Bartender

  Carry out full preparations for the bar under his/her responsibility and ensure that all equipment is ready at time of service. Coordinate the bars and bar personnel. Make organisations in order to achieve high service quality in the bar outlets. Identify any technical breakdowns in the units and ensure such breakdowns are fixed. Arrange the monthly inventory count and report the result to senior managers. Ensure and control on a daily basis that preparations are carried out in the bars. Ensure that preparations are made before service for special occasions and control the preparations. Maintain departmental equipment. Control employee compliance with the work schedule. Identify the daily beverage consumption demands.Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels.Greet customers at the bar, take their orders and prepare their drinks.Comply with operational rules.Responsible for preparing training programmes and ensuring the training of employees in his/her department.Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.Forward the orders of the Food and Beverage Manager and Bars Supervisor to the personnel.Communicate with other sections, departments and senior managers.Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.Attend the orientation training.Undergo two performance assessments each year.Strive to achieve 100% customer satisfaction.Carry out all responsibilities related to the quality management systems implemented at the facilities.Carry out all other duties assigned by managers and hotel management not specified in the job description.