As a juice maker in a resort, your role is to prepare and serve a variety of fresh juices, smoothies, and other beverages to guests, ensuring high quality, taste, and presentation. Here are the key responsibilities and tasks typically associated with this role: Menu Preparation: Work with resort management to develop a menu of juices, smoothies, and beverages, featuring a variety of fresh fruits, vegetables, and other ingredients to offer guests a diverse selection of options. Ingredient Preparation: Wash, peel, and chop fruits and vegetables as needed, ensuring that ingredients are fresh, ripe, and of high quality, and that any seeds, pits, or peels are removed before juicing. Juicing and Blending: Operate juicing machines, blenders, and other equipment to extract juice from fruits and vegetables, combining ingredients in appropriate proportions to create flavorful and nutritious beverages. Recipe Creation: Develop new juice and smoothie recipes, experimenting with different combinations of fruits, vegetables, herbs, and supplements to create unique and innovative flavor profiles that appeal to guests' preferences and dietary needs. Customization: Accommodate guest preferences and dietary restrictions by offering customization options such as adding or omitting ingredients, adjusting sweetness levels, and incorporating special requests or substitutions. Presentation: Serve beverages in attractive and appropriate glassware, garnishing with fresh fruit slices, mint leaves, or other decorative elements to enhance visual appeal and create an inviting presentation for guests. Hygiene and Sanitation: Maintain cleanliness and hygiene in the juice bar area, including juicing equipment, countertops, and storage areas, following sanitation procedures and food safety guidelines to prevent cross-contamination and ensure guest safety. Inventory Management: Monitor inventory levels of fruits, vegetables, and other ingredients, ordering supplies as needed to ensure availability and freshness, and minimizing waste through efficient usage and storage practices. Customer Service: Interact with guests in a friendly, professional manner, taking orders, providing recommendations, and answering questions about menu items and ingredients, ensuring a positive and personalized experience for each guest. Upselling: Suggest additional items such as add-ons, supplements, or specialty drinks to enhance guests' orders and increase sales, using knowledge of menu offerings and guest preferences to make relevant suggestions. Cash Handling: Process guest payments accurately and efficiently, using cash registers or POS systems to ring up orders, handle cash transactions, and provide receipts, maintaining accountability and accuracy in financial transactions. Cleaning and Maintenance: Clean and sanitize juicing equipment, blenders, and countertops regularly, following manufacturer instructions and resort procedures to ensure equipment longevity and optimal performance.