When searching for barista jobs, sometimes cold calling by dropping into cafes and restaurants handing out your resume is a good idea. Here are some important things you should know before cold calling.
Don’t drop in during peak service periods
In cafes, there is a natural ebb and flow to service. There are busy periods and quiet periods. You don’t want to drop in when the cafe is at its busiest. No one will have time to talk to you. The best time to visit is usually after the morning rush before lunch service at around 11 AM or after lunch service and the afternoon rush at around 3:30 to 4 PM.
Do some research
Do some research prior to the day you’re going to hit the streets. Write up a list of cafes you would like to work at and be focused on just those select few, rather than just dropping in on 20 random cafes.
Strike up a conversation
Get a general vibe of the cafe and see if you think you’d be a good fit. Approach the barista and strike up a conversation about coffee and see if they are looking for more staff. If they are, ask if the manager is available. It’s better to speak to the manager and hand them your resume than to the barista. After all, the manager is usually responsible for HR decisions.
When handing over your resume, how it is presented is incredibly important. As a hiring manager, I’ve received countless resumes that were doggy eared or even worse, crumpled. The resume is an extension of who you are.
Speaking of presentation, also pay attention to how you are dressed and your personal grooming. You should be pounding the pavement with your best foot forward. Wear neat but comfortable clothing. You don’t want to be over or underdressed for an establishment. Black jeans free of holes, an ironed collared shirt, and black shoes should do the trick.
Finally, be prepared to jump behind the coffee machine to demonstrate your coffee making skills. You don’t need to be a superstar with swan pouring latte art ability. Most cafes just want to see some basic coffee making skills and how you handle yourself behind the machine.
It’s always a good idea to ask the barista on the bar about any recipes they use such as suggested doses, yields (which volumetric button is programmed), and extraction time.