serve food & coffee to guests.

Be able to set up and prepare coffee shop and help set up breakfast service for guests.

Basic table service of breakfast items and coffee drinks.

Follow guest service as set out in Handbook.

Side work- cleaning schedule, opening and closing procedures.

Other Responsibilities:

Close-out and reconciliation of tickets and moneys to POS reports.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills and Abilities:  Solid guest service, coffee beverage and food knowledge, organizational and interpersonal, and guest relations skills.  Basic math required.  Must be 21 or older to make alcoholic beverages.

Alertness, precision, speaking and writing ability, initiative, patience, visual, tactile, olfactory discrimination, aesthetic sense, concentration and memory are necessary mental abilities.

Education or Formal Training:  Minimum 3 months on-the-job training.

Experience:  One year experience in food & beverage, specialty coffee drinks.

Material and Equipment Directly Used:

Skis and ski lift if assigned to Dantes.  Beverage machine, credit card validator machine, calculator and POS system.

Working Environment/ Physical Activities:

100% of the day is spent indoors in a restaurant environment with limited outside work.    Constantly walking, standing, carrying, lifting objects up to 30 pounds.  Constantly balancing, reaching, handling, feeling and fingering objects.   Frequently stooping and occasionally kneeling and crouching.  Frequently using far acuity and field of vision.  Constantly using near acuity and color vision.  Constantly tasting and smelling.  Occasional fumes, odors, gases, or poor ventilation.  Frequently in extreme heat (kitchen).  Potential hazards include burns, electrical, radiant energy and toxic caustic chemicals. This is a non-skiing position.

 

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