總混合學家

Responsibilities

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Develop bar and beverage service standards and procedures to promote salesmanship, beverage creativity and profitability
• Communicates to his/her superior any difficulties, guest comments and other relevant information
• Attend daily briefings and attends other Food and Beverage meetings as scheduled
• Delivers prepared training sessions in line with a departmental monthly calendar
• Prepares for bar service by ensuring the Bar :

1. Bar service team grooming is impeccable and in accordance with Holiday Inn personal presentation standards
2. Equipment is clean
3. Equipment is sorted and stored
4. Glassware is polished
5. Requirements for special occasions are ready
6. Music is on
7. Lighting is on
8. Bar is ready for service and guest comfort

• Carries out effective and smooth service by ensuring all bar staff are aware of their role in:

1. Greeting and seating guests
2. Explaining and up-selling daily beverage specials
3. Processing food orders accurately
4. Using trays and tray jacks effectively
5. Quickly taking food and beverage orders
6. Ensuring payment methods are handled accurately
7. Ensuring working areas are cleaned and re-set quickly
8. Ensuring the bar is clean
9. Regularly cleaning ashtrays
10. Conversing with Guests in relation to the food and beverage products

• Carries out effective beverage service by ensuring:

1. Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
2. Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
3. Promoting and selling cocktails to guests
4. Making and presenting cocktails

• Patron care standards are adhered to by ensuring:

1. Guests are advised on alcoholic beverages
2. The strengths of alcohol is advised and guests are advised as to their effect
3. Compliance with legal provisions of local liquor codes
4. Level of intoxication of guests is assessed and appropriate action taken
5. Advise guest on the hotel’s policy of smoking
6. Monitor factors which interfere with the total experience of the guest

· Cellar operations are carried out including:

• Correct use of refrigeration system
• Effective operation of the post-mix syrups bulk dispense system
• Operating the beer reticulation system
• Adhering to stock control procedures

1. Take appropriate action to resolve guest complaints
2. Requisition bar items according to bar stocks
3. Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
4. Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
5. Design promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Manager.
6. Log security incidents and accidents in accordance with hotel requirements

Minimum one year experience as a Mixologist. You must have confirmed qualifications or certifications in Mixology. Ultimately, you will have good administrative skills. You will have the ability to be self motivated, organized and demonstrate good team work. You will have pro-active approach and the ability to meet deadlines. You should be proficient in English. Also Basic wine and bar training is a must.