Mixologist

Andaz; Delhi; On-site; INR 600,000 - 800,000; Full time

Job summary

Andaz Delhi is seeking an experienced hotel operations professional to lead the Outlet functions and ensure consistent brand delivery across guest touchpoints.

You will supervise staff during peak times, coordinate with Kitchen and Beverage, and uphold Hyatt’s values while driving guest satisfaction and operational excellence.

Responsibilities

• Ensure minimum brand standards are implemented.
• Ensure Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Respond to Consumer Audit results and implement changes.
• Work with other Managers to support hotel success and guest satisfaction.
• Lead Soul Pantry staff cross-department collaboration with a Team-oriented approach.
• Keep Juniper Bar storage and AV areas neat and organized including props/equipment storage.
• Conduct daily pre-shift briefings in Manager's absence.
• Perform checks for events or functions.
• Be a hands-on supervisor on the Outlet during busy periods.
• Liaise with Kitchen and Beverage Department on daily operations and quality control.
• Ensure brand promise delivery and exceptional guest service.
• Provide excellent service to internal customers across departments.
• Handle guest and internal inquiries courteously and resolve problems.
• Maintain positive guest and colleague relations.
• Establish rapport with guests and maintain relationships.
• Assist in managing the department as an independent profit centre.
• Ensure compliance with financial/reporting rules and licensing requirements.
• Embrace new technology and equipment to improve productivity.

Job description

• Ensures that minimum brand standards have been implemented.
• Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Soul Pantry employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Assists to ensure that Juniper Bar storage and Audio Visual areas are neat and organised, including the proper storage of props, and equipment.
• In the absence of Manager conducts daily pre-shift briefings to employees on preparation, service and menu.
• Makes necessary checks needed for specific events or functions.
• Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Ensures the delivery of brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Assists in managing the department as independent profit centre.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Organization- Andaz Delhi

Summary

Operational

• Ensures that minimum brand standards have been implemented.
• Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Ensures that Soul Pantry employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Assists to ensure that Juniper Bar storage and Audio Visual areas are neat and organised, including the proper storage of props, and equipment.
• In the absence of Manager conducts daily pre-shift briefings to employees on preparation, service and menu.
• Makes necessary checks needed for specific events or functions.
• Be a hands-on supervisor and be present at all times in the Outlet, especially during busy periods.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Ensures the delivery of brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.

Financial

• Assists in managing the department as independent profit centre.
• Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

People

• Oversees the punctuality and appearance of all the junior team members, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
• Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.
• Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• To feedback the results of the Employee Engagement Survey and ensure that the relevant changes are implemented.

Other duties

• Exercises responsible supervisory behavior at all times and positively representing the hotel team and Hyatt International.
• Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.
• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.
• Attends training sessions and meetings as and when required.
• Carries out any other reasonable duties and responsibilities as assigned.