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To provide quality beverage preparation and service that is consistent with the specified SOP at all times.
·Fully responsible for the bar, whilst on duty and to Maintain the bar area in a clean, tidy and organized condition at all times following the Health and Hygiene requirements of AFOCH.
·Take all reasonable measures not to handle food or food contact surfaces in any way that is likely to compromise the safety and suitability of the food
·Ensure that the guest is presented with the correct order and that all drinks are prepared and served as per SOP.
·Ensure a courteous and efficient service is delivered at all times regardless of business levels.
·Ensure that adequate stocks of beverages are requisitioned and maintained for operational needs.
·Responsible for controlling and storing of all glassware.
·Ensure the checking of expiration dates and that all perishable items are stored and recorded in designated storage areas.
·Check identification of customers to make sure they meet age requirements for purchase of alcohol and tobacco products.
·Actively uses up-selling techniques to exceed guest expectations and increase revenue. Collects payment and settle the bills as per SOP. Records daily spillages/spoilages with appropriate justifications.
·Maintain good relationships with colleagues and contributes to team spirit. Cooperate and interacts with other departments to provide additional or specialized guest services. Provide service colleagues with information that assists in exceeding guest expectations, predominately special needs and name of guests. Contributes to team-oriented and associate-oriented company culture.
·Ensure timely reporting of malfunction or maintenance deficiencies to line manager.
·Attend briefings, as required; Maintain good relationships with colleagues and contribute to team spirit; Cooperate and interact with other departments to provide additional/outstanding guest services.
·Actively seeks to improve beverages variety, selection and quality.
·Trains other colleagues on bartending skills.
·Demonstrates understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety.
·Acts on emergency and evacuation procedures. Immediately report security incidents, accidents and near misses to the Line Manager.
·Minimum 1 year of working experience in the same role in a 5-star hotel operation or high-volume stand-alone outlets that serve alcoholic beverages.
·High School or equivalent. GED or Vocational education.
·Food Hygiene – BASIC, HACCP Awareness – BASIC
·Food safety and food hygiene specified by the standards/legislation