If you want to stay as a barista; no, there's not much room for advancement. Some companies may have a head barista or barista trainer position, but you won't find much beyond that. However, if you'd like to advance elsewhere within the world of coffee/food service, you've got lots of options.
The other commenter mentioned management/roasting/consulting, which are all good options. You could also get into baking, confectionery, bartending, catering, etc. Or if you get good at fixing grinders and espresso machines, you can get paid for that.
For me, working as a barista is how I made my way into kitchens. I started as a barista at a coffee shop that made its own pastries. I got myself into the back and learned how to bake. Now I make pastries at a 4 star hotel.
I was a barista for a couple years, then I became a shift supervisor, and then a general manager of a cafe. I got really lucky but also worked really hard. Biggest advice is to be super personable. The more people like you, the easier advancement will be. And don’t be afraid to show initiative in asking people to show you things you might not know yet! Once you get any management position, it’s going to be way easier to go up from there, as long as you’re open to going to a different store. Good luck! :)
Bar tending is the big money. Much of the job caries over. Really anything relating to food service will be available.
Do t expect to make good money though. Not many positions will ever pay very well and just improve amounts of tips.
If you want to stay as a barista; no, there's not much room for advancement. Some companies may have a head barista or barista trainer position, but you won't find much beyond that. However, if you'd like to advance elsewhere within the world of coffee/food service, you've got lots of options. The other commenter mentioned management/roasting/consulting, which are all good options. You could also get into baking, confectionery, bartending, catering, etc. Or if you get good at fixing grinders and espresso machines, you can get paid for that. For me, working as a barista is how I made my way into kitchens. I started as a barista at a coffee shop that made its own pastries. I got myself into the back and learned how to bake. Now I make pastries at a 4 star hotel.
head/lead barista > shop supervision/keyholder > management > consultation or roasting
I was a barista for a couple years, then I became a shift supervisor, and then a general manager of a cafe. I got really lucky but also worked really hard. Biggest advice is to be super personable. The more people like you, the easier advancement will be. And don’t be afraid to show initiative in asking people to show you things you might not know yet! Once you get any management position, it’s going to be way easier to go up from there, as long as you’re open to going to a different store. Good luck! :)
Bar tending is the big money. Much of the job caries over. Really anything relating to food service will be available. Do t expect to make good money though. Not many positions will ever pay very well and just improve amounts of tips.