Position: bartender
working group: f&b (bar)
workplace: centers for food and beverage consumption (all outlets)
division: food and beverage
reports to: captain, deputy restaurant manager, restaurant manager & bar director
responsibilities: responsible for captain, deputy restaurant manager, restaurant manager & bar director
aim: to adapt to a changing market and enhance career versatility by managing multiple tasks. Ensure the hotel operates smoothly and be prepared to switch to other areas as needed.
basic functions: provide guests with excellent drinks and service based on the standards of excellence in quality, professionalism, and friendliness.
duties and responsibilities:
1. provide courteous, professional, and efficient service at all times.
2. take orders and serve food and beverages.
3. open guest accounts in the system correctly.
4. confirm food and beverage orders, checking for allergies.
5. accommodate special requests from guests.
6. serve beverages on a tray and use coasters.
7. remove empty glasses using a tray.
8. uncork wine in front of the guest.
9. provide a description of bread served with olive oil and balsamic vinegar.
10. set the table with necessary cutlery.
11. present food at the table with a description.
12. clear finished plates before presenting dessert menus.
13. ensure the guest's name and room number are correct on checks.
14. verify guest package type when closing accounts.
15. maintain a professional attitude towards guests.
16. use guests' names naturally during service.
17. perform assigned duties efficiently.
18. be flexible to rotate to any designated department.
19. know all services and areas offered by the hotel.
20. have complete knowledge of food and beverages offered.
21. responsible for selling food and drinks (up-selling).
22. maintain cleanliness and organization in work areas.
23. properly use and store equipment to prevent waste.
24. handle guest requests courteously and report suggestions or complaints to supervisors.
25. effectively manage food and beverage controls.
26. ensure good communication with kitchen and staff.
27. maintain personal hygiene and appearance.
28. attend daily briefings and monthly department meetings.
29. perform additional tasks as assigned by supervisors.
30. prepare lemon juice for the bar and events.
31. provide service to guests at the pool.
32. clean pool chairs and tables.
33. support service in assigned areas.
34. take orders at bar tables and follow up on guest requirements.
35. requisition liquor and supplies necessary for operations.
main performance indicators:
1. compliance with annual training program.
2. exit interviews feedback.
3. environmental care audits.
4. food handling audits.
5. results in forbes, lqa, trust you certifications.
#j-18808-ljbffr