Job Summary ā (Role Summary)
ā¢ Assist Outlet Manager and Superviosr to deliver quality service and consistency.
ā¢ Adhere concerning to FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures.
Essential Duties and Responsibilities ā (Key Activities of the role)
ā¢ Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
ā¢ Assist in developing departmental standards and procedures to promote salesmanship, beverage creativity and profit
ā¢ Communicates to his/her superior any difficulties, guest comments and other relevant information
ā¢ Assist in delivering daily briefings and attends other Food and Beverage meetings as scheduled
ā¢ Assist in delivering prepared training sessions in line with a departmental monthly calendar and track progress of the team on a training matrix.
ā¢ Prepares for service by ensuring the departmentās:
o Grooming is impeccable and in accordance with personal presentation standards
o Equipment is clean
o Equipment is sorted and stored
o Glassware is polished
o Requirements for special occasions are ready
o Music is on
o Lighting is on
o Outlet is ready for service and guest comfort
ā¢ Carries out effective service by ensuring all staff are aware of their role in:
o Greeting and seating guests
o Explaining and up-selling daily beverage specials
o Processing food orders accurately
o Using trays and tray jacks effectively
o Quickly taking food and beverage orders
o Ensuring payment methods are handled accurately
o Ensuring working areas are cleaned and re-set quickly
o Ensuring the bar is clean
o Conversing with Guests in relation to the food and beverage products
ā¢ Carries out effective beverage service by ensuring:
o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
o Promoting and selling cocktails to guests
o Making and presenting cocktails
o Coffee and tea is served hot and in accordance with standard
ā¢ Patron care standards are adhered to by ensuring:
o Guests are advised on alcoholic beverages
o The strengths of alcohol is advised and guests are advised as to their effect
o Compliance with legal provisions of local liquor codes
o Level of intoxication of guests is assessed and appropriate action taken
o Advise guest on the hotelās policy of smoking
o Monitor factors which interfere with the total experience of the guest
ā¢ Cellar operations are carried out including:
o Correct use of refrigeration system
o Effective operation of the post-mix syrups bulk dispense system
o Operating the beer reticulation system
o Adhering to stock control procedures
ā¢ Take appropriate action to resolve guest complaints at the time of the issue with outcomes communicated to the outlet manager.
ā¢ Requisition bar items according to bar stocks
ā¢ Assist ongoing coaching and training
ā¢ Complete spillage report and submit to Supervisor/Manager at the Conclusion of each shift
ā¢ Assist on the promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Manager
ā¢ Closely monitors the outlet flow and proposes ideas to increase table turn over and increase overall outlet capability.
ā¢ Is personally available to assist any area of the hotel as required if available to do so