Position Open: Coffeehouse Manager – Americus

Written by nema on January 14, 2017 in BLOG, Cafe Campesino, Call to Action, POSTS FROM THE FIELD

Cafe Campesino CoffeehouseWe are looking for a great leader for our Americus coffeehouse team.
Learn more about this open position below. Qualified candidates should
apply by January 23, 2017.


Position: Coffeehouse Manager
Type: Full-Time
Compensation: Salary + Benefits
Job Location: Americus, Georgia

Job Description
Cafe Campesino is a group of coffee-loving professionals who believe they can make small steps to improve the world through ethical, meaningful trade relationships. A fair trade, organic coffee company that was founded in 1998 in Americus, Georgia, Cafe Campesino only sources coffee from farmer-owned cooperatives. This ensures small-scale farmers, who are often marginalized in their own countries, have a major role in the international sales and export of their coffees. These long-term, direct trade relationships- some of which have lasted more than 10 years – allow Cafe Campesino to partner with coffee farmers, connect consumers to producers, and encourage conscious consumption around the world.

The retail coffee house experience plays an integral part in Cafe Campesino’s mission. It is the “last-stop” in the supply chain for these intentionally sourced coffees, and it is often the “first-stop” for consumers to understand and engage in a fair-trade supply chain. Coffee drinks must be delicious, and the customer’s experience must be exceptional.

Inspiring and guiding staff, while cultivating and protecting a safe, engaging atmosphere for all customers will be tantamount to this position.

A successful Coffeehouse Manager will:

  • Maintain, inspire and guide a dynamic staff of baristas, including:

    • Offering feedback & constructive criticism where necessary
    • Identifying educational & career-building opportunities for staff
    • Developing shift schedules that create win-wins for employees and the cafe
    • Ensuring staff prepares quality espresso and coffee beverages
    • Ensuring equipment and tools are functioning, up-to-date, and easily accessible for staff
  • Offer an Exceptional Experience for Customers, including

    • Ensuring each customer is greeted with a smile and has his/her needs met
    • Serving well prepared, high quality beverages and food
    • Encouraging personalized experiences and conversations wherever appropriate
    • Ensuring the facility is safe, clean and inviting, meeting food and health safety codes
    • Addressing customer service issues in a prompt manner with kindness and sincerity
    • Answering coffee-related questions including sourcing or flavor profile questions
    • Facilitating special events on-site that help consumers better connect with CC’s mission
    • Keeping Menu Items & Prices in-line with local market capacity
    • Ensuring overall shop atmosphere reflects company mission and values
  • Manage Cafe Expenses and Sales for Profit, including

    • Reviewing menu prices for appropriate margins
    • Maintaining costs of goods at target percent of gross sales
    • Managing labor hours for anticipated volume
    • Positioning retail items for impulse purchases
    • Managing food, coffee, allied product and fair trade retail purchases
    • Identifying new potential customers and ways to market to them
  • Manage Community Relationships, including

    • Responding to donation requests
    • Overseeing First Friday events with extended hours
    • Making space hospitable and welcoming to locally based community groups
    • Positioning the coffee house as a destination for newcomers to Americus
    • Staying abreast of local events (City, County or State) that could boost sales
  • Collaborate with Cafe Campesino Roastery, including

    • Making space available to wholesale sales team & potential wholesale customers
    • Buying and selling allied products and key coffees promoted by the roastery
    • Working with Finance Department to report monthly expenses
    • Working with Marketing Department to promote cafe and (when appropriate) Americus
    • Identifying and communicating wholesale leads to the roastery

Successful Applicants for this position will:

  • Have 1-2 years management experience
  • Have a passion for coffee and preferably experience working in a coffee shop
  • Be genuinely energized about having a role in a sustainable, intentional supply chain
  • Be naturally empathetic and understanding of others
  • Be Capable of performing disciplinary actions
  • Be Able to see both big picture as well as day-to-day details
  • Be Capable of delegating responsibilities and continually checking-in on progress
  • Have a strong work-ethic
  • Have a reservoir of internal professionalism, optimism and kindness from which he/she can draw
  • Be humble enough to do dishes, mop floors and jump-in to help staff wherever necessary
  • Be physically capable of walking and standing for 5+ hours and carrying at least 20 pounds
  • Be Capable of identifying his or her own areas for personal growth and professional development

Applicants are required to submit a Resume, Cover Letter and three references.

Application Deadline: Monday, January 23, 2017

Submit Applications to: coffeehouse@cafecampesino.com with “Manager Application” in subject heading.

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Position Open: Barista – Americus

Written by nema on January 14, 2017 in BLOG, Cafe Campesino, Call to Action

Cafe Campesino CoffeehouseWe are looking for a barista for our Americus coffeehouse team. Learn more about this open position below. Qualified candidates should apply by January 23, 2017.

Café Campesino, Inc. – Job Description
Position: Barista
Type: Part-time
Compensation: Hourly

The Barista has an above-average energy level, a “can-do” attitude, a happy, positive outlook on life, a commitment to environmental stewardship and a burning interest in making the world a better place… along with a genuine love of great coffee. The Barista is disciplined and able to focus, despite frequent interruptions, which are characteristic of the working environment. The Barista is constantly moving- either working with customers, cleaning the coffee house or participating in any one of the many responsibilities listed below, while maintaining a kind and positive demeanor with colleagues and customers. Above all, the Barista is a trusted member of the coffee house team who exemplifies Cafe Campesino’s Core Values, while working to support coffee house management and the broader operations of the company. The Barista reports to and works with the coffeehouse management team, which includes a manager, an assistant manager and shift leads.

