The Mixologist is the backbone of Long Bar, leading the venue personality and soul. The Mixologist assists the Head bartender in supervising the bar operation and service standards of the bar to meet and exceeds guest’s bar experience expectations.
Primary Responsibilities
Oversees Daily Operations and Achieving Targets
- Supports Head bartender in maintaining the quality and consistency of beverage and hospitality at the outlet.
- Supports Head bartender in providing world-class hospitality and drink making.
- Ensures operating par stock for OS&E and beverage.
- Adheres to bar Standard Operating Procedures.
- Adheres to bar recipe in Material Control created by Head bartender.
- Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
- Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement.
- Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.
- Supports Head bartender in Food & Beverage training platform for all bar colleagues.
- Supports Head bartender in Raffles Hotel Singapore beverage programs through Public Relation, media and industry outreach.
- Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog, etc.).
- Is present in the bar/outlet during all key operation periods.
- Achieves or exceeds bar/outlet’s goal and sales target.
- Always demonstrates professionalism and ethic at all times.
Provides a Leading and Consistent Guest Experience
- Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database.
- Handles guest complaints and comments competently and swiftly.
- Supports Head bartender and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.
- Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
- Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.
Management and Leadership of Outlet
- Supports Head bartender and demonstrates as a role model for the bar team.
- Colleague support and guest service during all major meal periods.
- Supports the team to be consistent in service standards and deliver excellent service standards.
- Supports colleagues to achieve common goals and build a strong team work.
- Displays cultural affinity and shows empathy to all team members.
- Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions.
- Actively enforces colleague motivation and team building.
- Observes colleague’s individual performance, grooming, punctuality.
- Provides a level of Safety and Security for guests and colleagues.
- Assists in recruitment, inducts and trains the team who are competent and confident.
- Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
- Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Food & Beverage Operations Manager on topics of importance.
- Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
- Checks daily opening and closing duties.
Marketing Plan and Revenue Management
- Comfortably and confidently answers questions and attends to queries or feedback regarding Raffles Hotel Singapore or bar/outlet.
- Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
- Implements appropriate and effective measures to improve control of costs, expenses, and labour.
- Ensures all reports generated are accurate before submission.
Training, Learning and Development of the Team
- Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
- Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
- Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
- Guides the departmental orientation for new hires.
- Ensures that colleagues are aware of hotel rules and regulations.
- Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
Other Responsibilities
- Performs any other duties that may be assigned by the Head of Department.
- Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
- Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
- Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
- Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
- Performs any other duties and responsibilities that may be assigned.