Job Scope
l Maintain complete knowledge of:
- All menu items available in the bar.
- All liquor brands, beers, and non-alcoholic selections available in the bar.
- Every wine/champagne by the glass and major wines on the wine list.
- Designated glassware and garnishes for drinks.
- All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
- Daily menu specials and out of stock items.
- Bar layout, table set-ups, hours of operation.
- Imputing of items in the Info Genesis system.
- Daily arrival / departure, VIPs.
- Be aware of in-house group activities, locations and times.
- Correct maintenance and use of equipment.
- All department policies / service procedures.
l Attend line-ups with other staff and review all information pertinent to the day’s business.
l Check own grooming and attire standard.
l Meet with Captains, or Manager to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.
l Communicate closely with Captains and Service Attendants to ensure quality service is achieved.
l Assist other bartenders and service attendants whenever possible.
l Perform work and side duties in accordance with departmental procedures.
l Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
l Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
l Upsell to guests whenever possible.
l Transport linens to bar whenever required.
l Prepare special items for events in accordance with superior’s requests.
l Attend meal breaks as assigned.
l Prepare workstations & pantries, ensuring compliance to departmental standards.
l Ensure that all materials, equipment are in complete readiness for service in accordance to business needs;
l Ensuring that all procedures are carried out to departmental standards.
l Participate and contribute in all designated meetings and training sessions.
l Daily check and cleaning of work areas ensuring compliance with standards of cleanliness and order. Report any defects to Manager on Duty.
l Anticipate, acknowledge and respond promptly to guests requests at all times.
l Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
l Report guest opportunities to Superiors following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for superior’s assistance.
l Be aware of guest reactions and communicate with superior and other service staff to ensure guest satisfaction.
l Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
l Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
l Ensure all assigned closing duties are completed before signing out.
l Take part in formal training programs..
l Provide feedback of any problems to the Superior.
l Work to be part of a cooperative working climate, maximizing productivity and employee morale.
l Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
l Review status of assignments and any follow-up actions with Manager on Duty.
l Successful completion of the training/certification processes.
l Collect & Analyze Guest Preferences and Comment Cards.
Job Requirements
· Completion of high school “O” Level
· Diploma in Hospitality and Tourism is an advantage.
· Minimum 12 months in bartending experience
· Be at least 18 years of age
· Proficient in written and verbal English
