Barista at Tussock Café [New Zealand]

 

Job Description: Front of House & Barista
Position Purpose: To assist the Food & Beverage Manager in the daytime operation of

Tussock Café and Front of House for commercial functions and events.
This includes involvement with cashiering and barista functions including
the on-campus coffee cart.

Department: Estates Management - Commercial Services

Location: Wellington

Reports to: Manager Food & Beverage

Responsible for: Nil

Delegations: Nil

Job Title: Front of House & Barista

Key relationships: Internal External
Manager Commercial Services Customers
Manager Food & Beverage Suppliers
Kitchen Team
Front of House Team
Event Coordinators
Other University Staff

Massey University: We are a world-leading university in many academic disciplines and fields
of research. Our point of difference is research that is connected to
community and industry. Our researchers are developing expertise and
skills to advance human knowledge and understanding. Working together
across disciplines and locations, we solve national and global problems
through fundamental, applied and interdisciplinary research, while
culturally and artistically enriching our world.

We are deeply committed to being a Te Tiriti-led university,
demonstrating authentic leadership in contemporary Aotearoa New
Zealand as we uphold Te Tiriti o Waitangi, the founding document of our
nation, and its principles through our practice. We embrace this not just
as an obligation but as a real opportunity for the nation and its people.

Our educators are preparing a new generation of global leaders. Our
students are diverse and are attracted to Massey because they want to
achieve their personal goals or make their mark in the world. They
experience world-class learning that recognises their intellectual and
cultural strengths, expands their horizons and prepares them to
contribute to a rapidly transforming world with skills, critical and creative
thinking and leadership.

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We will be renowned for our passion and caring attitude. All Massey
campuses will be innovation ecosystems, acting as magnets for smart
enterprises. Wherever we are, we will operate in partnerships founded
on respect, trust and mutual benefit. Massey is not only defined by what
we do, but by how we do it.

The Estates Management team is focused on maintaining and operating
About this area

the amenities, buildings and grounds of Massey's three campuses. It also
runs the Capital Projects (building related) for these campuses. The team
is made up of about 120 members who all play vital roles in ensuring a
positive student and staff experience. This role supports teaching and
research outcomes by ensuring that the Campus facilities and services
meet the needs of the University community. As part of Estates
Management, Commercial Services (also known as Massey Venues) is
tasked with the development and operational implementation of
Hospitality and Retail strategies across all three Massey University
Campuses. The catering team is responsible for the inhouse Cafés and the
catering of all internal and external events, conferences, and special
occasion celebrations.

Massey core capabilities

At Massey we are Tiriti-led, upholding Te Tiriti o Waitangi principles through our practice, we:

• Demonstrate awareness of Te Tiriti o Waitangi and its contribution to Aotearoa New Zealand

society.

• Understand the relevance of Te Tiriti o Waitangi in relation to the work of the University and

the people we serve.

• Embracing Te Reo in relevant and practical ways in our workplace interactions and engagement

with external stakeholders, giving expression to Tikanga Māori and protocols that
demonstrates that we respect and value Māori conventions in appropriate settings.

At Massey we work together with mutual respect and caring. we:

• Act with integrity and trustworthiness and give credit to others for the work they do.
• Work cooperatively and inter-dependently to foster and promote the One University approach.
• Share knowledge and communicate professionally with courtesy and mutual respect.
• Are ethical in all transactions, working within the parameters of our policies and procedures.
• Are direct, truthful and maintain confidentiality.
• Seek to understand and appreciate our differences.
• Keep ourselves and others safe; work together to embrace with the University's health, safety

and wellbeing policies, procedures and programmes; display commitment by actively
supporting all safety and wellbeing initiatives: and by actively engaging in health and safety
improvement opportunities.

At Massey we are future-focused, results- oriented and strive for excellence. we:

• Take ownership and responsibility for delivering results to support achievement of University

objectives.

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• Provide the best quality services to our customers (internal and external) ensuring our

students/ stakeholders are at the heart of everything we do.

• Deliver or support world-class research, teaching and learning and citizenship.
• Take personal responsibility for our performance, take pride in doing our job well, and commit

to ongoing personal and professional development.

• Are motivated and create a positive working environment where our values are reinforced.
• Anticipate and respond with agility and resilience to the changing needs of the University and

the communities we serve.

• Seek ways to improve our services to deliver in an efficient and effective way.
• Embrace technology and apply this innovatively to better meet the needs of those we serve.
• Challenge ourselves to reach our potential and help bring out the best in others.
• Understand how what we do contributes to the objectives of the University.

Accountabilities

Operations, Coffee • Provide consistently high quality, efficient and courteous coffee and hot
Production and Café beverage production for both in house/on site guests and take out
Sales customers.

• Maintain equipment and workstation to the highest hygiene standards.
• Monitor product ordering to ensure a consistent stock of fresh product

and ancillary items (consumables).

• Create sales through complete product knowledge and upselling

techniques.

• Accurately make sales, either electronically or in cash, providing a

receipt or change as required.

• Have the ability to cash up and balance the till on a daily basis,

accounting for and reporting of any discrepancies.

• Coffee cart operation when requested.
• Bar and alcohol service for all relevant functions.
• Food deliveries that are on time and in prime presentation form, both

in terms of look and temperature.

• Maintain equipment and workstations to the highest hygiene

standards.

• Room presentation so that all facets of the room are in order and fully

operational.

• Undertake light maintenance and cleaning duties as directed.
  

