Cashier / Barista / Temp / Guerrero

Tartine Bakery; San Francisco (CA); Vor Ort; USD 22.000 - 32.000; Teilzeit

Zusammenfassung

Tartine Bakery in San Francisco is seeking a Cashier / Barista in a temporary role. You will handle service at designated stations, assist guests, and maintain cleanliness and mise en place. The position requires flexibility, teamwork, and a warm, professional demeanor to ensure guest satisfaction.

The role includes brewing coffee, pouring wine, preparing beverages, operating a POS system, and supporting busy service periods. 4–5 shifts weekly (Fridays–Sundays) with opening and closing shifts.

Qualifikationen

• Ability to read and understand operation standards and communicate information verbally to guests.
• Knowledge of service and food and beverage operations.
• Flexibility to work 4–5 shifts per week, including weekends.

Aufgaben

• Perform in designated stations and rotation as business levels dictate.
• Complete opening/closing/mid-shift checklists as directed.
• Identify room needs and address them independently.
• Brew coffee, prepare beverages, pour wine, run food.
• Set up and clean tables, restock products, and manage to-go orders.
• Assist guests, answer phones, manage reservations, and uphold service standards.
• Demonstrate product knowledge across menu categories and ingredients.

Kenntnisse

Customer service

Communication

Teamwork

Multitasking

Warm and welcoming demeanor

Tools

POS system (Toast)

Word

Excel

Jobbeschreibung

• Cashier / Barista / Temporary / Guerrero
• Hourly Rate: $19.61 + Tips
• Weekly Schedule: 4-5 shifts w/Weekends Required (Fridays, Saturdays, and Sundays)
• Shift Times:
• Opening Shift: 6:45 am to 2:30
• Closing Shift: 11:30 AM - 7:00 PM

• Cashier / Barista / Temporary / Guerrero
• Hourly Rate: $19.61 + Tips
• Weekly Schedule: 4-5 shifts w/Weekends Required (Fridays, Saturdays, and Sundays)
• Shift Times:
• Opening Shift: 6:45 am to 2:30
• Closing Shift: 11:30 AM - 7:00 PM

Job Summary

Accountable for the entire service experience inclusive of preparation, set up, execution and enhancement of steps of service and related activities.

Activities & Responsibilities

Key Responsibilities

• Able to perform in designated stations and/or rotation as business levels dictate
• Able to complete checklists as necessary and as directed including opening, closing and mid shift task lists
• Identify room needs and deficiencies on an ongoing basis with the ability to address them independently
• Able to brew coffee, make cocktails, pour wine, run food
• Setup & cleaning tables, set up family meal
• Clean and sanitize doorknobs, handrails, surfaces before and after every use
• Restock product, fold boxes, pack to-go orders, fold towels
• Manage flow and sequence of service including greeting guests, support flow of traffic lines
• Answer phones, take orders, manage reservations
• Promote, work, and act in a manner consistent with the mission of the Company
• Demonstrate accurate product knowledge in all menu categories & items (savory, pastry, bread, beverage) as well as adapting and learning new items
• Able to learn, understand and explain to guests the preparation of menu including ingredients and cooking methods
• Able to inquire about allergies and articulate to culinary team for possible modification
• Be able to maintain a pass rate of 75% on biweekly staff tests
• Attend all staff trainings or communicate to management to reschedule
• Able to follow attendance protocols
• Timely be prepared with all mise en place required for service
• Able to follow the company uniform policy with no variation from the rules
• Able to display a warm and welcoming demeaner to not only guests, but to all company employees
• Able to anticipate customers’ needs and use resources available to ensure satisfaction
• Able to work well independently and as an interactive member of a team; support colleagues whenever applicable
• Able to follow sanitation practices of washing hands regularly, wearing gloves (if applicable), and sanitizing surfaces constantly
• Flexible and able to adapt to shifting stations through shift
• Able to learn and navigate the POS system with accuracy to ensure guests orders arrive timely and correctly
• Able to politely and professionally troubleshoot guest service issues and correct the issue immediately to ensure guest satisfaction
• Able to learn and handle multiple online ordering platforms and in-house guests simultaneously and proficiently without error
• Follow policies and procedures
• Able to perform duties as directed by management

Tools & Technology (examples in parentheses)

• Blenders, grinders, slicers
• Coffee equipment
• Bar tools (mixers, strainers, etc)
• Use of trays
• Food safety labeling systems
• Phone system
• On-line ordering systems
• Point of sale terminal (toast)
• Word and excel

Minimum Qualifications

• Able to read, comprehend and understand operation standards, recipes and communicate information verbally and in writing to guests and customers
• Knowledge of service and food and beverage
• Preferable at least three years of front-of-the-house operations
• Basic knowledge of dining room and service procedures and functions
• Basic mathematical skills (able to use calculator, cash register)
• Able to learn how to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (the entire shift)
• Able to sit for prolonged periods of time when necessary
• Able to work in a fast-paced environment while managing multiple deadlines in a high stress environment
• Must be able to be remain calm under pressure and maintain a positive attitude

AAP / EEO Statement

Tartine is an equal opportunity employer.