The Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.
Primary Responsibilities
Food & Beverage Service
- Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.
- Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.
- Supports review simulation processes and update evaluation criteria for a smooth operation.
- Interacts with guests and colleagues in a friendly and courteous manner.
- Has extensive knowledge of our food & beverage menus.
- Takes orders and is able to confidently offer different menu options and advice.
- Remembers a guest’s preferences to extend a personalised service.
- Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.
- Ability to anticipate a guest’s needs.
- Verifies guest satisfaction with each table during service.
- Serves food and drinks in a timely and efficient manner.
- Makes sure that all products served are accounted for on the final bill before presenting it.
- Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
- Delivers all checks and reports to the appropriate place according to established standards.
- Adjusts service to suit guests’ requests and personalises any interaction with them.
- Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
- Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect and also the outlet’s values.
- Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
- Actively engages in upselling and adds value.
- Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.
Overseeing Daily Operations and Achieving Targets
- Maintains the quality and consistency of the beverage program and service within the outlet.
- Able to monitor an operating par stock of OS&E and beverage.
- Adheres to outlets recipes in Material Control.
- Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.
- Ensures the outlet and related areas are kept to HACCP and hygiene standards.
- Ensures cleanliness and appearance of the outlet and related areas at all times.
- Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.
Provide a Leading and Consistent Guest Experience
- Promotes sales through direct guest contact.
- Constantly obtains guest feedback during operation to ensure satisfaction.
- Assists in building a loyal following and return guest database.
- Handles guest complaints and comments competently and swiftly.
- Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.
- Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.
Management and Leadership of Outlet
- Displays cultural affinity and shows empathy to all team members.
- Observes a colleague’s individual performance, grooming and punctuality.
- Assists in recruitment and to induct and train new colleagues.
- Supports project management, including research of equipment, materials, supplies and methods. Sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
- Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
- Checks daily opening and closing duties.
Marketing Plan and Revenue Management
- Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.
- Makes recommendations to the Management regarding other potential sources of revenue.
- Implements appropriate and effective measures to improve cost control of expenses and labour.
- Ensures all reports generated are accurate before submission.
Training, Learning and Development of the Team
- Responsible to arrange training for all colleagues in line with established training requirements.
- Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
- Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
- Assists and guides the departmental orientation of new colleagues.
- Adheres to Raffles Hotel Singapore fire and safety, emergency procedures.
- Follows NEA hygiene rules and regulations are met and achieve.
