Barista and Cart Assistant

at  Massey University

Job Description: Full Time Barista & Cart Assistant
Position Purpose: Responsible for the comprehensive daily operations of the sub-facility of
the Cart, fulfilling roles as both Barista and Cart Assistant, under the lead
of the Operating Café Manager. The role involves significant
responsibilities, including overseeing the sub-facility’s operation, ensuring
a superior customer-centric coffee and food service experience,
maintaining excellent customer service standards and digital inventory
control while adhering to health and safety regulations.
This role requires a qualified proactive and responsible individual, capable
of working independently while maintaining alignment with the overall
goals and standards set by the Operating Café Manager.
Department: Estates Management - Commercial Services
Location: Palmerston North
Reports to: Operating Café Manager
Responsible for: Nil
Delegations: Nil.
Job Title: Assistant - Barista
Key relationships: Internal External
Associate Director Commercial Customers
Services Suppliers
Operating Café Manager Clientele external to the University
Front of House Team
Events Manager
Event and Marketing Co
coordinators
Operations Manager SEC
Casual Service Staff Pool
Clientele internal to the University
University Staff
Massey University: We are a world-leading university in many academic disciplines and fields
of research. Our point of difference is research that is connected to
community and industry. Our researchers are developing expertise and
skills to advance human knowledge and understanding. Working together
across disciplines and locations, we solve national and global problems
through fundamental, applied and interdisciplinary research, while
culturally and artistically enriching our world.
We are deeply committed to being a Te Tiriti-led university,
demonstrating authentic leadership in contemporary Aotearoa New
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Zealand as we uphold Te Tiriti o Waitangi, the founding document of our
nation, and its principles through our practice. We embrace this not just
as an obligation but as a real opportunity for the nation and its people.
Our educators are preparing a new generation of global leaders. Our
students are diverse and are attracted to Massey because they want to
achieve their personal goals or make their mark in the world. They
experience world-class learning that recognises their intellectual and
cultural strengths, expands their horizons and prepares them to
contribute to a rapidly transforming world with skills, critical and creative
thinking and leadership.
We will be renowned for our passion and caring attitude. All Massey
campuses will be innovation ecosystems, acting as magnets for smart
enterprises. Wherever we are, we will operate in partnerships founded
on respect, trust and mutual benefit. Massey is not only defined by what
we do, but by how we do it.
About this area The Estates Management team is focused on maintaining and operating
the amenities, buildings and grounds of Massey’s three campuses. It also
runs the Capital Projects (building related) for these campuses. The team
is made up of about 120 members who all play vital roles in ensuring a
positive student and staff experience. This role supports teaching and
research outcomes by ensuring that the Campus facilities and services
meet the needs of the University community. As part of Estates
Management, Commercial Services (also known as Massey Venues) is
tasked with the development and operational implementation of
Hospitality and Retail strategies across all three Massey University
Campuses. The front of house team is responsible for the inhouse Cafés
and the catering of all internal and external events, conferences, and
special occasion celebrations.
Massey core capabilities

At Massey we are Tiriti-led, upholding Te Tiriti o Waitangi principles through our practice, we:

• Demonstrate awareness of Te Tiriti o Waitangi and its contribution to Aotearoa New Zealand

society

• Understand the relevance of Te Tiriti o Waitangi in relation to the work of the University and

the people we serve.

• Embracing Te Reo in relevant and practical ways in our workplace interactions and engagement

with external stakeholders, giving expression to Tikanga Māori and protocols that
demonstrates that we respect and value Māori conventions in appropriate settings.

At Massey we work together with mutual respect and caring. we:

• Act with integrity and trustworthiness and give credit to others for the work they do.
• Work cooperatively and inter-dependently to foster and promote the One University approach.
• Share knowledge and communicate professionally with courtesy and mutual respect.

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• Are ethical in all transactions, working within the parameters of our policies and procedures.
• Are direct, truthful and maintain confidentiality.
• Seek to understand and appreciate our differences.
• Are ethical in all transactions, working within the parameters of our policies and procedures.
• Are direct, truthful and maintain confidentiality.
• Keep ourselves and others safe; work together to embrace with the University’s health, safety

and wellbeing policies, procedures and programmes; display commitment by actively
supporting all safety and wellbeing initiatives: and by actively engaging in health and safety
improvement opportunities.

At Massey we are future-focused, results- oriented and strive for excellence. we:

• Take ownership and responsibility for delivering results to support achievement of University

objectives.

