Head Barista supervises and coordinates the other employees working in a bar. Typical work activities for a Head Barista are preparing drinks, testing new recipes, ensuring that beverage products are stored properly, enforcing safety regulations, and maintaining supplies, bar inventory. The ideal candidate should demonstrate beverage preparation knowledge and skills, leadership. He/she must inspect drinks preparation area for proper cleanliness and prevent food contamination risk by daily inspection of food and beverage products stored and used at the bar.
Role and Responsibilities
1. Maintaining Standard Procedure
Ensure that all policies and procedures are followed in his or her Bar as mentioned in the Qoot Operations Manual.
Never change any policies, standards, and or specifications of the operation of the operation without asking the management for consent.
Be committed to implement service and bartending standards (service sequence, bartending manners, etc.) understand that these have been developed to enhance the brand.
Prepare and implementation of company policy, business plan and business management.
Understand the concept identity, standards, procedures, staffing and hierarchy.
Familiarity with the market situation, distribution channels, competitors.
Dealing with every outlet by itself according to the specifications (location, number of employees)
Following up om standards (hygiene and sanitation, scheduling, performance and quality of products and service)
Participating in opening of outlets.
Participating in training sessions.
Elaborating new ideas.
Daily Operations Duties
Opening Duties: The Head Barista is responsible to do the opening checklist or follow up on the bar checklist performed by the Barista. He/she should follow up on all the required tasks such as:
Receive orders from the store and suppliers (checking if the received products (quality and quantity) are as per requested.
Closing Duties: The Head Barista is responsible to do the closing checklist or following up on all the required tasks.
Preparing requisitions for the next day.
2. Cost Control
Follow the ordering, receiving, and storing procedures strictly.
Always act in the best interest of the company with regards to minimizing costs (food, beverages, labor, and all other reachable expenses)
Managing inventories and breakages: he/she follows-up on all the numbers and variances that appear during inventory.
Pay attention to the cost control conclusion including recipe and ingredient changes.
3. Quality Control: Production and Service
Assisting in checking the quality of the received food and beverage products at his/her outlet.
Ensuring all received products are stored in the designated locations (dry store, fridges m and freezers0 properly and safely
Ensure that all products in the menu (food or beverage) are being consistently prepared and served according to the restaurant's recipes, portioning, cooking and service standards.
Have a keen eye for detail and be constantly aware of the total picture within the restaurant.
Coordinate with the outlet manager concerning everything related to bar employees.
Coordinate with the outlet manager concerning everything related to standards and procedures as well as new openings.
Make sure that the food and beverage are served withing a reasonable time (as per our standards)
4. Cleanliness and Maintenance Responsibility's
Achieve company targets in appearance of his/her bar, its sanitization and cleanliness through training of his/her team.
Ensure outlet is impeccably clean, pleasant, and tidy.
Ensure that the equipment and utensils at his/her bar are clean and in good condition. Report any deterioration as quick as possible to manager on duty
Carefully watch for chipped smallware (china and glassware) and ensure that it is taken out of circulation immediately. Should co-ordinate closely with the stewarding staff. Report problems to the Outlet manager as appropriate
5 People Management
Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools.
Punctual attendance to each shift
Arranging meal breaks for his/her shift.
Training and develop his/her staff members. Be an excellent trainer and conduct training season by him/herself.
Continually strive to develop the staff technically and professionally.
Ensure that the employees know their product.
Ensure that the employees are always properly dressed.
Be knowledgeable about disciplinary actions policies and procedures in order to take fair and consistent actions.
Provide feedback to the outlet manager when evaluating staff members.
Management and development of bar team.
Conduct timely performance reviews for staff.
Participate in weekly managers meeting.
Key Performance indicator (KPI)
must add up to 100%
Health & Safety Audit Rating
Brand Audit Score
CRM reports (Mystery diner, 3rd party platform
Qualifications and Education Requirements
A Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management
Must have at least 4 years of experience in the food services industry with at least one year in the same position, while experience in a multi-unit food service company or high-end casual dining venue is also preferred.
Technical skills and KNOWLEDGE:
Excellent beverage knowledge
Excellent Coffee Knowledge & Coffee art
Computer skills windows, word, excel, outlook, and restaurant POS systems.
Ability to lift over 20 Kg on a regular basis.
TRAINING & Certifications:
Food Hygiene Certificate
Basic competency- Technical competency
Knowledge of Food & Beverage products- Conduct staff briefings
Written and spoken English- Coffee Making & Coffee art
Leadership skills- Complaint Handling
Basic Mathematics- Computer skills Windows, word, excel, outlook, POS systems
Fanatical attention to detail- Mocktails
Managerial competency (for Managers only)
Training & development