Bartender Professional

Primary Responsibilities

Administration

• To ensure that all departmental operations manuals are prepared and updated annually.
• To maintain the daily log book.
• To submit to Food and Beverage office the following: monthly outlet report, monthly objective review, trainer s report and promotions analysis.
• To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To maintain outlet communication board.
• To submit all guest / staff incident reports.
• To report Lost & Found items, and handle them in accordance to the Policy & Procedures.
• To attend weekly Food & Beverage meeting and daily operations meeting.
• To control requisitioning, storage and careful use of all operating equipment and supplies.

Customer Service

• Ensure that all employees establish a rapport with guests. Handle all guest requests and enquiries on food, beverage and service.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image

Financial

• To have a complete understanding of financial aspects of the outlet
• To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• . To obtain and account for the correct settlement of all sales and be overall responsible for cashier / floats and their maintenance.
• To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift.
• To identify and correct any errors.
• . To implement a consistent guest recognition programs and maintain a relevant guest database

Operational

• To provide a courteous, professional, efficient and flexible service at all times, following Novotel Standards.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work to the standard set.
• To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage division or any other department of the hotel as assigned.
• To be fully conversant with all services and facilities offered by the hotel.
• To perform opening and closing procedures established for the place of work as assigned.
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up selling alternatives.
• To ensure that the place of work and surrounding area is kept clean and organized at all times.
• To monitor operating supplies and reduce spoilage and wastage.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to the manager if no immediate solution can be found and assure follow up with guests.