Job Summary:

The bartender position is to extend in the first place beverage service in a professional, efficient and timely fashion. It is required to be able to understand guest expectations. This in addition to the overall food knowledge, and a ‘can-do- attitude’ with a smile, will ensure guest satisfaction.

The bartender will be expected to communicate with his co-workers, supervisor and management team to ensure service and bar operation runs smoothly. The overall knowledge of different aspects of the hotel will enable him/her to answer any questions the guests may have.

The other main responsibility is that the bartender is held accountable for his inventory in the bar. This should be monitored regularly and any variances will be questioned.

Duties and Responsibilities:

• Welcome guests in a warm and polite manner greeting by name.
• Be aware of guest dietary requirements and special needs.
• Comply with set arrangements for the opening every morning and closing the bars.
• Maintain good product and services knowledge and assist guest with information.
• The ability to performance the task according to the standard.
• Be familiar with all the cocktails and be able to prepare according to standardized
• Presentation and creativity.
• The ability to maintain sufficient supplies of stock and maintain it accordingly for operations.
• To assist management team to do monthly bar inventory.
• Maintain the proper inventory system FIFO in the outlets and update daily basis.
• Maintain the par level for the products.
• Recognize slow moving beverages and able to create or implement new ideas
• The ability to observe guest experience in the restaurant and anticipate their needs.
• The ability to maintain and recognize operation equipment conditions. Take responsibility to send for repairing and retrieve it back.
• The ability to discuss about guest preference and shared it with co-workers.
• To attend pre-service daily briefing/meetings at required time.
• The ability to perform other tasks or projects as assigned by department management.
• Well organized and able to prioritize work in busy operations.
• Be aware of the products and services and any current promotions offered.
• Prioritizes actions and manages tasks through to completion.
• Plans, organizes and uses a systematic approach to get things done.
• Adapts quickly and positively to new situations
• Complete a log book/check list every day.
• Attend daily duty in time and as per demand of the business.
• Follow the standard operating procedures and company policies at all times
• Remain flexible and willing to respond to any changes in the F&B department as directed by the needs of the operation.