Coffee Bar Manager
The Coffee Bar Manager works as a member of Olympia Coffee’s Retail Team. S/he is supervised by the Retail Director, works in close collaboration with the Retail Trainer and supervises a team of Baristas in operation of the coffee bar. The Coffee Bar Manager is responsible for managing his/her coffee bar’s operational and financial success.
- Ensuring the store is providing consistently excellent products and service, and that the environment is inviting, clean, and well stocked.
- Building a well-developed and high performing team that works together collaboratively and upholds the Olympia Coffee Staff Member Expectations.
- Promoting a positive staff moral and favorable image in the community as a local, hand crafted artisan brand.
Bar Operation and Budgeting
- Perform barista tasks during scheduled shifts (15-20 hours per week): prepare drinks, provide an outstanding customer experience, operate point of sale, stock products, and cleans store.
- Ensure clean, attractive, and inviting cafe environment.
- Create and execute plans to elevate product quality and customer experience, as well as minimize waste and reduce costs.
- Participate in financial goals of store including development and implementation of systems for increasing efficiency and profitability of the store.
- Monitor and manage labor levels to increase efficiency without sacrificing quality or customer experience.
- Maintain vendor relationships and keep products in stock by ordering products or communicating café inventory needs to Wholesale Department.
- Maintain relationships with bakeries, including placing orders, introducing new products, tracking and minimizing waste.
- Maintain scheduled preventative maintenance on all equipment, and ensure that all equipment is in proper working order.
- Troubleshoot small repairs and work with the retail director toward a resolution on larger repairs.
- Maintain safety of cafe environment and ensure proper handling and storage of food products.
Team Development and Education
- Recruit, hire, and supervise a team of baristas for coffee bar operation.
- Work closely with the Retail Trainer for initial and ongoing training for coffee bar team.
- Demonstrate leadership in coffee preparation, bar management, and hospitality.
- Create weekly schedules for coffee bar team, adjust hours and shift as necessary.
- Facilitate communication between coffee bar team and work any issues towards resolution.
- Maintain complete knowledge of all coffees and retail products, stay up-to-date on emerging products, promotions, and policies and ensure education of coffee bar team.
- Develop leadership within team including hiring and supervise lead baristas.
- Educate and ensure coffee bar team is upholding company procedures and policies, use corrective action as necessary.
- Promote positive staff moral and relationships with staff members including honoring staff member company anniversaries.
- Maintain calendar of staff member reviews, including scheduling and facilitation of reviews.
- Passionate about coffee, great work ethic and desire to be at Olympia Coffee Roasting Co
- Positive attitude, great communication, and strong leadership skills.
- Strong knowledge, background, and experience in coffee preparation, bar management and hospitality.
- Detail-oriented and excellent organization skills
- Ability to solve problems and prioritize important tasks
- Self-motivated with the ability to manage independently
- Capable of handling sensitive and confidential information
- Basic computer skills and technological troubleshooting
- Ability to manage projects and hold others accountable for job performance
Salaried Position based on a 35 hour work week
10 Days Paid Time Off
Mileage reimbursement for company errands
Coffee benefits package
To apply please include a cover letter and resume attachment to email@example.com
Posting closes March 30, 2015
Our Ethiopia Biloya Organic receives the highest score of 95 points. In the Everyday Exceptional: Macro Lots of 2015.
Olympia Coffee Roasting
Ethiopia Biloya Organic
Location: Olympia, Washington
Origin: Gedeo Zone, Yirgacheffe growing region, southern Ethiopia.
Est. Price: $16.75/12 ounces
Review Date: March 2015
Delicate but extraordinarily intricate. Passion flower, orange, loquat, sandalwood, frankincense in aroma and cup. Sweetly bright, juicy acidity; light, silky mouthfeel. Flavor resonates far into a long finish with very little loss of complexity.
