Backporch is looking for a rockstar to join the team at our busy drive-up location on Reed Market and 15th. Barista experience is a plus, but not required. An aptitude for customer service is a must. Must be available Wednesday & Saturday. Please see job description below. Respond to this posting with resume, or drop it off in person after 11 am any day.
Job Description: Barista
Hours per week: Part Time
Work Days: 2-3 days a week
Expected Work Days: Wednesday & Saturday (and shifts covered as needed)
Sick Pay: Max 40 hours paid per year on accrual basis.
Reports to: Café Manager
Primary Role: Customer service ambassador and steward of great coffee.
Personal Accountability: You engaging, professional, sales-driven, educated on product, self-motivated, vibrant, approachable, compassionate, and empathetic. You communicate positively and create genuine interactions with coworkers and customers. Most importantly, you foster an environment that showcases the Backporch culture of amazing coffee and even better customer service.
Customer Interaction: Positive, genuine, upbeat and always with a smile. Greet all customers in a timely fashion, and with a sense of urgency. Thank all customers, within ear- shot, for coming in. Learn the names of our regular customers, try to remember remember their drink order, and get to know them on a personal basis when appropriate.
Coffee Knowledge: Focus on continual education of our coffees, including sourcing, roast profiles, origins, and tasting notes. Understand our company culture on mindful sourcing of fair-trade, small harvest, high-grade green coffee.
Drink Knowledge: Become familiar with all Backporch drink recipes including ingredients, recipes, temperatures, preparation, serve-ware and available add-ins. Know the beverages in the cold case and define touch-points that will help to explain them to our guest.
Drink Preparation: All incoming staff will spend a minimum of 1 month on register before being promoted to Bar. The training for this position is very extensive and we ask for your full attentiveness in the process. We expect that employees follow the training manual and execute drinks as learned trough the Backporch barista training program. You will be tested on your drink preparations before you are plugged into barista shifts. Thereafter, you will be evaluate on drink execution as part of your ongoing staff evaluation.
Sales Driven: Engage in sales opportunities through suggestive selling and personal recommendations. We are NOT scripted sales people; we are passionate about our products and suggest incremental items to enhance the guest experience.
Order input and accuracy: Study and learn the POS system in order to equip yourself with the tools for 100% order-input accuracy. Understand all input modules, discounts, payment options, and edit-check functions.
Cash Handling: Insure that opening till procedures are being followed. Insure that cash and credit card transactions are processed with accuracy. Follow all till closing procedures and report any cash discrepancies to your manager at the close of business day.
Inventory management: Check in all inbound orders from 3rd party vendors. Communicate any item shorts/overages to management. Inform managers when there are low-stock and out of stock items.
Attendance and punctuality: All staff are expected to show up 5 minutes early for their shift. Being “on time” is considered to be in your apron, hands washed, clocked in and ready to work by your scheduled in time. Please know your schedule; we will provide you with a emailed copy of your weekly schedule, 1 week in advanced. All shift coverage’s and swaps must be approved by your manager.
Call-outs: We ask all of our employees to due diligence in helping with shift coverage in the instance that they are un able to work their scheduled shift. This starts with giving your manager a phone call with as much notice as possible(2 hours minimum) to let them know you are unable to work your shift. In edition, please reach out to co-workers to help with shift- coverage as soon as you know you are unable to work. A no-call-no-show is considered a one time offense that can result termination.
Food Safety: All staff are required to obtain an Oregon food handlers certificate. Please learn and practice safe food handling procedures. It is required that you have your food handlers card on you when working a shift.
Location Appearance: We strive to have an inviting, clean, and safe environment for our staff and customers. Please follow daily cleaning and side-work sheets. In edition to these tasks, please always maintain a clean and tidy workspace as you go.
Quarterly cafe meetings: All quarterly cafe meetings are mandatory and will be scheduled on your weekly schedule as so. We ask that you come prepared to discus store specific topics as well as company wide objectives. Please bring inside and feedback.We want these meetings to be engaging and productive with input from all of our staff on how we can make small incremental changes to better our organization.
