Bartender Supervisor At Kempinski Hotel


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.


April 2024