This coffee is certified organically grown and Fair Trade certified, meaning it was purchased from small-holding farmers at a “fair” or economically sustainable price. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity, often with a particular emphasis on floral and citrus notes. The Biloya Cooperative was established in 1976, and in 2002 joined twenty-plus other primary cooperatives located in the Gedeo Zone of Southern Ethiopia to form the Yirgacheffe Farmers Union. Olympia Coffee Roasting is a small-batch wholesale and retail roasting company with a youthful, no-nonsense style and a commitment to high-quality organic coffees. Visit www.olympiacoffeeroasting.com or call 360-753-0066 for more information.
Who Should Drink It: Those who enjoy being seduced and dazzled.
Recently, three of our team had the immense honor of representing Olympia Coffee Roasting and the Pacific Northwest overall at the United States Coffee Championships in Long Beach, California. Co-owner Sam Schroeder, Retail Trainer Brady MacDonald, and Downtown Coffee Bar Manager Alex Choppin qualified for this prestigious event by competing at the regional level in October. There, Alex placed Second in Brewer's Cup, Brady placed Second in Barista Championship, and Sam was crowned Northwest Barista Champion.
At the U.S. Coffee Championships Sam, Brady, and Alex all had strong showings in the semi-finals round of each competition. Brady's routine focused on ingredients from the Puget Sound community coming together with coffee made by a community in San Sebastian de la Plata in Huila, Colombia, with whom we've been proud partners for years. It was a beautiful and thoughtful exploration of his progressive ideas about food, community, and coffee. Unfortunately, his routine went over by just two seconds, disqualifying him from the finals round. You can look forward to enjoying this coffee later this year.
Brady serving cappuccinos to his sensory judges, photo by sprudge
Alex, in Brewer's Cup, presented a theory on clarity and how it can be provided at several levels in order to create a better experience for customers. He brewed coffee using the same equipment we use at our Downtown and Capitol Boulevard Coffee Bars. Alex made finals for Brewer's Cup as a result.
Alex brews with the Kalita to take 5th in place in the United States Brewer's Cup
Sam's Barista Championship routine focused on three communities: the Ademegorbota cooperative in Ethiopia, our roasting team in Olympia, and the cafe community as represented by the relationship between the barista and consumer. He prepared a Signature Beverage using black tea and lemon-infused drinking custard paired with Ademegorbota espresso. The result is a phenomenally tasty drink which will be available in our Downtown Coffee Bar later this year. Sam received the top score in semi-finals, advancing to the finals round.
Sam's signature drink, photo by sprudge
After a long day filled with incredibly talented coffee professionals from across the country, Alex placed Fifth in the nation in Brewer's Cup. Sam placed Third in the United States Barista Championship!
Sam excited to receive the third in the United States Barista Competition
All of us at Olympia Coffee are so proud of Brady, Alex, and Sam's achievements! It was an honor to have two of the baristas from our small company in the top six in in the nation for both the Brewer's Cup and the Barista Competition.
You can watch each of our competitors and learn more about United States Coffee Championships at www.uscoffeechampionships.org
Article by Sprudge.com
Founded in 2005, Olympia Coffee’s flagship space on 4th and Cherry originally shared the building with Espresso Parts, who vacated the space when they moved to bigger digs in nearby Lacey, Washington in 2012. It’s this space that Olympia Coffee will begin occupying this spring, growing their operation from 2,000 to 6,000 square feet in the process. Plans call for a completely remodeled cafe featuring an entry and view out onto 4th Avenue, the city of Olympia’s main commercial thoroughfare, as well as a brand new roasting works anchored by a refurbished 23-kilo Gothot roaster from Germany; training, cupping, and QC lab facilities; increased green coffee storage; nitro and conventional cold brew bottling production; and offices for Olympia Coffee’s growing team.
Speaking with Sprudge by phone, Olympia Coffee owner Oliver Stormshak says they plan for the new cafe to be “a show stopper” and mentioned that it will feature an expanded menu, along with plans for select cold brew offerings and nitro cold brew kegs for wholesale partners. The architect behind Olympia Coffee’s expansion is Roussa Cassel, with materials sourced from Windfall Lumber, a leading purveyor for reclaimed lumber in the Pacific Northwest. Construction will be managed by Bicycle Homebuilding Company.