Head Barista

Role Overview

As Head Barista, you own the coffee programme from behind the bar — dialling in the grind, setting the standard for every shot and pour, and keeping service sharp when the queue is out the door. You are the bridge between the floor team and management, turning a group of individual baristas into a crew that delivers consistent drinks and genuine hospitality every shift. The role matters because the quality of what leaves your bar is what regulars remember and come back for.

Key Responsibilities

• Calibrate grinders and espresso extraction throughout the day, adjusting for changes in beans, humidity, and volume so that every shot meets the house standard.
• Prepare and serve the full beverage menu, including espresso-based drinks, filter coffee, teas, and specialty items, with consistent latte art presentation.
• Lead shifts on the floor — assigning stations, pacing breaks, and stepping in at the bar during peak periods to keep wait times down.
• Train, coach, and assess baristas on brewing technique, milk texturing, latte art, and customer interaction, including onboarding new hires.
• Run quality control checks on drinks, milk, and ingredients, and resolve any product that falls below standard before it reaches the customer.
• Manage stock and ordering for coffee, milk, syrups, and paper goods, tracking usage to avoid running short or over-ordering.
• Uphold hygiene, food safety, and equipment care routines, including daily cleaning schedules and reporting faults on espresso machines and grinders.
• Handle customer questions, feedback, and complaints at the bar with a calm, service-first approach, escalating to management where needed.

Requirements & Qualifications

• At least 5 years of hands-on barista experience, with a proven track record as a Head Barista or Senior Barista.
• Strong technical knowledge of espresso extraction, beverage preparation, and latte art.
• Excellent customer service and communication skills, with the ability to read a busy room and respond accordingly.
• Demonstrated leadership, team management, and training ability — comfortable directing peers and giving constructive feedback.
• Working knowledge of coffee equipment, quality control practices, and hygiene standards.
• Ability to manage operations smoothly in a fast-paced, high-volume environment.
• Flexibility to work weekends and public holidays as part of the roster.