Deli Server/Barista

Motel One•New York, NY

About The Position

The Deli Server/Barista provides consistent, professional, and courteous hospitality while exceeding guest expectations. The role prepares coffees, teas, smoothies, and menu items for both to-go and seated guests; delivers food and beverage counter and table service; and maintains a clean, organized, well-stocked work area. The position also supports kitchen operations through inventory management, food storage and labeling, sanitation compliance, and collaboration with the Head Chef.

Requirements

Barista and table service experience.
Commitment to the cafe's goals and objectives.
Ability to be a reliable team player and self-managed when needed.
Strong guest-service focus and a natural ability to engage with guests.
Proficiency in food and beverage service and operations.
Understanding of wine and craft beer.
Welcoming and polite manner, with a neat and professional appearance.
Punctuality and willingness to work flexible hours, including early mornings, evenings, weekends, nights, and/or holidays.
Ability to work independently and as part of a team.
TIPS certification required.
Valid Food Handler’s Certificate required.
In-depth knowledge of NYC Department of Health standards.

Responsibilities

Prepare a wide variety of coffees, teas, and smoothies for to-go and seated guests.
Provide exemplary guest service using knowledge of food and beverage menus and engaging with guests at every opportunity.
Execute all steps of food and beverage counter and table service.
Maintain POS cash controls in accordance with company guidelines, including cash, credit cards, discounts, and complimentary items.
Meet service standards for guest welcome, order taking, food and beverage delivery, and clearing tables.
Complete daily and weekly cleaning assignments.
Perform inventory counts as required or assigned by the supervisor.
Respond positively to guest requests.
Complete daily pre-shift and post-shift checklists in a timely manner.
Prepare menu items according to the menu design, including presentation standards.
Maintain a clean and organized work area and keep stations stocked with appropriate inventory and supplies.
Manage and stock kitchen ingredients, food items, and supplies.
Label food items and store them in the correct place according to plans.
Comply with nutrition and sanitation regulations and standards.
Collaborate with the Head Chef to support efficient kitchen operations.
Wash dishes and take out trash.