• Provide the best quality services to our customers (internal and external) ensuring our

students/ stakeholders are at the heart of everything we do.

• Deliver or support world-class research, teaching and learning and citizenship.
• Take personal responsibility for our performance, take pride in doing our job well, and commit

to ongoing personal and professional development

• Are motivated and create a positive working environment where our values are reinforced.
• Anticipate and respond with agility and resilience to the changing needs of the University and

the communities we serve.

• Seek ways to improve our services to deliver in an efficient and effective way.
• Embrace technology and apply this innovatively to better meet the needs of those we serve.
• Challenge ourselves to reach our potential and help bring out the best in others.
• Understand how what we do contributes to the objectives of the University.

Accountabilities
Operations,  Responsible for the comprehensive daily operations of the sub-facility
Production, of the Cart.
Presentation & Cart  Provide the highest level of friendly, professional customer service as
Service and Sales: a key point of contact in the Café Cart to both our internal and
external customers, creating a positive service experience reflected
in customer recognition, satisfaction, and return custom.
 Provide consistently high barista service for all hot beverages for
take-away customers.
 Maintain equipment, appliances, machinery, and workstation to the
highest hygiene standards.
 Present, temper, heat and monitor all food product for presentation
and sales, ensuring consistent fresh product offerings and ancillary
items (consumables).
 Increase and promote sales through a sound passion for food and
product knowledge, upselling techniques, and outstanding customer
service.
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
Ensure day-to-day running and operations of the Cart, ensuring all
food safety, handling, and hygiene requirements (legal and
regulatory) and guidelines are followed.
 Accurately make sales, either electronically or in cash, providing a
receipt or change as required.
 Undertake daily cash-up and till balancing, accounting for, and
reporting of, any discrepancies.
 Ensure correct food presentation and catering delivery when
required, that is on time and in prime presentation form, both in
terms of look and temperature.
 Undertake light maintenance and cleaning duties regularly.
Clearing and cleaning:  Maintain a clean and tidy operation and café cart environment
including display cabinets and counter display space and floor
coverings.
 Wash dishes, operate dishwashers and kitchen equipment.
 Remove rubbish as per the MPI Food Control Plan requirements.
 Rotate linen and remove as per contracted agreements and MPI
Food Control Plan requirements.
Administration:  Digitally record all stock movement, including but not limited to
inwards goods, stocktaking and inventory.
 Efficiently operate all digital systems including catering booking
systems, invoicing, rosters and POS.
 When required, assist the Operating Café Manager with inventory
and product ordering.
 Establish and maintain a good working relationship with all suppliers
to the benefit of the operation.
Business and Personal  Act as a positive ambassador for Wharerata Café and cart in all
Enhancement: internal and external activities and communications.
 Contribute to and identify ways to enhance and develop the services
profile and reputation.
 Act as a role model for all service staff, providing training where
required and directed in line with the cafe policies and procedures.
 Demonstrate a consistently high standard of personal presentation
and personal hygiene, maintaining uniforms to a specific standard.
 Be a proactive and engaged member of the front of house team.
 Prioritise work as required against competing demands.
 Clarify and handle multiple concurrent and diverse activities.
 Respond to shifting priorities while maintaining progress of regularly
scheduled work.
2IC Supervision and  Assist the Café Manager in daily cart operations, including opening
Responsibility and closing procedures, POS balancing and operations, and team
management ensuring smooth service and a welcoming atmosphere.
 Oversee the work of part time cart assistant, providing guidance,
training, and support to maintain high service standards and
productivity and staff and roster supervision in the absence of the
Café Manager.
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
Monitor stock levels, place orders for supplies, and manage inventory
to record accurate livestock volumes avoiding shortages or
overstocking.
 Efficiently manage and operate the online live e-commerce catering
ordering systems. Collaborate with the Café Manager on menu
planning, managing special promotions, and ensuring timely
preparation and delivery of orders
Qualifications and Experience
Qualifications: New Zealand Certificate in Hospitality (Level 2-6) is desired.
New Zealand Certificate in Food and Beverage Service (Level 3) is
essential.
NZQA Food Safety 167 & 168 is essential.
Current General Manager (Bar) Certificate is essential.
Experience and  Previous Café and hospitality experience essential.
Availability:  Customer Service experience.
 Administration experience and proven ability to manage busy service
periods and multitask.
 Able and willing to work flexible hours including evenings and
weekends, if required.
Capabilities - Behaviour
Team Work  Conducts discussions in a respectful manner, that are sincere and fully
expressed.
