• Mix ingredients to prepare cocktails and other drinks. • Wash glassware and utensils after each use. • Pour wine and beer. • Collect payment and operate a cash register. • Serve food to customers seated at the bar. • Check identification of customers to make sure they meet age requirements for purchase of alcohol and tobacco products. • Determine when a customer has had too much alcohol. • Clean up after customers and clean work area. • Order and maintain liquor and bar supplies. • Arrange bottles and glasses to make attractive displays. • Serve customers in a friendly and helpful manner. • Handle and move objects, such as glasses and bottles, using hands and arms. • Order supplies from outside vendors. • Monitor and maintain an inventory of supplies. • Mix ingredients according to drink recipes. • Perform physical activities such as lifting and stooping. • Sell or influence others
To ensure an efficient day-to-day operation with up-selling and marketing, ensure a professional F&B service according to SOP , conduct employee training and maintain high employee morale and member satisfaction. 1.2 Reports directly to the Restaurant/Bar,Asst.Food&Beverage Manager 1.3 Provides functional assistance and direction to the Restaurant/Bar 1.4 Ensures that the daily briefings with the Dining/Bar staff are carried out and that all information is passed through correctly. 1.5 Maintains liaisons with the Restaurant/Bar Manager and Sous Chef 2.1 Supervises the day-to-day functions of all the Restaurant/Bar’s employees an facilities. 2.2 Supervises , coordinates and directs prompt ,efficient and courteous serving food and beverage in the Restaurant/Bar as per SOP Manual. 2.3 Participates in services , as necessary, in accordance with the requirements and practices of the Restaurant/Bar 3.1 To have complete working knowledge of the Beverage list and to be able to answer guest queries promptly, knowledgeably and in a discret manner 3.2 To assist the Head Bartender in supervising and coordinating the activities of all Bar staff 3.3 To mix and prepare Alcoholic and Non-Alcoholic Drinks to the set standards 3.4 To ensure that all guests at the Counter are served in an efficient and correct manner according to the set standards. 3.5 To greet the guests and take orders at the Bar Counter in a professional manner , taking every opportunity to up sell discreetly. 3.6 To control all Drinks dispensed by referring to Checks and and perforating same 3.7 To check stock levels and initiate necessary requisition to set standards. 3.8 To ensure that the Bar , dispensing area ,fridges and cunters are clean and presentable at all time 3.9 To ensure Bottle Display is attractive and labels are facing the guest according to the agreed standards 3.10 To assist in Inventory and Inspection by the Cost Controller to the set standards 3.11 To complet the opening/closing Checklist as per the set standard in the absence of the Head Bartender 3.12 To ensure local Liquor Licesing Laws and Measures Laws are adhered and aabided at all times 3.13 To carry out all chashiering procedures such as pricing , closing checks and end of day summary 1.Estabilishes and maintains effective employee relations 2.Conducts, under the guidance of the Restaurant/Bar Manager , such functions as employee orientation ,on the job performance ,coaching, counseling and productivity 3.Develops formal training plans and implement on the job training sessions for all employees of the Restaurant/Bar 4.Ensures that the Hotel grooming and appearance standards are met 5.Actively contributes and participates in the Food&Beverage department goals 6.Performs related duties and special projects as required 7.Conducts all administration work required, not limited to: 7.1Attendance records 7.2Duty rosters 7.3Log books 7.4Controls and overtime 8.Keeps up to date F&B SOP Manual 9.Keeps up too date the last trends in the market and make suggestions for implementation
• Keep positive relations with everyone at all times. • Maintain complete knowledge of and comply with all department policies/service procedures/standards, maintenance and use of equipment. • Anticipate Customer needs, respond promptly and acknowledge all customers, however busy and whatever time of the day. • Complete knowledge of all liquor brands, beers and non-alcoholic selection and the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list available. • Full Knowledge of all menu items, preparation method, ingredients, sauces, preparation time, garnishes, presentation and prices. • Be familiar with Hotel services/features and local attractions/activities to respond to customers inquiries accurately. • Monitor and maintain cleanliness, sanitation and organizational of assigned work areas. • Familiarize the designated glassware and garnishes for drinks. • Complete opening side duties as assigned. • Open and serve wine/champagne bottles. • Cooperate in the performance of any task requested by the hotel management.