Bartender

​1. Bar Operations & Service
​Prepare, mix, and serve alcoholic and non-alcoholic beverages according to standard recipes, presentation guidelines, and departmental procedures.
​Ensure the bar area, work counter, glassware, and bar equipment are fully prepped, clean, organized, and sanitary before, during, and after service hours.
​Deliver Food and Beverage service of a high standard in accordance with departmental procedures.
​Strictly adhere to Food Safety Management Systems (FSMS / HACCP), health and safety guidelines, and brand policies.
​Greet guests warmly, answer questions regarding beverage choices, make recommendations, and up-sell/cross-sell drink and food promotions.
​Interact with guests in a professional, courteous manner, remembering regular patrons' names and preferences to provide personalized service.
​Process guest orders and bills accurately through the POS system and handle transactions in accordance with financial procedures.
​Handle minor guest concerns promptly and report any complaints, incidents, or equipment issues to the Bar Supervisor or Manager.
​2. Stock & Inventory Management
​Assist in requisitioning bar supplies, spirits, mixers, and garnishes based on stock levels and daily needs.
​Receive, inspect, and properly store bar inventory and fresh ingredients to ensure minimal wastage and correct stock rotation (FIFO).
​Complete spillage, breakage, and waste reports at the conclusion of each shift and submit them to the Supervisor/Manager.
​3. Teamwork & Development
​Attend daily briefings, departmental meetings, and assigned training sessions.
​Assist other F&B outlets or hotel areas during peak operational hours when required.
​Maintain a professional appearance and wear a complete, clean uniform at all times.