Here are the typical job responsibilities of a Bartender at Grand Mercure (an Accor hotel brand), derived from published jobdescriptions plus standard industry expectations. If you want, I can tailor it to a specific Grand Mercure hotel Agra
- Setting up the Bar / MiseenPlace
- Ensure the bar is properly stocked before service: glasses, spirits, mixers, ice, garnishes. (Accor)
- Set up equipment (shakers, blenders, glassware) and maintain them. (Accor)
- Guest Interaction and Service
- Greet guests warmly and provide personalized service; remember guest preferences when possible. (Accor)
- Take beverage (and snack, if applicable) orders accurately and promptly. (Accor)
- Serve drinks and hot/cold snacks in an appropriate timeframe. Ensure correct temperature, presentation. (Accor)
- Drink/Beverage Preparation
- Mix, garnish, and present drinks according to standard recipes. (Accor)
- Create new cocktails or specials, upsell beverage offers. (Accor)
- Hygiene, Cleanliness, and Safety
- Maintain HACCP / food safety / hygiene standards in the bar area. (Accor)
- Clean and maintain bar equipment; keep bar counters, glasses, etc., clean. (Accor)
- Stock & Inventory Management
- Manage daily beverage inventory; record opening & closing stock; order supplies as per par stock. (Accor)
- Prepare garnishes; ensure all necessary supplies available. (Accor)
- Billing, Cash & Payment Process
- Ensure accurate billing; handle payments, ensuring correctness. (Accor)
- Complaints / Guest Feedback
- Receive guest complaints or feedback related to drinks/services, resolve or escalate to management. (Accor)
- Teamwork and Coordination
- Coordinate with other hotel departments (e.g. service staff, kitchen, management) for smooth operation. (GrabJobs)
- Attend briefings, meetings, trainings as required. (Accor)
- Appearance, Personal Conduct, Uniform
- Arrive on time, wear complete & clean uniform. Maintain personal hygiene and appearance. (Accor)
- Follow hotel policies, emergency/safety protocols. (Accor)
- Cost Control and Quality Standards
- Practice portion control, minimize wastage. (Accor)
- Ensure consistent drink quality, following hotel's standard beverage manual or recipes. (Accor)
