Job Description & Requirements
- Setup bar counter and prepare mise-en-plus as per work station assigned before the start of operation hour
- Handle stock requisition, collection, replenishment, and disposal of used stock
- Handle/check all beverage production following the outlet standards and recipes, with the highest quality and freshness
- Operate and use POS
- Conduct/ensure stock inventory is carried out on a daily basic
- Handle beverage menu updates and create new beverages to meet business goal
- Handle/check the general cleanliness of the outlet bar types of equipment and furniture
- Take action to rectify all equipment failure or loss and inform management as soon as possible
- Greet and farewell guests in a friendly, courteous manner
- Use guest names wherever possible
- Adjust service to suit guests’ requests, personalize to meet needs
- Use a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong to achieve VOG target
- Look for ways to upsell and add value
- Respond positively, politely, and efficiently to all extraordinary requests from guests.
- Act professionally when dealing with guest complaints or problems, and keep the manager or immediate superior informed on all matters
- Induct and train bartenders in technical skills and processes as outlined in the job task training checklist
- Manage team within guidelines provided in the colleague handbook
- Oversee the provision of operational supplies, cleaning equipment and ingredients
- Coach bartender to constantly improve or maintain performance, give guidance/ training where performance is below expectations
- Conduct/take part in daily line-ups and participate in training activities to improve knowledge & skills
- Conduct beverage knowledge training for service team
- Perform other business-related duties as assigned by his/her superior
- Assist colleagues in any of the restaurants or bars whenever required to do so by the outlet manager, or senior management
- Follow the guidelines provided in the colleague handbook
- Understand emergency procedures, health, hygiene & food safety requirements and ensure compliance
- Perform cashiering and bartender duties according to company policies
- Maintain and check the outlet’s/heart of the house cleanliness and comply with the F&B food safety and hygiene rules and regulations
- Participate in departmental leadership activities as a member of the team
- Maintain levels of confidentiality and discretion for guests
- Maintain collaborative working relationships with colleagues & supervisors/ managers