Clearing and • Maintain a clean and tidy operation and café environment

Cleaning • Carrying out clearing and cleaning of the café tables and
counter areas.

• Rubbish removal.

Customer Relations • Deliver all aspects of professional customer service, including creating a

and Contacts positive, friendly ambience together with customer recognition and

satisfaction

.

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• Provide professional service delivery for all aspects of all functions and

events, with particular attention to the customers’ needs.

Administration • When required prepare costings before and after functions and events

in conjunction with the Manager Food & Beverage so that accurate
billing results.

• When required record stock movement and usage for all functions and

events and reconcile this to revenues received or charged.

• Liaise with Manager Commercial Services / Manager Food & Beverage

so that the communication of any service staffing equipment issues is
recognised and reported in the appropriate manner.

• Ordering – In conjunction with the Manager Commercial Services /

Manager Food & Beverage order the correct stock in sufficient
quantities in advance of all functions. Maintain this stock at the most
economic levels and purchase at the most economic rate available.
This stock control will include responsibility for all front of house
disposable ware, coffee, and associated supplies.

• Participate in stocktake as required.
• Create a good working relationship with all suppliers to the benefit of

the operation.

• Assist the Manager Food & Beverage with general administrative duties.

Team • Be a proactive member of the front of house and the whole

Membership team including management, kitchen and casual staff.

Personal • Demonstrate a consistently high standard of personal

Presentation presentation and personal hygiene, maintaining uniforms to a
specific standard.

Staff Management • Act as a role model for all service staff, providing training where

required and directed in line with the house policies and procedures.

Business Enhancement • Act as a positive ambassador for the Café in all internal and external
activities and communications.

• Contribute to and identify ways to enhance and develop the services

profile and reputation.

Qualifications and Experience

Qualifications: • NZQA Food and Safety 167 is an advantage but not required

• Duty Managers (Bar) Licence is an advantage but not required

Skills and Experience: • Proven barista experience is an advantage

• Basic alcohol service skills, including knowledge

• Exceptional planning and organisation skills.

• Excellent interpersonal and communication skills.

• Highly customer focussed and a proven ability to meet clients’ needs.

• Sets high personal and professional work standards.

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• Ability to work in and contribute to a team environment and goals.

Capabilities - Behaviour

Working Together • Conducts discussions in a respectful manner, that are sincere and fully

Essential expressed.

• Establishes and maintains productive working relationships within a multi-

cultural environment with diverse groups of people.

• Contributes as a member with multiple teams that span

function, practice and location.

• Establishes and maintains credibility and appropriate confidentiality

with team members.

• Proactively Identifies and addresses potential issues with and

between team members, including equity, diversity and inclusion.

Communication • Develops a clear, complete understanding of needs and problems
Essential through careful listening.

• Participates in discussions in a respectful manner, that are sincere

and professional.

• Communicates in a timely manner using the appropriate style and

method.

Continuous • Adjusts current working processes or adopts new approaches in
Transformation response to changes in the work environment.
Essential • Explains lessons or experiences learned from mistakes and failures as

well as successes.

• Seeks opportunities or assignments to grow and develop.
• Implements new systems, procedures and tools efficiently when

changes occur.

Results • Effective organisational skills.
Orientation • Develops and uses appropriate systems, structures and processes to

meet departmental requirements. Essential

• Takes responsibility for escalating issues that impact on planned work

and outcomes.

• Able to track and complete agreed work in planned timeframes.
• Maintains focus on critical work standards and expectations.

Priority Setting • Prioritise work as required against competing demands.

• Clarifies and handles multiple concurrent and diverse activities.

Essential

• Responds to shifting priorities while maintaining progress of regularly

scheduled work.

Service Excellence • Responds to unexpected stakeholders requests with a sense of
Essential urgency and positive action.

• Able to respond to common stakeholder queries and problems or

escalate if required.

• Provides a quality of service that stakeholders describe as excellent.
• Provides a level of customer centric service excellence that

contributes to the departments objectives.

• Provides direct service to internal or external stakeholders.

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• Develops a clear, complete understanding of needs and problems through

Problem Solving

careful listening, probing, reflecting, and summarising.
Essential

• Helps to identify risks and benefits of alternative approaches and obtain

decision on resolution.

• Identifies and documents specific problems and resolution alternatives.

Capabilities - Technical

Planning: Operational • Recognise priorities in service demands and organises workflows to create
and Strategic the most effective delivery.

Essential • Reports variances and makes agreed upon corrections.

• Anticipates and adapts to plan changes.

Risk Management • Proactively identifies and manages risk.

Essential • Makes use of organisational resources for risk avoidance and management
Customer Service • Identifies key characteristics of effective customer service.
Management • Understand the need for and importance of meeting customers’ needs
Essential with a service focus.

• Able to advise of issue escalation process for unresolved issues
• Facilitates the resolution of customer queries, issues, or concerns.
• Updates appropriate database with information required to provide best

ongoing service.

Food Services • Assists in running day to day operations of Front of House.

Essential • Ensures all food safety, handling and hygiene legislation and guidelines are
followed.

Team Player • Contributes to the overall positive team culture within the FOH team

Essential as well as the whole service team

• Participates positively in staff meetings and social activities.
  

Security Management • Performs basic security tasks according to security policies and

Essential procedures; reports violations.

• Follows facility access, security control procedures to operate equipment.
  

• Assesses potential security risks and notifies appropriate personnel.

Pre-employment checks

Essential • Requirement to pass a Qualifications Validation Check.

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