Bartender – Nobu needed at One&Only Resorts

Job Summary

• A bartender is responsible for preparing and mixing all types of drinks, both alcoholic and non-alcoholic, to the guests according to the prescribed service rules and standards. Prepare daily bar inventory and sales report. Handle cashiering tasks when assigned.
• They are responsible for turning over the sales and the report for the day to the General Cashier. Maintain clean and sufficient operating equipment.

Key Duties and Responsibilities

• To be responsible for serving alcoholic and non-alcoholic beverages to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.
• To be responsible for preparing and mixing all types of drinks and cocktails based on standardized recipes of drinks.
• To be responsible for the proper storage and safety of all the stocks in the bar.
• To be responsible for the cleanliness and maintenance of the bar area, chillier, fringes, bar floor, storage areas and all equipment and tools inside the bar.
• Perform other tasks assigned by the Restaurant Manager which leads to guest satisfaction and profit for the Hotel.
• Prepare Daily Bar Inventory and Sales Report, Inter-Transfer Report, Daily.
• Breakage/Spoilage/Spillage Report, Full Bottle Sales Report, Daily operating equipment inventory for the bar.
• Prepare Beverage Supplies, Operating Supplies and Food Supplies Requisition for the Bar.
• Maintain bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
• Maintain adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges them neatly in the assigned areas.
• Maintain sufficient supply of ice in the ice bins for service hours.
• Maintain sufficient supplies of linen, rags, bar mats, etc., required in the bar.
• Handle cashiering tasks when assigned in Outlets with self-cashiering like Pool Side.
• Account for the sales of the outlet in the shift assigned.
• Validate guest orders in the guest check and competes for the total sales.
• Receive payment from guests.
• Prepare the Food and Beverage Cashier’s report for the outlet ensuring that the recorded sales and the amount of cash in the cash box tallies.
• To be responsible for turning over the sales and the report for the day to the Head Cashier.
• Maintain clean and sufficient operating equipment such as glassware, bar tools and equipment, chinaware, etc., required for service hours in the bar.
• Handle the orderly stocking of glassware and ensures adequate stock and inventory is maintained.
• Wash, clean and dry all glassware used in the bar.
• Conduct monthly inventory of the operating equipment in the bar.
• Clean and maintain the bar chillier and wine chillier daily.
• Check and control the temperature of the bar chillier and wine chillier.
• Chill and cool sufficient beverage supplies at the appropriate serving temperature before service hours.
• Mix and prepare alcoholic and non-alcoholic drinks according the standardized recipes of the drinks.
• Set-up the bar according to standard counter top set-up before service hours.
• To be responsible for the preparation of all mise-en-place before the service hours.
• Prepare all the garnishing for the drinks.
• Prepare sugar syrup required for drink preparation.
• Prepare fruit juices required for mixing cocktails.
• Prepare coffee and tea set-up to speed up service during peak hours.
• Serve the different types of wine according to the appropriate standards.
• Store the wine appropriately and controlling the temperature of the storage area
• Perform the sequence of service, like all the other service attendants.
• To be capable of suggestive selling to boost the sales of wines and spirits in the bar.
• Participate in association and club membership related to bar/cocktails and wines to update knowledge on latest service style and products, as well as promoting the image of bar.
• Communicate to the guest in selling the products and service of the outlet.
• Establish and maintain good relations with co-colleagues within the department and with other department.
• Assist, as required, co-colleagues within the department and other departments in the performance of duties and responsibilities to attain quality product and service for the Hotel.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• At least vocational diploma in any discipline.
• Minimum of 2 years in hospitality business, preferably in a bartending role.
• Knowledgeable in various kinds of beverages and cocktails.
• Computer literate
• Pleasant personality with good communication and interpersonal skills