Bartender

Description

Summary: A Bartender prepares and serves food and drinks, maintains cleanliness and hygiene, supports team members, and contributes to beverage innovation while ensuring high service standards. Highlights: 1. Contributes to innovation within beverage development and trends 2. Works as part of a team, supporting and assisting members 3. Maintains high standards of hospitality and guest satisfaction **Role Objective:** · A bartender’s role is primarily to prepare and serve food and drinks to guests. · The Bar tender is responsible for keeping the dining and bar area cleans as well as stock rooms and Food and beverage storage areas. · The Bartender is expected to maintain high standards of health and hygiene, ensuring all products are in date and the quality of the products used are up to the prescribed standards. · Providing support for servers and managers, the bartender should be able to assist other front of house team members in serving and running food and drinks. Contribute to innovation within the beverage development. Aware of Beverage offering trends \& competitive **Key Accountabilities** · Able to relate to people in a pleasant and cooperative manner · Works as part of a team supporting and assisting team members where possible · Contributes to the team by performing to a high standard in all tasks · Takes beverage orders from FOH staff and prepares these orders efficiently and consistently · Attends to the needs of the guest recognizing the requirements often before the guests know they need something. · Ensures the sequence of service for the respective brand is followed 100% for every guest · Strives to maintain full menu knowledge food and beverage within the menu · Acquires full knowledge of company policies and procedures and fulfills the requirements of these policies. · To follow any reasonable requests and directives from line managers and assist in other tasks outside of the scope of bartender if required. · To report any instances of misbehavior, theft, dishonesty and harassment to a line manager or HR department. · Maintains a high level of personal hygiene – according to prescribed standards from HDC operations · Washes hands frequently to minimize cross contamination risks and food quality (wears PPE if req) · Adheres to all policies and procedures as prescribed by HDC operations · Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business. · Follows guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion. · Must ensure all beverages served to guests are safe and free from foreign bodies. · Adopts a work ethic of “Clean as you go” and always completed cleaning tasks to the correct high standard. · Monitors preparation and date labeling carefully and completes such tasks accurately according to required standards. **Problem Solving (If any)** · Aids team members in their day to day tasks · Never Says – “its not my job” · Follows instructions from line managers to the letter and often strives to complete a task to its maximum potential. · Goes the extra mile and completes tasks without being asked · Supports and develops new team members with coaching and tips on how to accomplish tasks more efficiently. · Completes all assigned paperwork correctly, accurately and genuinely according to legal requirements and HDC operational standards. · Ensures all paperwork related to sales, discounts and promotions are 100% accurate and verified. · Correctly completes all HR administration related to oneself in a timely and professional manner · Maintains confidentiality with company procedures and policies and does not disclose information to parties outside of HDC without line manager’s permission. **Accountability** · Able to recognize issues with beverages before they are served to guests · Has extensive knowledge of the menu and can easily recall ingredients, cooking methods and buzz words to help sell the dishes. Can also advise guests of variations available and potential allergic components within a dish without consulting the kitchen. · Has an expert knowledge of all beverages and can recall preparation methods, ingredients and glass wear used for every drink on the menu. · Can advise guests of taste, texture, cooking method, spice levels and portion sizes without seeking advice of chefs. · Can advise servers on select beverages that would suit a guest’s food choice. · Can create new beverages using a variety of ingredients to develop the brand beverages menu. · Always Punctual and able to manage self to attend work to the assigned schedule · Does not deviate from assigned tasks without prior communication to line manager · Able to project a professional image at all times to guests · Follows uniform and appearance standards as prescribed by HDC operations · Minimizes absences and communicates correctly if any absence is necessary · Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and makes best efforts to understand the brand, its menus and vision on a daily basis. · To maintain standards of hospitality that exceed expectations for every guest that enters our restaurants · Reports issues with beverages to the MOD in charge in a timely fashion in order to improve drink quality. · Takes active part in all food \& wine tastings and samples the menu in order to understand the product and how to correctly sell each dish. **General** · To maintain highest levels of cash control – taking responsibility for all losses and errors. · To manage cash, ensuring errors are kept to a minimum and checking all cash received from guests for correct amounts and genuine currency · Ensures all information related to cash on the premises is kept confidential · Is open and honest with tips acquired during service and follows the tips policy as prescribed by HDC operations. · To effectively manage beverage stocks, ensuring portions are correct, waste is kept to a minimum and par levels are maintained. Job Type: Full\-time Experience: * bartending: 3 years (Required)