Bartender

Job Description

Scope of Position :

A Bartender’s primary responsibility is to exceed all expectations of all Internal and External Guests, by facilitating an excellent guest experience in the outlet, ensuring exceptional products and services at all times.

Specific Duties, Responsibilities & Key Performance Areas

• Demonstrates Brand Standards in all interactions.
• Mixes and prepares a wide range of beverage items.
• Greets all guests and colleagues in a warm and sincere manner and always adopts a positive attitude to keep the team spirit at its highest.
• Ensures that all guests leave the outlet with a lasting positive experience and impression of the outlet.
• Should be punctual, efficient, and above all courteous – assuming a pleasing and helpful attitude towards each guest.
• Has pride in personal appearance and hygiene, ensuring uniform and shoes are always of the highest standard.
• Has a genuine desire to provide an unparalleled guest experience.
• Handles guest feedback appropriately, ensuring guest satisfaction; informs supervisors or managers for service recovery if necessary.
• Checks and sets up bar and equipment, places bottles properly, and prepares adequate mise-en-place for the shift.
• Reports to duty punctually, in full uniform according to appearance and grooming standards.
• Demonstrates a complete understanding of Restaurant Policies & Procedures and Service Standards as outlined in brand standards.
• Makes and serves drinks in accordance with liquor laws.
• Maintains a clean and safe work and dining environment.
• Possesses full knowledge of available menus of the restaurant.
• Is aware of safety in the bar, adhering to the company’s policies regarding fire, hygiene, and safety.
• Maintains an accurate inventory, completing nightly and monthly inventory counts.
• Orders, stocks, and controls all necessary par stock levels.
• Ensures that licensing hours and laws are strictly followed.
• Monitors Freezers and Refrigerators; reports any problems to technical services.
• Ensures costs are minimized by controlling wastage and breakage.
• Reads the notice board and logbook daily.
• Identifies and attends scheduled training sessions without fail.
• Occasional Duties / Projects as assigned by the Outlet Manager or Food & Beverage Director / Asst. Food & Beverage Director.
• Follows Hotel’s telephone etiquette standards.
• Follows Occupational Health & Safety regulations.
• Reports suspicious people, parcels, and behaviors to Security.
• Ensures adherence to the Charter of Ethics.
• Other duties as assigned.

Qualifications

• A Degree / diploma in Hospitality management.
• Food and Beverage training / certification would be advantageous.