Essential  Establishes and maintains productive working relationships within a
multicultural environment with diverse groups of people.
 Establishes and maintains credibility and appropriate confidentiality
with team members.
 Proactively identifies and addresses potential issues with and between
team members, including equity, diversity and inclusion.
 Work autonomously within flexible hours and demonstrates availability
and a willingness to work evenings and weekends, if needed for
particular functions/events.
Communication  Communicates effectively with team members, customers, and other
stakeholders, both verbally and in writing.
Essential  Listens actively to feedback, concerns, and suggestions from others
and responds with empathy and professionalism.
 Communicates company policies, procedures, and expectations clearly
and consistently to ensure alignment and understanding among all
stakeholders.
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Problem-Solving  Identifies and analyses problems or challenges that arise in cart
operations and, in consultation with the Operating Café Manager,
Essential develops creative solutions to address them effectively.
 Anticipates potential issues and proactively implements preventive
measures to minimise disruptions to service.
 Remains calm and composed under pressure, making decisions quickly
and decisively to resolve issues and maintain operational continuity.
Continuous  Adjusts current working processes or adopts new approaches in
Transformation: response to changes in the work environment.
 Explains lessons or experiences learned from mistakes and failures as
Essential well as successes.
 Seeks opportunities or assignments to grow and develop.
 Implements new systems, procedures and tools efficiently when
changes occur.
 Organises own time and prioritises well to ensure all tasks are
completed efficiently and in a timely way.
 Develops and uses appropriate systems, structures and processes to
meet departmental requirements.
 Takes responsibility for escalating issues that impact on planned work
and outcomes.
 Tracks and completes agreed work in planned timeframes.
 Maintains focus on critical work standards and expectations
Service Excellence  Responds to unexpected stakeholders requests with a sense of
urgency and positive action.
Essential  Responds to common stakeholder queries and problems and escalate
if required.
 Provides a quality of service that stakeholders describe as excellent.
 Provides a level of customer centric service excellence that contributes
to the department’s objectives.
 Provides direct service to internal or external stakeholders.
Problem Solving  Develops a clear, complete understanding of needs and problems
through careful listening, probing, reflecting, and summarising.
Essential  Helps to identify risks and benefits of alternative approaches and
obtain decision on resolution.
 Identifies and documents specific problems and resolution
alternatives.
Capabilities - Technical
Food Safety and  Maintains a thorough understanding of food safety regulations,
Sanitation including Health and Safety principles, and ensures compliance with all
applicable standards and MPI Food Control Plans.
Essential  Develops and implements comprehensive sanitation protocols to
uphold cleanliness and hygiene standards throughout the cafe.
 Provides training and reinforcement to staff members on proper food
receiving, handling, storage, rotation and sanitation practices.
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Inventory  Assists the Café and Customer Services Assistant to utilise inventory
Management management (software or other methods) to track stock levels,
monitor product usage, and generate purchase orders as needed.
Essential  Implements inventory control measures to minimise waste, reduce
shrinkage, and optimise inventory turnover.
 Conducts regular inventory audits to reconcile stock levels, identify
discrepancies, and ensure accurate record-keeping, if required.
Digital  Effectively manages all aspects of sales and inventory via digital
Management platforms.
 Communicates actively with management and key stakeholders via
Essential numerous forms of digital communications.
 Hasa sound understanding of social media marketing concepts in order
to provide the appropriate data and marketing material as required.
 Ensures all sales records are accurately recorded by all team members
via digital platforms and POS.
Risk Management  Proactively identifies and manages risk.
 Makes use of organisational resources for risk avoidance and
Essential management
Security  Performs basic security tasks according to security policies and
Management procedures; reports violations.
 Follows facility access, security control procedures to operate
Essential equipment.
 Assesses potential security risks and notifies appropriate personnel.
Customer Service  Identifies key characteristics of effective customer service.
Management  Understand the need for and importance of meeting customers’ needs
with a service focus.
Essential  Understands the Issues escalation process for unresolved issues and
uses this ensure quick resolution.
 Facilitates the resolution of customer queries, issues, or concerns.
 Updates appropriate database with information required to provide
best ongoing service.
Pre-employment checks
Essential  Requirement to pass a Criminal and Traffic Convictions (Security)
Check performed by the Ministry of Justice.
 Requirement to pass a Credit History and No Asset Procedure (NAP)
Credit History Check performed by Equifax.
 Requirement to pass a Qualifications Validation Check.

Please refer the Job description for details