Cafe Heroes £25k p.a.
| Posting date: | 23 April 2024 |
|---|---|
| Salary: | £25,000 per year |
| Hours: | Full time |
| Closing date: | 22 May 2024 |
| Location: | Newtonmore, PH20 1DZ |
| Remote working: | On-site only |
| Company: | HIJOBS |
| Job type: | Permanent |
| Job reference: | 301574 |
Summary
Our mission is to make is to make a visit to Ralia Café enjoyable and memorable…. every time. To achieve this we must work as a team and always put our customers first.
Serving our Customers
We must welcome our customers with a smile and a greeting. If we are nice to them they will be nice back! Listen carefully to our customers requests and communicate clearly with colleagues when sharing tasks. Be efficient and courteous at all times.
Teamwork
Share the load fairly. We may have particular tasks that we prefer to do but we all have to do everything, some of the time! Swapping roles regularly during the day adds variety and makes our job more interesting. Multi-task whenever you can!
Making Sandwiches
We must make sure that hands are washed thoroughly, gloves are worn and that all surfaces are clean. Sandwiches should be made quickly, following the guidelines and should look great i.e. not under or over-filled and in clean, closed boxes. Think ‘would I enjoy buying and eating this’?
Making Coffees
We must all become expert baristas and be proud of every coffee we produce. If it doesn’t look right, we make it again. Practice when it is quiet, we do not practice on our customers!
Cleaning
When clearing tables don’t forget to wipe the table top and go back for the crumbs on the floor. Keep an eye on chairs, table-bases, windows, the stairs etc…..if we don’t notice, our customers will! When cleaning the loos, we remember that the standards downstairs reflect on upstairs.
Dishwashing
Fill and empty the dishwasher quickly and efficiently. Heavily soiled plates and cups should be pre-cleaned and the round metal trays should be used for returning clean crockery.
Re-stocking
Stock rotation of all products is very, very important. New stock must go at the back of existing stock in all fridges and on all shelves. Become familiar with the shelf-lives of products and keep a close eye on date-codes. We do not try and carry too much at one time and re-stock when the café is quiet.