Cafe HR Handbook Generator

Cornerstone Cafe has been a neighbourhood fixture long enough that regulars know the staff by name. That familiarity is something we protect, and it starts with how we run the team behind the counter.

This handbook contains the workplace policies, procedures, and expectations that apply to all Cornerstone employees. Baristas, kitchen staff, front-of-house servers, cleaners, and office-based support personnel are all within scope. The handbook provides operational guidance and does not constitute a contract of employment. Your individual agreement governs the binding terms of your role.

Cafe work combines food preparation, beverage service, customer interaction, and housekeeping in a single shift. The pace is relentless during morning and lunch rushes, and the margin for error on allergen management is zero. The policies here have been built around those demands. Cornerstone reviews the handbook regularly and reserves the right to update it. The current version is kept on the staff noticeboard and in the shared digital folder.

Cornerstone Cafe employs permanent full-time managers and head baristas. Part-time contracts are standard for counter staff, kitchen assistants, and weekend servers. Seasonal contracts support summer terrace service and the December holiday period. Casual workers are engaged for private event bookings and temporary cover.

New team members serve a three-month probation. Baristas are assessed on drink preparation consistency, coffee machine maintenance, latte art standards, and the ability to manage orders during the morning rush when tickets stack faster than they clear. Kitchen staff are evaluated on food hygiene compliance, recipe accuracy, and prep speed. A mid-probation review at week six and a final review at week eleven provide structured feedback.

Each role at Cornerstone has a description that outlines daily duties and reporting structure. A barista prepares beverages and manages the coffee station. A kitchen assistant supports food preparation, dishwashing, and stock rotation. A floor supervisor coordinates table service, manages reservations, and handles end-of-day closing. Changes to your duties are discussed with you and confirmed in writing before taking effect.