Preparing beverages for guest and serving them at the bar or through the wait staff. Maintaining a clean and organized work environment.
Assist bartender to set up bar, unlocking liquor, check fridge, juices and garnish.
To check liquor against requisition, any discrepancies with the receiving order is brought to the attention of the manager
Monitor customer satisfaction and respond to customer feedback and complaints by following company policy and procedure.
Conduct training on beverage to colleagues, guidance and standards.
Assist in controlling department forms and records according to the company standards for document control.
Ensure opening and closing checklists are completed on a daily basis.
Make recommendation to the Manager for price and menu changes that will enhance profitability.
Assistant in monitoring breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
Utilize up- selling and suggestive selling technique to enhance the outlet financial performance.
Maintain a working knowledge of relevant section and ensure the outlet meets these standards at all times.Manage the stock movement and minimize the wastage of the product.
Closely monitor the quality of the drinks and ensure the standard is consistent.
Control and check the inventory.
Keeping a well-stocked bar with an adequate supply of liquor, beer, wine, mixers, ice, napkins, straws, glassware, and other accessories
Cleaning the bar, tables, chairs, and work area to maintain a sanitary environment
Organizing the bar area to streamline drink preparation and inventory
Placing orders for liquor, beer, wine, and other supplies
Planning beverage menu
Creating unique drinks
Preparing and serving appetizers, snacks, or other food items for customers at the bar
Complying with all food and beverage regulations
Limiting customer problems by restricting alcohol intake and attempting to curtail inappropriate behavior
Keep all bar areas neat and clean
Must be flexible in working hours & days, including the ability & willingness to work on weekends, public holidays and evenings as and when operational needs arise, especially during important events and peak occupancy periods.
Ability to work under pressure and with people.
Able to carry service equipment such as plate, glassware, table and chair.