Barista

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 responsibly to minimise waste and maintain portion control.
• Follow hotel procedures for requisitions, stock counts, and recording wastage.

Cash, Billing and Point-of-Sale Procedures

• Enter orders accurately into the approved POS or billing system where assigned.
• Ensure beverages are billed to the correct guest, room, table, or account according to hotel procedures.
• Follow authorised procedures for payments, discounts, voids, refunds, and complimentary items.
• Never process unauthorised discounts or remove sales from the system.
• Report billing errors or cash discrepancies promptly to the supervisor.

Cleaning, Closing and Handover

• Clean counters, display areas, equipment, refrigerators, shelves, and surrounding work areas before, during, and after service.
• Wash and store cups, glassware, utensils, and tools in their designated places.
• Dispose of waste correctly and leave the station clean and organised at the end of each shift.
• Restock supplies and complete opening, closing, and handover checklists as required.
• Secure stock and equipment according to hotel procedures.

Teamwork and Professional Conduct

• Coordinate with waiters, bartenders, kitchen staff, cashiers, and supervisors to ensure timely service.
• Attend briefings and training sessions and follow approved recipes and standard operating procedures.
• Report to work punctually in the approved uniform and maintain neat grooming.
• Follow shift schedules, hotel policies, and supervisors\' lawful instructions.
• Carry out other reasonable beverage-service duties assigned by management.

Experience / Qualification

• Minimum of SSCE/WAEC or equivalent; hospitality or food-and-beverage training is an advantage.
• Previous experience as a barista, café attendant, or beverage-service staff member is preferred.
• Knowledge of espresso preparation, coffee equipment, beverage recipes, and milk handling is an advantage.
• Basic numeracy and ability to follow recipes, portion sizes, and orders accurately.
• Basic computer or POS skills are desirable.
• Must be willing to work shifts, weekends, and public holidays as scheduled.

Competencies / Skills

• Coffee and beverage preparation skills.
• Good customer service and clear communication.
• Attention to detail, consistency, and presentation.
• Ability to work quickly and accurately under pressure.
• Equipment cleaning and safe operating practices.
• Basic stock awareness, portion control, and record keeping.
• Teamwork and problem-solving skills.

Behavioural Qualities / Other Competences

• Honesty, integrity, and accountability.
• Punctuality, discipline, and reliability.
• Friendly, courteous, and guest-focused attitude.
• Neatness and high personal hygiene standards.
• Initiative, willingness to learn, and receptiveness to feedback.
• Calm and professional behaviour when handling complaints or busy service periods.
• Performance Expectations / Key Performance Indicators (KPIs)
• Consistent beverage quality, recipe compliance, and presentation.
• Accuracy and timeliness of orders.
• Positive guest feedback and prompt handling or escalation of complaints.
• Compliance with hygiene, food-safety, allergen-awareness, and equipment-cleaning procedures.
• Accurate order entry and compliance with billing and payment controls.
• Proper stock rotation, portion control, and minimal avoidable wastage.
• Clean, organised, and fully prepared beverage station at opening, during service, and at closing.