Head Barista

Role overview

Coffee service and standards

• Lead coffee and tea preparation, presentation, calibration, product knowledge and quality assurance across hotel outlets.
• Own approved recipes, specification sheets, brewing specifications and presentation standards; develop seasonal and signature menus for approval.
• Run cupping and tasting sessions, coordinate with suppliers and train staff before menu changes.
• Work hands-on behind the bar during peak periods and coordinate quality checks and training across service points.

Team leadership and guest experience

• Lead, coach and motivate baristas; set expectations for quality, speed and guest engagement.
• Deliver onboarding and ongoing training on calibration, milk texturing, latte art, brewing and allergen awareness; assess skills and maintain training records.
• Allocate stations, preparation duties and breaks; prepare staffing recommendations and training plans; brief the team before shifts.
• Guide guests through the beverage menu, build relationships with regulars, handle feedback and lead service recovery.

Operations, stock and controls

• Maintain a clean, organized and service-ready coffee station; set stock par levels, submit purchase requests, coordinate stock counts and check deliveries.
• Apply FIFO, investigate stock discrepancies and monitor beverage cost, portion control and waste against targets.
• Ensure POS orders, billing, complimentary drinks and voids follow approved menu and control procedures.
• Coordinate order flow, food pairings, menu launches, promotions and event service with venue, kitchen, pastry and service teams.

Equipment, safety and opening

• Dial in grinders and verify dose, yield, extraction time and taste at opening and throughout service.
• Oversee equipment cleaning schedules and records; report faults and coordinate preventive maintenance and readiness.
• Handle dairy and alternative milks correctly, maintain allergen controls and enforce food safety, hygiene, safety and emergency procedures.
• Support equipment installation, testing and supplier training; prepare opening par levels, train the opening team and report launch gaps.
• Maintain calibration, cleaning, temperature and waste records; report incidents, near misses and unsafe conditions.
• Promote reusable cups, composting coffee grounds and correct waste separation.

Role expectations

• Lead and train baristas while maintaining hands-on coffee service and consistent quality.
• Bring practical knowledge of coffee preparation, espresso calibration, milk texturing, latte art and brewing methods.
• Maintain food safety, hygiene, allergen communication and accurate operational records.
• Manage guest service, stock, costs, equipment readiness and coordination across hotel teams.