What are the responsibilities and job description for the PERColator - Store 180 position at Pavilion Ventures?
Description:
A leadership position responsible for helping training new hires and shift leaders, as well as providing ongoing training and coaching to develop all staff. The PERColator holds themselves to the highest standard and sets an example for all staff members in how to behave in the store daily.
Responsibilities and Duties:
- Lead by example in creating a welcoming environment for all customers
- Ensure every customer is leaving the store in a better mood than when the customer arrived.
- Produce high quality products.
- Ensure the store is clean and organized, especially from the customer’s perspective.
- Teach staff how to handle issues if they arise.
- If an issue occurs, work to either correct the mistake or listen to the customer’s frustrations and assist as able.
- Train new baristas and shift leaders following BIGGBY COFFEE and Pavilion Ventures training systems
- Full understanding of the New Barista Manual, Mentor, and the Pavilion Ventures training systems.
- Help set up new baristas and shift leaders in Mentor
- Execute New Barista and Shift Leader practicals using the appropriate practical checklists.
- Shadow trainees during practical shifts to ensure they understand each position fully.
- Ensure New Barista and Shift Leader quizzes and tests are done in the appropriate time frame.
- Grade New Barista and Shift Leader quizzes and tests and discuss the results with the trainees.
- Report to Store Manager once a trainee has officially completed training.
- Able to adapt training style to the trainee’s needs.
- Conduct coaching and follow up training
- Observe every staff member on every shift for ways to continue to coach in the moment. Training does not stop once a trainee has completed training, but rather is a continual process.
- Coach in the moment to help staff improve on various skills such as upselling, engaging customers, C of PERC, etc.
- Maintain BIGGBY COFFEE standards such as PERC, Position Priorities, Cultural Values, and recipes.
- Position Priorities: Follow proper Position Priorities, including assigning and reassigning all working staff to a specific position.
- Coach on how each Position impacts PERC.
- Coach staff to understand why following Position Priorities is helpful to the overall success of the line.
- Understand and coach on how speed of service is impacted by Position Priorities.
- PERC: Know and live out PERC behind the counter every moment of every day.
- Teach staff different ways to execute PERC behind the line every day.
- Teach staff that E of PERC is achievable even if every other letter fails. Encourage staff to look for opportunities to redeem a customer experience.
- Recipes: Ensure proper recipes are being used by all staff.
- Coach immediately if any recipes are being made incorrectly.
- Cultural Values: Know how to live out BIGGBY COFFEE Cultural Values behind the line.
- Make Friends
- Share Great Coffee
- Be Yourself
- Have Fun
- Position Priorities: Follow proper Position Priorities, including assigning and reassigning all working staff to a specific position.
- Rollout new products and procedures at staff meetings
- Read the Coffee Season Guidebook ahead of scheduled staff meeting.
- Be familiar with new product offerings, new recipes, and any changes that you need to train the staff on.
- Prepare new products for staff to try at staff meetings (i.e. new drinks, food items to sample).
- Attend same page meetings with Assistant Manager and Store Manager.
- Perform other duties as assigned.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Qualifications:
- Looking for an energetic and friendly person, able to perform multiple tasks, train and coach other team members, passionate about systems and procedures, can delegate tasks and has good cash handling and cleanliness skills.
- Able to operate in a leadership capacity and adapt training styles to different trainees.
- Knowledge of food safety practices or ability to learn is essential.
- Must be available 30 hours a week.
- Must be available to work weekends.
- Must be 18 or older.
- Must be able to complete the New Barista Training Program, Shift Leader Training Program and PERColator Training Program.
