Store Crew / Barista

Frontline execution of store operations. Store Crew is a single multi-skilled role: every crew member is trained and rostered across cashiering, beverage and food service, and shelf replenishment, and is expected to move between them within a shift as traffic requires. Crew are accountable for the standard of what the customer sees, tastes, and pays — accuracy at the till, the quality and safety of what is served, and the availability and presentation of what is on the shelf.

Store Location: Poblacion 2 Sto. Tomas, Batangas City

REQUIRED

• Able to read, understand, and follow written instructions in English and Filipino.
• Basic numeracy — able to count cash accurately and compute change without error.
• Valid food handler's health certificate, or able to obtain one before start.
• Willing to work a shifting schedule including weekends and holidays.
• Physically able to stand for extended periods, lift and carry stock, and work in chilled areas.
• Resident of Sto. Tomas or a nearby Batangas municipality, given the shifting schedule.

PREFERRED

• At least six months in a convenience store, QSR, foodservice, or retail role.
• Prior POS operating experience.
• Basic barista or beverage preparation training.
• Basic food safety or sanitation training.
• Experience as a Barista or making drinks
• Knowledge in reports and store operations 

BENEFITS

• Performance Incentive
• Free medical requirements
• Competitive Salary 
• Career Growth 

Key Result Areas & Responsibilities

A . CUSTOMER SERVICE

• Greet, serve, and assist customers, and maintain courteous service under peak-hour load.
• Answer product questions, direct customers to items, and offer bundles and promotions as briefed.
• Resolve routine concerns at the counter. Escalate anything requiring a price override, a refund, or a judgement call to the Store Lead.
• Keep the queue moving. Open a second till or call for support when the queue exceeds the posted standard.

B . CASHIERING & POS

• Operate the POS accurately — scan, weigh, apply promotions, tender, and issue the receipt.
• Count and verify the assigned cash float at the start and end of every shift, and sign for it.
• Handle cash, card, and e-wallet payments, and issue correct change.
• Do not process voids, discounts, refunds, or employee purchases without Store Lead authorization. Every such transaction requires the Lead's approval and supporting documentation. Report any cash variance immediately and without concealment. Concealing a shortage is a disciplinary matter separate from, and more serious than, the shortage itself.
• Never leave the till unattended or unlocked, and never share a POS login.

C . BEVERAGE & FOOD SERVICE ( FOOD SAFETY )

• Prepare beverages to the standard recipe and portion — coffee, tea, fountain, and blended drinks. No improvisation on recipe or portion.
• Reheat pre-made and packed food only. Reheat to a core temperature of at least 74 °C, hold at 60 °C or above, observe the posted holding time, and discard anything past hold. Never re-reheat stock that has already been reheated.
• Record chiller, freezer, and hot-holding temperatures on the log at the posted frequency. Report any out-of-range reading to the Store Lead immediately — do not hold it until the end of the shift.
• Apply FEFO to all food and beverage inputs. Date every opened item. Segregate raw from ready-to-eat, and food from chemicals.
• Maintain personal hygiene — handwashing at the defined trigger points, clean uniform, hair restraint, no hand jewellery, and a valid health certificate at all times.
• Report own illness to the Store Lead before starting a shift — in particular vomiting, diarrhoea, fever, jaundice, sore throat with fever, or any infected skin lesion. Do not handle food while symptomatic.
• Clean, sanitise, and descale beverage equipment on the posted schedule, and record completion.
• Keep the preparation and service area clean during service, not only at closing.

D . MERCHANDISING & SHOP FLOOR INVENTORY

• Replenish shelves and chillers from floor stock; face and front product.
• Maintain planogram compliance, correct price tags, and shelf cleanliness.
• Rotate shelf stock by FEFO. Bring near-expiry items to the Store Lead's attention and remove expired items from sale immediately.
• Report low stock and stock-outs on top-selling SKUs to the Store Lead within the same shift.
• Receive stock from the warehouse only as a signed transfer. The crew member taking delivery of a transfer signs for it at the point of handover, and by signing accepts it into the shop floor pool. Stock that has not been signed for has not been received, and remains the Stock Custodian's accountability.
• Never take stock from the warehouse directly. There is no informal route between the two pools.
• Record every movement of floor stock — sales through the POS, transfers in, returns to the warehouse, mark-downs, wastage, staff samples, and stock used for display. Nothing leaves the shop floor pool unrecorded.
• Participate in shop floor cycle counts as rostered. Count what is physically there and record it before comparing it to the system figure.
• Report any discrepancy between what is on the shelf and what the system says within the same shift. A discrepancy held over to the next shift is a discipline failure regardless of its size.

E. S T O R E C O N D I T I O N & S A F E T Y

• Execute the opening and closing checklists assigned to the shift.
• Maintain cleanliness of the sales floor, service area, comfort room, and outside frontage.
• Follow occupational safety rules, use equipment only as trained, and report hazards, spills, breakages, and near-misses immediately.
• Know the location and use of firefighting equipment, the first aid kit, and emergency exits.
• Report any security concern — suspected theft, suspicious behaviour, tampering — to the Store Lead at once. Do not confront.

F . T E A M W O R K & D E V E L O P M E N T

• Complete assigned training and cross-training, and maintain working proficiency in all three rotations.
• Hand over cleanly at shift change — cash, pending tasks, open issues, and equipment status.
• Support colleagues during peaks and cover rotations as rostered.