Barista Responsibilities Will Include:

  • Greeting Customers with a smile and audible “Welcome”
  • Listening to Customer Preferences & Helping them Navigate through the Menu
  • Brewing and Serving Excellent Espresso Beverages
  • Developing “Drinks of the Month”
  • Brewing Excellent Drip Coffee
  • Monitoring Brewed Coffee Levels & Freshness
  • Entering & Processing Orders through Square Register
  • Learning facts about at least one Small-Farmer Cooperative
  • Attending Cuppings
  • Packing and Selling Coffee by-the-pound
  • Answering Phones
  • Taking To-go Orders
  • Taking Coffee-by-the-Pound Orders
  • Call-in 10-2 Orders
  • Brewing French Press & Pour-Overs
  • Brewing & Selling Hot Tea, Iced Tea & Tea Boxes
  • Never-ending curiosity and pursuit of more coffee knowledge
  • Above-average understanding of coffee supply chain
  • Deep understanding of Cafe Campesino history
  • Being Supportive of and Working well with colleagues

Food-Related Responsibilities Will Include:

  • Preparing Breakfast Bagels, Oatmeal, Snacks & Fruit & Yogurt
  • Stocking & Displaying Baked Goods
  • Baking as-needed
  • Ringing up Orders
  • Ensuring Customer Orders are accurately communicated to Person Preparing them
  • 10 Steps of Lunch Service (including bussing tables & filling drinks)

Daily Non-Coffee Shift Responsibilities will Include:

  • Receiving and Stocking Products
  • Breaking Down Boxes
  • Checking & Preparing Sanitizers
  • Washing Dishes
  • Putting away Dishes
  • Checking Stock Levels on All product
  • Checking Dates on all products
  • Brewing Tea and Toddy Cold Brew
  • Preparing Chocolate Sauce
  • Wiping Down Tables, Brushing Crumbs off Seats, making sure space looks neat & orderly
  • Cleaning & Restocking Condiment Station
  • Completing Daily Deep Clean Checklist
  • Counting Money & Monitoring Tips

Additional information

-This position requires a background check prior to hire.

-The first 180 calendar days after the date of hire are considered to be an introductory period and as such, a probationary period during which the new employee’s supervisor and management have an opportunity to evaluate the ability of the employee to perform her/his job.

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Understanding Roya: The Coffee Rust

Written by nema on March 19, 2013 in Article, BLOG, Cafe Campesino, Sustainability
A coffee leaf affected by the "coffee rust fungus" or Roya.  Photo by Scott Umstattd.

A coffee leaf affected by the “coffee rust fungus” or Roya. Photo by Scott Umstattd.

Roya- or coffee “rust”- is an orange fungus that grows on the leaves of coffee plants, causing them to whither and fall off.  It reduces coffee production and eventually causes plants to die, and it is quickly spreading through Central America.  We witnessed the effects of roya during our trip to Guatemala in January, and shortly after our return, the Guatemalan government issued a national coffee emergency, anticipating some 70 percent of its 2013 coffee harvest to be affected by the fungus.  Bill, who on the trip visited the same small-scale farm of Chel-based Pedro Pacheco Bop that he visited in 2011, saw a drastic change.  “I was shocked.  It was not the lush green coffee forest that we saw 2 years ago.  His farm was noticeably different.”  Roya has affected other coffee growing regions in the past, most notably devastating coffee crops of the British Ceylon (or modern-day Sri Lanka) in the 1800s, and later affecting coffee crops in Indonesia and Brazil and some areas of Central America and the Caribbean as recent as 30-40 years ago.  Scientists remain undecided on what is causing the outbreak.  An increasingly changing climate- where longer periods of wet and warmer temperatures are reaching high-altitude coffeelands- is one culprit.  But John Vandermeer, a scientist at the University of Michigan, believes that an ecosystem damaged by the excessive use of pesticides and fungicides is to blame.  For example, a white halo fungus, which has helped to keep coffee rust in-check, has been nearly eradicated through chemical applications in Central America that have also killed off the insects that help germinate it.  Coffee industry professionals throughout Central America are looking to get the fungus under control, and small-scale farmers like Pacheco Bop will turn to his cooperative, the Asociacion Chajulense, for expertise and technical help on how to deal with roya.  Bill sees this as a critically important role that the cooperative plays.   “The coop has technical advisers on staff who are working on this right now,” he said.  “And this is an example of another moment where being a part of a larger organization and working together and collaborating is the best way for the farmer to get through this,” he said.  The effects of a diminished harvest will be especially bitter for the coffee farmer this year, as the price of coffee has dropped from last year’s near 15-year high.  “They’re not getting nearly the amount of supply, so they’re getting affected by the negative trend of production and the negative trend of pricing,” he said.  “Just when it looks like it is getting good, then watch out… such is the life of the farmer.”   Café Campesino will continue to be committed to learning more about roya and responding to the needs of the cooperatives at origin.  “The best thing we can do is support whatever decisions they make,” said Bill.

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