Barista

Reports To: FOH Management, GM, Director of Operations & Business Administration, Vice President of People and Culture and Founder

Purpose:  Barista is responsible service and prep. The Barista exemplifies the leadership, culture and service of No White Plates through enthusiasm, work ethic, product knowledge, and an eagerness to create memorable coffee experiences.   

Who You Are: 

• Two (1) years of experience in the direction and experience in a similar environment 
• Deep knowledge of coffee operations and products
• Must love restaurant openings
• Experience in coffee menu development
• Excellent interpersonal, communication, and relationship building skills
• Previous experience training others on coffee execution 
• High-level organizational skills with multi-tasking capabilities 
• Ability to adapt to changing priorities and manage workloads with minimal direction. 
• Dependable, highly motivated and high attention to detail and follow through. 
• Passion for the F&B industry and a commitment to delivering outstanding coffee and service.
• Flexibility to work mornings, evenings, weekends, and holidays as required.
• View setbacks and challenges as learning opportunities and a chance to enhance performance.
• Food Handler’s Certificate

What You Do: 

• Work with Beverage Team and FOH management to operate the coffee program to the No White Plate’s standard, following all company SOPs
• Actively monitor food and beverage quality at the bar to ensure adherence with the company’s standards. Provide timely feedback to managers and help lead action to correct any issues when needed. 
• Regularly observe coffee production to ensure it is operating efficiently and consistently maintaining quality standards and timeliness. 
• Maintain a thorough food and beverage knowledge
• Actively monitor all bar areas (dining room, bar, kitchen, storage areas) to ensure systems are being followed and guests are enjoying their experience. 
• Identify operational issues and system breakdowns. Provide feedback to the management team.
• Technology and platform use
• Maintain strict adherence to proper food safety and sanitation procedures. 
• Actively manage housekeeping systems and opening and closing checklists.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. 
• Ensure all new policies and procedures are adopted and executed in the restaurant
• Represent, support, and protect the brand. 
• Work with other FOH team members to provide service to the NWP standard
• Effectively communicating with management on a consistent basis

Physical Requirements

• Able to work 8-hour plus shifts
• Able to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate bar tools and knives
• Able to withstand changes in temperature, steam and heat
• Able to work in a confined area
• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation