Description
To produce an outstanding guest experience within the outlet concept by managing a service team. The head bartender will provide a courteous, professional and efficient service by the outlet, hotel and Kempinski standards, driving sales and maximizes profit. The Head bartender/ Mixologist must grow into the position of Bar Manager
Key Responsibilities
- Responsible to the restaurant Manager.
- Responsible for Bartender, Barman / Barmaid.
- Set an example by reporting to duty punctually wearing business attire according to the hotel’s dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
- Provide a professional and courteous service at all times.
- Ensure that the place of work and surrounding area is kept clean and organised at all times.
- Be knowledgeable of all services and products offered by the hotel.
- Understand thoroughly the concept of the outlet and assume training responsibilities as requested by the Restaurant Manager.
- Have an understanding of the monthly profit and loss statement of the restaurant.
- Conduct all bar meetings in the absence of the Restaurant Manager.
- Set an example in terms of service and product knowledge.
- Assist in preparing the bar menu design in cooperation with the bartending team and the restaurant manager.
- Have a good understanding of beverages in general including ingredients and techniques to ensure the right beverage/cocktail/spirit can be recommended.
- Have a good understanding of both classic and modern cocktails, their recipes and history.
- Know and understand the social scene of the destination, being recognized in the market as well as understanding nightlife.
- Attend monthly training to the Food & Beverage team to ensure product knowledge is fostered.
- Contribute and be aware of cocktail specials, and signature drinks and foster creativity and innovation within the bartending team.
- Perform upselling for all items offered by the department assigned as well as offering alternatives.
- Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
- Plan daily routine checklist and station division according to the work schedule.
- Attend and contribute to all staff meetings, departmental training and hotel-initiated training.
- Assist in the monthly inventory of operating supplies and equipment together with the stewarding department.
- Report incidents that require disciplinary actions immediately to the restaurant Manager.
- Undertake reasonable tasks and secondary duties as appointed by the Restaurant Manager.
- Respond to any changes in the department as dictated by the hotel management.
- Handle guest enquiries and complaints in the outlet courteously and efficiently and report to the restaurant Manager ensuring that the follow-up is performed with the guest.
- Ensure that the opening and closing procedures established for the outlet are followed.
- Attend all daily Meetings in the Outlet.
Skills, Knowledge and Expertise
- HND or Diploma in Hospitality Management or related field.
- Minimum 2 years in an F&B service role.
- Ability to operate computer and office equipment.
- Proficiency in Excel and Word.
- Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
- Excellent written and verbal communication skills.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Ability to identify and delegate tasks effectively.
- Excellent organizational and time management skills.
- Applies a professional, confidential and ethical approach at all times.
- Works in a safe, prudent and organized manner.
