Rosewood Hotel Group Startseite

OVERVIEW/BASIC FUNCTION:

Assists with the smooth and efficient service of the Pantry Operation to ensure that the Bar/ Club operate successfully, in accordance with the standard of the hotel and are individually profitable.

RESPONSIBILITIES:

• A people person who has an outgoing personality with a positive representation. This position requires someone that is knowledgeable and familiar with the trends of spirits, beverages and beverage service. A person that is on top pf trends in the industry and has the ability to train a team for any new changes

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Responds to the results of the consumer audit and ensures that the relevant changes are implemented.

• Assists in Pantry stock inventory and maintains an accurate inventory record.

• Submits request for replenishing the supplies in the Pantry.

• Maintains par stocks of beverages and guest supplies.

• Ensures the delivery of brand promise and provides exceptional guest service at all times.

• Provides excellent service to internal customers in other departments as appropriate.

• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

• Maintains positive guest and colleague interactions with good working relationships.

• Establishes a rapport with guests maintaining good customer relationships.

• Ensures that minimum brand standards have been implemented.

• Ensures that all Food and Beverage Essentials are implemented.

• Presents menu/ drinks list, answers enquiries and makes suggestions regarding food, beverage and service to guests.

• Takes orders and serves food and beverage to guest according to the established sequence and procedures.

• Fully conversant with all aspects of the POS functions.

• Ensures all food and beverage items, equipment and other facilities in the Bar/ Club are maintained according to the departmental operation manual requirements.

• Takes guest order and serves items without unnecessary delay.

• Is familiar and has good knowledge of the Bar/ Club’s menu and wine list.

• Prepares mise-en-place according to the requirement and operation needs.

• Clears and resets counters or tables.

• Prepares and serves coffee or tea as requested.

• Brew coffee and espresso drinks, including lattes, cappuccinos, macchiatos, and other specialty beverages.

• Follow recipes and techniques for consistent taste and presentation.

• Operate and maintain brewing equipment and espresso machines.

• Assists in setting up/ decorating the Bar/ Club according to the theme during special promotions or occasions.

• Ensures all beverage stocks are kept in the proper storage under the appropriate temperature.

• Verifies cash received ensuring only genuine money been collected.

• Verifies all credit cards presented by guest before to validity of the card.

• Strictly adheres to all policies and procedures issued by the Finance with regard to cashiering and cash handling.

• Performs the function of cashier as required.

• Up-sells beverage to increase the revenue.

• Works closely with other Bar/ Club associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

• Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

• Reports any difficulties or problem to Team Leader/ Assistant Manager for solution or follow up actions.

• Understands and strictly adheres to rules and regulations established in the associate handbook and the Hotel’s policies concerning fire, hygiene and health and safety.

• Ensures high standards of personal presentation and grooming.

• Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organizations.

• Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Attends training sessions and meetings as and when required.

• Carries out any other reasonable duties and responsibilities as assigned.

• Be punctual. No absenteeism or lateness, unless approved by superior.

• Contribute to ensuring that brand integrity and clarity are always maintained.

• Is a “Brand Ambassador” at all times and ensures brand integrity and clarity are always maintained.

• Model the company’s culture, vision, mission and core values at all times.

• Complies to the company policies.

• Works with pre-set budgetary limits.

• Takes on other tasks in addition to the ones stated, in a reasonable framework.

QUALIFICATIONS:

• Experience: Minimum one year to three years in Hotel Food and Beverage operations or free standing restaurants or bars.

• Education: Hotel Management or Business Degree preferred.

• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

• Technical Skills: Ability to understand guests' service needs; ability to access and input information into P.O.S. system; ability to be well organized, maintain concentration and think clearly when preparing drinks and providing service to guests within any given period of time; ability to focus on details; ability to exercise good judgments in determining potentially intoxicated guests; ability to maintain good coordination while preparing and serving orders quickly; ability to exert strong physical effort in transporting cases of liquor and beer kegs from storeroom to assigned workstation and transporting bar to/from assigned function room; ability to endure abundant physical movements throughout the work areas; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of the team.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: Certification in alcohol awareness program; certification of previous training in liquor, wine and food service.