KEY MISSION To prepare and serve beverage orders according to recipes and service standards and provide a courteous, professional, efficient and flexible service.
To also provide a courteous, professional, efficient and flexible service at all times, following the hotel F&B operation standards manual and the resort’s standards.
MAIN RESPONSIBILITIES To prepare and serve beverage orders according to recipes and service standards. To be fully knowledgeable about all bar products and cocktail recipes.
To be able to up sell each time with each customer. To provide high standard of quality and efficient / friendly service.
To prepare mise en place and perform side duties. To collect all general requisitions and beverage requisitions. To strictly adhere to opening and closing procedures established for the outlet and check beverage stock.
To have a thorough understanding and knowledge of all beverage items and prepare garnishes for each mocktail accordingly To ensure that the bar counter and surrounding area is kept clean and organized at all times.
To monitor operating supplies and reduce spoilage and wastage. To handle guest enquiries in a courteous and efficient manner.
To establish a rapport with guests maintaining good customer relationship. To perform cashiering functions and to ensure that the outlet cashiering procedures are strictly adhered to.
To ensure proper presentation display of premium items on every shelf with proper defined quantities are followed To have ready garnishes for all mocktails upon opening of the bar To coach and train new recruits through on the job training.
To perform any assigned duties in the Banqueting Department or others. To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
To assist in carrying out monthly, quarterly, bi yearly, yearly inventory of operating equipments. To be entirely flexible and adapt to rotate within the different sub sections of the Food and Beverage Department.