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Take orders, prepare and serve alcoholic andnon-alcoholic beverages to guests courteously and efficientlyaccording to hotel specifications. Maintain stock, supplies andcleanliness of bar and equipment. RESPONSIBILITIES:
•Maintain complete knowledge of and comply with all departmentalpolicies, service procedures and standards.
• Ensure thatstandards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of service requirements forassigned function: a. Liquor brands, beers and non-alcoholicbeverages ordered. b. Particular characteristics/description ofwines/champagnes ordered. c. Prices for specified bar selections d.Designated glassware, ingredients, preparation method and garnishesrequired. e. Group name, type of function and expected attendance.f. Scheduled hours of service. g. Special requests/arrangements h.Location of bar in function room i. Order of service j.V.I.P.'s
• Maintain complete knowledge of andstrictly abide by state liquor regulations, particularly thoseprohibiting service to minors, intoxicated persons and drunkdriving.
• Maintain complete knowledge of correctmaintenance and use of equipment; use equipment only as intended.
• Maintain complete knowledge and comply with alldepartmental policies and service procedures.
• Completeopening side duties: a. Check quality and set up designated barstock and supplies by using checklist. b. Requisition all necessarysupplies c. Transport supplies from storeroom to bar set-up area d.Stock ice e. Prepare garnishes. f. Stock glassware and papersupplies. g. Prepare mixes. h. Check cleanliness and condition ofbar unit (C02 lines, soda tanks, soda guns, drain, etc.). i. Checkcondition and cleanliness of blender, shaker and other tools. j.Check temperature of refrigeration units.
• Transport barunit with all supplies and equipment to assigned function area andset up in specified location in accordance with departmentalstandards.
• Ensure security of all bar supplies infunction area.
• Greet guests and take their orders,utilizing suggestive/upselling techniques.
• Prepare alldrink orders for guests according to specified recipes.
•Provide club service for designated beverages.
• Servedrinks to guests in accordance with departmental standards.
• Collect drink tickets where specified.
• Issue,open and serve wine/champagne bottles; collect payment/ticketswhere specified.
• Anticipate guests' needs,respond promptly and acknowledge guests even when busy.
•Maintain positive guest relations.
• Be familiar with allhotel services/features and local attractions/activities to respondaccurately to any guest inquiry.
• Handle guest complaintsfollowing the six step procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation andorganization of bar top, tables and service areas.
•Replace ashtrays with 2 butts with clean ashtray by using cappingmethod.
• Remove soiled wares from bar top and tables andplace in designated area.
• Anticipate and communicatereplenishment needs promptly, ensuring no shortages throughoutscheduled function time.
• Ensure proper authorization foradditional payments as required prior to replenishing.
•Clearly communicate last call at designated closing time to guests,Captain and Waiters.
• Transport bar unit with allsupplies and equipment from function area to designated area andbreakdown the bar in accordance with departmental procedures.
• Prepare consumption report promptly according tospecified procedures.
• Present guest check and processpayment. Adhere to all cash handling and creditpolicies/procedures.
• Legibly document designated itemson the spill sheet.
• Ensure maximum usage of all suppliesto attain budgeted beverage cost and to prevent waste.
•
Bartending
Employment Type : FullTime
Department / Functional Area: Chefs,F&B,Housekeeping,Front Desk
Experience: 1 Years - 0 Years years
Gender: Male
Vacancy: 1
Joining Date: Tue, 18 Feb2025
