Food and Beverage Attendant (Bartender)

Job description

Key tasks

POSITION OVERVIEW
 Demonstrate a commitment to total customer satisfaction through provision of professional drinks service (bar and table).
 Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation.
 Ensure accuracy of all cash/credit transactions.
 Cocktail and cellar work as required

KEY RESPONSIBILITIES/ DUTIES
 Responsible for the efficient operation and high quality service of Hotel’s bar outlets.
 Supervise and support employees to ensure standard of procedures are observed and to provide a consistently high level of service to all customers on a shift basis.
 Maintain product knowledge of all drinks, food menu and wine lists in order to advise and make recommendations to guests. Use every opportunity to maximize sales.
 Serve beverage items with flair and professionalism according to company standards.
 Assist management to conduct monthly beverage stock takes, maintain sock par levels and report all stock breakages as per company policies.
 Maintain knowledge of current beverage trends, be the expert in cocktails and New Zealand and French wine.
 Ensure all service areas and equipment are kept clean and organized.
 Ensure revenue for the shift is accurately accounted for, with cash/charge summary being completed to balance daily activities.
 To develop a complete understanding of the overall night operations of Hotel’s Restaurants and work closely with the Food and Beverage Supervisors/ Managers to ensure smooth and efficient service of Hotel’s Dinner guests.
 Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
 Maintain currency of License Controller Qualification, amendments and updates and adhere to New Zealand liquor legislation.
 Perform the tasks of order taking and maximize sales opportunities through knowledge of product and suggestive selling. Ensure accuracy by repeating order(s) to the guests.
 Ensure that dockets are written clearly and correctly so the cashier and kitchen can fulfill their duties effectively.
 Deliver orders promptly to the kitchen production area.
 Check ordered meals on collection from kitchen and deliver to guests promptly to maintain temperature and appearance, ensure items are announced.
 Keep tables and service areas clean and tidy as per procedure manual.
 Maintain hygienic food service techniques during service, adhere to the hotel Food Safety Plan.
 Take responsibility for the outlet in the absence of senior management.
 Induct and train new ambassadors in Bar operations and ensure all training plans, paperwork and compliance training is completed.
 Promptly answer the telephone and maximize sales opportunities through knowledge of product and suggestive selling.
 Perform all tasks to Sofitel Brand standards
 Assist other Food and Beverage outlets as required.
 Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.