Service Leadership: Lead the daily operations of the espresso bar and counter service, delegating tasks to junior staff to ensure fast service during peak campus hours.
Quality Control: Maintain high standards for all espresso-based drinks, teas, and specialty beverages, ensuring correct espresso extraction and milk texturing.
Inventory & Ordering: Track coffee beans, milk, syrups, and packaging supplies; manage stock rotation and coordinate with the kitchen team for ordering.
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