About this role
The Bartender is responsible for providing guest’s experiences and professional high level service to all guests.
Primary Responsibilities
Supervisor Conduct and Leadership
Professionalism and Modeling: Serve as a role model by maintaining impeccable personal grooming, punctuality, and a positive, solution-oriented attitude.Effective Communication: Provide clear, constructive feedback to staff and maintain transparent communication with management regarding operational challenges.Conflict Resolution: Address interpersonal conflicts or guest complaints calmly and impartially, focusing on de-escalation and finding mutually beneficial resolutions.Staff Development: Actively mentor team members, identify training needs, and foster a culture of continuous learning and accountability.Guest-Centric Focus: Lead by example in service excellence, ensuring that the team prioritizes guest satisfaction while maintaining brand standards.Integrity and Ethics: Exercise fair and consistent enforcement of company policies, avoiding favoritism and ensuring a respectful workplace environment for all employeesOutlet Operations
Perform opening/closing side duties as assigned and set all tables according to standards and proceduresDeliver F&B services in accordance to departmental standards and proceduresCheck on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operationGreet all patrons warmly upon arrival at the door and escort them to the tableEnsure that all food & beverage are served according to service standardPick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperatureEnsure that all food & beverage are serve according to LQA service standard.Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.Remember individual guest’s names and their preferences to extend a personalized service.Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Collect food and beverage supply requisition, ensure that the stock collected is as per requisitionHandle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to managementSupervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of managementAssist other Food & Beverage outlets with their operations during peak times or when requiredDeliver and support outlet to achieve exceptional LQA Standards in the outletAdministrative Responsibilities
Inventory and Cost Control: Conduct regular stock takes, monitor wastage, and manage par levels to optimize food and beverage costs.Scheduling and Labor Management: Create balanced shift schedules based on forecasted business volume, ensuring compliance with labor laws and budget targets.Compliance and Safety: Maintain rigorous adherence to health, safety, and hygiene regulations, including regular inspections and staff training certifications.Financial Reporting: Oversee daily cash handling, reconcile end-of-shift reports, and manage petty cash or vendor invoices accurately.Standard Operating Procedures (SOPs): Develop, update, and enforce clear SOPs for service, opening/closing duties, and emergency protocols.Guest Service & Operations
Engage guests during operations and obtain feedback to ensure satisfaction; document follow-ups and outcomes.Handle guests’ complaints and comments tactfully and efficiently to reach prompt resolution.Achieve a minimum of 10 documented guest reviews per month mentioning the responsible staff member; collate and submit these to management.Hygiene, Safety & Maintenance
Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets, and hotel services/features.Record and maintain daily hygiene and temperature logs for all chillers on Level 2 report deviations dailyInspect the banquet area for defects or safety issues at least once a week; coordinate promptly with Maintenance to rectify issues and maintain a neat, safe environment.Be well versed in hotel fire, life safety, and emergency procedures. Secondary / High school educationAdditional certification(s) in Food & Beverage will be an advantageGood reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantagePossess vibrant personality with high level positive energyWorking knowledge of MS Excel, Word, & PowerPoint Good communication skills and ability to engage guests in conversationsService oriented with an excellent eye for detailsAbility to work effectively and contribute in a teamSelf-motivated and energeticWell-presented and professionally groomed at all times