Job Description

Position Description: Position Title: Bartender Department: Operations Position Purpose: Manages, operates and supervises the bar sections and / or outlets under the guidance and instruction of the Assistant Manager, in order to achieve the objective set by the Management - within the guidelines , policies & procedures of the organization. Duties and Responsibilities 1. Interacts professionally with the Team. 2. Interacts professionally with the housekeeping in related matters. 3. Maintains high profile guest relations. Coordinates functions and activities with corporate staff, as appropriate. 4. Meet all reasonable needs and requests of customers within specified time frames. 5. Identify and take all opportunities to enhance the quality of service. 6. Recognize customer dissatisfaction promptly and take action to resolve the situation according to individual level of responsibility and Brand customer feedback procedures. 7. Offer assistance to colleagues when required, to ensure designated work goals are met. 8. Demonstrate trust, support and respect towards team members in day-to-day work activities. 9. Conduct communication with customers and colleagues in a polite, professional and friendly manner 10. Practice high standards of personal presentation in accordance with Brand and Company Grooming & Presentation Standards 11. Seek assistance from other team members, supervisors and managers when required. Operational 1. Take orders from customers and Attache/Floor Manager in a timely, professional and friendly Manner. 2. Mix ingredients such as liquor (if served), soda, water, sugar, and bitters to prepare cocktails and other drinks according to Beverage Recipes. 3. Serve alcoholic (if served) & non-alcoholic beverages according to defined standards. 4. Order or requisitions liquors and supplies utilizing (if alcohol is served). 5. Arrange bottles and glasses to make attractive display. 6. Slice and pit fruit for garnishing drinks. 7. Ensure that all stock is established as per par levels and stored according to Company Food Hygiene Standards. 8. Ensure that the mise-en-place of the bar i.e., condiments, tray cloths, cocktail napkins etc. are ready for service as per the requirements of the individual outlet and expected business level requirements prior to opening. 9. Ensure that the guest is presented with the correct order and that all drinks are prepared and served as agreed in the standard operating procedures. 10. Maintain a complete knowledge of cocktails, beverages and wines to advise the guests and colleagues when necessary. 11. Undertake opening, closing & cleaning tasks as detailed on checklists. 12. Inform Restaurant Operations Manager/ Assistant Operations Manager of any stock losses, problems or unavailable items. 13. Assist in the stocktaking of beverages and operating equipment. 14. Coordinate with Stewarding to ensure equipment and bar area is kept hygienically clean and tidy at all times and sufficient glassware is available for the levels of business. 15. Control and rotate stock on a FIFO (first in first out) system. 16. Ensure the checking of expiration dates and that all perishable garnishes are stored and recorded in designated storage area. 17. Display a responsible attitude towards the service of alcohol to ensure minors are not served and intoxicated guest are politely refused service. Administrational 1. Maintain accurate and up-to-date temperature records for all fridge units within the bar whilst on duty. 2. Review the notice board and outlet briefing sheets on a daily basis to be well informed of events, city information, sold-out items, daily specials and any other information that may be relevant to the job. 3. Complete cleaning, opening & closing checklists when instructed by senior colleagues. 4. Assist in recording inventories/ stock-takes as required. 5. Financial 6. Maximize sales and profit by providing excellent value and service and utilizing suggestive and up-selling techniques. 7. Ensure that care is taken in the handling of all operating equipment so as to minimize breakage/damage. 8. Ensure all bills are checked for accuracy prior to presentation. 9. Adhere to all Brand and Company cashiering and cash handling procedures at all times. Other Duties 1. Demonstrate knowledge of individual contribution to outlet objectives. 2. Attend training sessions as scheduled. 3. Suggest to manager or trainer any training needed to enhance performance. 4. Performs side duties including folding napkins, rolling silverware, cleaning trays, restocking shelves, filling ice bins, cleaning and breaking down service area, using cleaning compounds, and other duties as required. 5. Report any possible theft or misuse of outlet property immediately to a member of management. 6. Carry out any other reasonable duties as assigned by the Restaurant Manager/ Assistant Manager/ Team Leader or Senior Management. Competencies required for the role: Financial Perspective People Perspective Control Wastage Communication Control Breakage Positive Attitude Self Motivated Pleasing Personality Team Work Internal Business Perspective Hygiene Standard Monthly CTC: 30K - 38 K ExperienceL 3/4/5 Star Hotel,(01Yr- To- 05Yr)

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