Head Bartender - Six Senses London

Intercontinental Hotels Group; City of Westminster; On-site; GBP 25,000 - 35,000; Full time

Job summary

A leading hospitality organization in the City of Westminster seeks a Head Bartender to oversee bar operations and ensure guest satisfaction. The role requires excellent knowledge of cocktail-making and beverages, along with strong communication skills. Candidates should have at least one year of operational experience and a high school diploma, with preference given to those holding a hospitality degree. The successful candidate will play a key role in managing service standards and enhancing guest experiences.

Qualifications

• At least 1 year's experience in a similar operational role.
• Knowledge and strict adherence to LQA standards.
• Fluent in English; additional languages preferred.

Responsibilities

• Supervise the Bars service and monitor guest satisfaction.
• Organise the opening and closing procedure.
• Communicate operational issues to improve offering.
• Greet guests in an efficient and friendly manner.
• Ensure all mis-en-place for cocktails are correctly prepared.

Skills

Communication

Cocktail-making

Guest satisfaction

Cost control

Education

High school diploma or equivalent

Hospitality diploma/degree

Job description

As Head Bartender, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. As Head Bartender, I will support the Director of Bars and assume responsibility for the efficient operation in the following:

Responsibilities

• Supervise the Bars service & monitor guest satisfaction.
• Organise the opening and closing procedure.
• Communicate to the Bars Manager any issues within the department in order to improve offering & operations.
• Be aware of cost control and maximizing profitability.
• Attend regular meetings and briefings to keep informed of policies and procedures, special events, further improvement plans and guest comments.
• Greet guests on arrival, by name where possible, in an efficient and friendly manner.
• Answer outlet telephone courteously and efficiently as specified in department standards.
• Inspect condition and cleanliness of menus and wine list, ensure designated amounts are available, and update menus or wine lists as changes occur.
• Well versed with beverage offerings, familiar with preparation, ingredients and presentation of menu offerings.
• Use the appropriate glassware for the different beverages.
• Ensure the prompt and efficient service of all beverages set by the required standards.
• Have knowledge of guests likes and dislikes pertaining to drinks throughout their stay.
• Ensure all mis-en-place for cocktails and drinks are correctly prepared prior to service in all beverage outlets.
• Make every effort to ensure the comfort and enjoyment of guest's beverage requests throughout service.
• Have a good knowledge of all outlet menus (food and wine) and F&B day to day activities and operational hours.
• Recommend and promote items using knowledge of menu prices and suggesting upselling when necessary.
• Ascertain guest satisfaction and ensure that all guest billing procedures are handled correctly, minimizing rebates during check out and bid guest farewell.

Qualifications

• Knowledge and strict adherence to LQA standards.
• High school diploma or equivalent and at least 1 years' experience in a similar operational role or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Experience in cocktail-making, beverage service and garnishing. Excellent knowledge of wines, spirits and mixed drinks.
• Familiar with Food and Beverage terminology, application, operation, wine service, costs, menu development food and hygiene codes and controlling inventory.
• Fluent in English; I understand that additional languages are preferred.