The Role: Head Bartender
Reporting to: Food & Beverage Manager
Responsible for: Ensure efficient and professional operation and customer service in accordance with company standards.
Key Responsibilities:
1. Overseeing the smooth running of restaurant operations.
2. Responsible for end of day – restaurant/bar closing.
3. Cash count and making sure restaurant is set for breakfast.
4. Handling the cocktail training for the staff and ensuring cocktails are made as per brand standards.
5. Adhering to restaurant and/or bar standards of service and preparation (SOPs) at all times.
6. Being knowledgeable of all beverage menus.
7. Actively upselling throughout all aspects of customer service.
8. Conducting oneself in a professional and courteous manner at all times.
9. Ensuring customer satisfaction throughout their dining experience.
10. Informing Manager/Supervisor of special requirements or difficulties.
11. Being responsible for the bar area when on shift.
12. Reading, understanding, and complying with responsibilities as defined in the Health and Safety statement and Staff Handbook.
13. Thoroughly deep cleansing the bars and surrounds as required.
14. Ensuring HACCP and cleaning schedules are completed daily and standards maintained.
15. Actively participating in any training and personnel exercises designed to improve standards and performance levels.
16. Carrying out the hotel’s customer relation policy.
17. Communicating hotel services to guests as required.
18. Receiving customer complaints in a courteous and sympathetic fashion and reporting to the manager immediately.
19. Arriving for duty in accordance with rostered times in full clean uniform and wearing name badge at all times.
20. Ensuring the highest standards in personal hygiene and grooming (please refer to company grooming policy).
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