Head Barista

YOUR DAY-TO-DAY

Coffee & Tea Quality

• Maintain consistently high standards across designated outlets for Vietnamese coffee, espresso-based beverages and tea.
• Oversee coffee preparation, espresso extraction, grinder calibration and milk selection to achieve the required flavour, texture and silky finish.
• Develop signature and seasonal coffee and tea beverages in collaboration with F&B management.
• Act as the resort's Coffee & Tea Ambassador, demonstrating excellent product knowledge and promoting the coffee and tea programme.

Training & Development

• Train and coach junior baristas and relevant F&B employees to ensure consistent beverage quality and preparation standards.
• Conduct regular practical training, quality checks and competency assessments.
• Attend the designated Coffee School in Shanghai and Tea College in Sri Lanka, subject to approved training arrangements, and share acquired knowledge with the team.

Equipment & Operational Management

• Manage the daily setup, calibration, cleaning and routine maintenance of coffee machines, grinders and related equipment.
• Coordinate with Engineering and authorised technicians to address defects and ensure equipment remains in optimal working condition.
• Maintain appropriate stock levels, monitor inventory and expiry dates, and minimise wastage.
• Monitor beverage costs, portion control and product usage in line with departmental budgets.

Guest Experience & Service

• Conduct daily guest recreation courses in coffee and tea, introducing guests to Vietnamese coffee culture, brewing techniques and tea appreciation.
• Engage guests through personalised recommendations, attentive service and knowledge of their preferences.
• Support suggestive selling and upselling while ensuring a genuine, guest-focused approach.
• Handle guest feedback professionally and take appropriate action to ensure satisfaction.

Standards & Compliance

• Ensure compliance with InterContinental brand standards, Forbes Travel Guide requirements, HACCP and hotel operating procedures.
• Maintain impeccable cleanliness, grooming, presentation and organisation of all assigned work areas.
• Work collaboratively with outlet teams, Engineering, Stewarding and suppliers to maintain operational efficiency and service consistency.

WHAT WE NEED FROM YOU

• Minimum 3 years of relevant barista experience, preferably in an upscale hotel or speciality coffee environment.
• Strong expertise in Vietnamese coffee and international espresso-based beverages.
• Good knowledge of tea, milk texturing, coffee equipment setup and maintenance.
• Experience in training employees and developing beverage products.
• Strong communication skills, attention to detail and a passion for guest engagement.
• Proactive, creative and commercially aware, with the ability to lead by example and work effectively as part of a team.
• Good command of English; Vietnamese language skills are an advantage.

KEY PERFORMANCE INDICATORS

• Coffee and tea quality and consistency.
• Employee training and competency development.
• Guest satisfaction and delivery of daily recreation activities.
• Beverage innovation and sales performance.
• Beverage cost control, stock management and waste reduction.
• Compliance with Forbes Travel Guide, HACCP and hotel standards.