Bartender (Bar)

JOB TITLE: Bartender
UNIT: GKBistronomie
REPORTS TO: Head Chef / Bar Manager / Manager
LIAISES WITH: All Departments
DEPARTMENT: Beverage
RESPONSIBLE FOR: Bar Backs


OBJECTIVE:
To ensure the efficient service of all beverages in the bar and restaurant, ensuring Asia de Cuba standards and guest requirements are met at all times.


OUTLINE OF ROLE & RESPONSIBILITIES:
Main Duties:

• Ensure standardization and consistent beverage preparation, presentation and quality.
• To provide a friendly, courteous and professional service at all time.
• Ensure Sequence of Service is implemented.
• Ensure order of bar and cleanliness in accordance to health and safety regulations.
• Assist and direct wait staff.
• To adhere to Opening and Closing procedures.
• Carry out any reasonable request made by Management.
• To adhere to all legal requirements and procedures set by banking institutions and credit card companies.
• To ensure that Head Bartender/ Bar Manager is made aware of any discrepancies of any payment types.
• To cash off all restaurant bill by the end of the shift and to make Head Bartender/ Bar Manager aware if there are any bill remaining open.
• To be able to operate the MICRO system competently and efficiently.
• To inform the Head Bartender/ Bar Manager of any discrepancies caused by other members of staff.
• To be on the bar floor at all times stated on the rota.
• To be in full uniform at all times whilst on duty.
• To report to housekeeping at any point that uniform is damaged or spoilt.
• Attend any meeting or training session as required by Management.
• Maintains a safe and hygienic work environment.
• Be conversant with:
o The building/ restaurant/ bar fire and health and safety procedures.
o The restaurant/ bar security procedures.
o Licensing regulations.
• Communicate all stock issues to the Head Bartender/ Bar Manager and the Assistant GM immediately.

Training & Development

• To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Try to anticipate potential problems and follow company guidelines to avoid them. Inevitably, guest’s complaints will arise, therefore, when they do please follow company complaint procedure.
•
Housekeeping/Maintenance

• Ensure maintenance/cleaning audits are regularly carried out. Check all areas cleanliness daily and action accordingly.
• Ensure Administration area is clean and tidy and well maintained at all times.
• Ensure the front of house areas are maintained and cleaned to the highest possible standards on a daily basis.
• Check light bulbs are working throughout the venue daily and ensure that all maintenance issues are dealt with in a timely manner.
• Inevitably, equipment and systems will break down; ensure things get fixed when broken. Liaise with higher management regarding maintenance priorities and cost.
• To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.

General:

• Complete all administrative duties completely and as written within the time frame given.
• Report for duty punctually wearing appropriate attire.
• Maintain a high standard of personal appearance and hygiene at all times, always remembering that you lead by example.
• Establish and maintain a good rapport and working relationship with all the staff in GKB and all other departments as well as suppliers.
• Provide a courteous, professional, attentive and efficient service at all times with all GKB departments and customers.
• Attend and contribute to all staff briefings and other related activities.
• Carry out any other responsibilities or duties as assigned.
• Support new recruits through on the job training.

Health and Safety and Welfare:

• To ensure that all potential and real hazards are reported immediately and rectified.
• Emergency procedures are rehearsed monthly and attendance records are kept; all emergency procedures need to be implemented and enforced to provide for security and safety of guest and employees.
• Ensure the safety of the persons and the property of all within the premises by fairly applying GKB regulations, by strict adherence to existing laws, statutes and applicable ordinances, and by anticipating possible and probable hazards and conditions and wither correcting them or pre-planning a defense against them.

JOB TITLE: Bartender
UNIT: GKBistronomie
REPORTS TO: Head Chef / Bar Manager / Manager
LIAISES WITH: All Departments
DEPARTMENT: Beverage
RESPONSIBLE FOR: Bar Backs


OBJECTIVE:
To ensure the efficient service of all beverages in the bar and restaurant, ensuring Asia de Cuba standards and guest requirements are met at all times.


OUTLINE OF ROLE & RESPONSIBILITIES:
Main Duties:

• Ensure standardization and consistent beverage preparation, presentation and quality.
• To provide a friendly, courteous and professional service at all time.
• Ensure Sequence of Service is implemented.
• Ensure order of bar and cleanliness in accordance to health and safety regulations.
• Assist and direct wait staff.
• To adhere to Opening and Closing procedures.
• Carry out any reasonable request made by Management.
• To adhere to all legal requirements and procedures set by banking institutions and credit card companies.
• To ensure that Head Bartender/ Bar Manager is made aware of any discrepancies of any payment types.
• To cash off all restaurant bill by the end of the shift and to make Head Bartender/ Bar Manager aware if there are any bill remaining open.
• To be able to operate the MICRO system competently and efficiently.
• To inform the Head Bartender/ Bar Manager of any discrepancies caused by other members of staff.
• To be on the bar floor at all times stated on the rota.
• To be in full uniform at all times whilst on duty.
• To report to housekeeping at any point that uniform is damaged or spoilt.
• Attend any meeting or training session as required by Management.
• Maintains a safe and hygienic work environment.
• Be conversant with:
o The building/ restaurant/ bar fire and health and safety procedures.
o The restaurant/ bar security procedures.
o Licensing regulations.
• Communicate all stock issues to the Head Bartender/ Bar Manager and the Assistant GM immediately.

Training & Development

• To maintain a high degree of interest in self-development, displaying this by making suggestions for realistic improvements.
• Try to anticipate potential problems and follow company guidelines to avoid them. Inevitably, guest’s complaints will arise, therefore, when they do please follow company complaint procedure.
•
Housekeeping/Maintenance

• Ensure maintenance/cleaning audits are regularly carried out. Check all areas cleanliness daily and action accordingly.
• Ensure Administration area is clean and tidy and well maintained at all times.
• Ensure the front of house areas are maintained and cleaned to the highest possible standards on a daily basis.
• Check light bulbs are working throughout the venue daily and ensure that all maintenance issues are dealt with in a timely manner.
• Inevitably, equipment and systems will break down; ensure things get fixed when broken. Liaise with higher management regarding maintenance priorities and cost.
• To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.

General:

• Complete all administrative duties completely and as written within the time frame given.
• Report for duty punctually wearing appropriate attire.
• Maintain a high standard of personal appearance and hygiene at all times, always remembering that you lead by example.
• Establish and maintain a good rapport and working relationship with all the staff in GKB and all other departments as well as suppliers.
• Provide a courteous, professional, attentive and efficient service at all times with all GKB departments and customers.
• Attend and contribute to all staff briefings and other related activities.
• Carry out any other responsibilities or duties as assigned.
• Support new recruits through on the job training.

Health and Safety and Welfare:

• To ensure that all potential and real hazards are reported immediately and rectified.
• Emergency procedures are rehearsed monthly and attendance records are kept; all emergency procedures need to be implemented and enforced to provide for security and safety of guest and employees.
• Ensure the safety of the persons and the property of all within the premises by fairly applying GKB regulations, by strict adherence to existing laws, statutes and applicable ordinances, and by anticipating possible and probable hazards and conditions and wither correcting them or pre-planning a defense against them.