Head Barista | InterContinental Halong Bay Resort

Description
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.