Branch Operations Team Member- Nakuru

Responsible for ensuring excellent food and beverage production and service delivery to our customers in a clean and safe environment, where quality and safe food is produced for our guests and also ensuring that the counter provides the best environment for the barista to showcase their expertise and passion, by serving good quality drinks to our guests.

• Must be a good planner, ability to think and make quick decisions under pressure, strong interpersonal and problem-solving abilities.
  
• Must have Point Of Sale skills, flexible, a team player, highly responsible & reliable.
  
• Must be customer-oriented and have excellent customer care technique and application.
  
• Ability to up sell and inform our guest on new menu product
  
• Must be result oriented, self-driven, articulate and pro-active.
  
• In-house training in baristaring and service
  
• 6 months working experience as a certified Java House Staff. Ability to work under pressure and long hours
  
• Must have basic housekeeping skills.
  
• Be conversant with the Java House Africa coffee/beverage menu and dedicated to its systems and procedures.
  

• Maintains a clean, tidy and working counter at all times. Presenting a variety of menu options and take lead on suggestive selling based on customer preferences.
  

• Consistently follows the set Standard Operating Procedures (S.O.Ps) during production.
  
• Ensuring sufficient supply of products for sale in the counter by doing sufficient back up
  
• Taking orders and delivering them to the table neatly and accurately in accordance to the ticket specification and presenting bills on time and accept payment.
  
• Cleaning of pots, pans, cutlery, crockery, guest and staff toilets, equipment/machines and sanitization of general kitchen
  
• Ensure proper waste management by disposing of bins and cleaning of grease traps.
  
• Assists the barista in charge in running the barista counter and advice the Barista in charge on stock levels
  
• Doing the daily stock take of counter products at the end of the shift.
  
• Food preparation, presentation, correct storage and production of the right quality.