Bartender Supervisor

Overview

To oversee a service team in order to create an exceptional visitor experience within the outlet concept. In line with the requirements of the outlet, hotel, and Kempinski, the head bartender will deliver a polite, competent, and effective service that boosts sales and optimizes profit. The head bartender/mixologist needs to advance to the manager of the bar role.

Responsibilities

• Accountable to the manager of the eatery. • In charge of the bartender, barman, and barmaid. • Set an example by arriving on time, dressing professionally in accordance with the hotel's dress code and grooming requirements, and always keeping a high quality of hygiene and personal appearance. • At all times, give a friendly and professional service. • Make sure that the workspace and its environs are always kept tidy and orderly. • Know what the hotel has to offer in terms of goods and services. • Comprehend the outlet concept in its entirety and take on training obligations as directed by the manager of the restaurant. • Be familiar with the restaurant's monthly profit and loss statement. • Organize all bar meetings when the restaurant manager is not present. • Lead by example in terms of your product and service expertise. • Work with the restaurant manager and the bartending staff to prepare the bar menu design. • To guarantee that the proper beverage, drink, or spirit may be suggested, have a solid understanding of beverages in general, including ingredients and preparation methods. • Have a solid understanding of the history, recipes, and components of both traditional and contemporary cocktails. • Recognize and comprehend the destination's social environment, as well as its nightlife, in order to establish credibility in the marketplace. • Participate in the Food & Beverage team's monthly trainings to make sure that product knowledge is promoted. • Encourage innovation and originality in the bartending staff by participating in and being informed of cocktail specials and trademark drinks. • Engage in upselling for every product that the designated department sells, along with providing alternatives. • Possess the necessary knowledge to operate the department's assigned trained responsibility level on the current point-of-sale system. • Create a daily routine checklist and divide the stations based on the work schedule. • Participate in and attend all departmental training sessions, staff meetings, and trainings hosted by the hotel. • Work with the stewarding department to support the monthly inventory of operating supplies and equipment. • Any occurrences that call for disciplinary action should be reported right away to the restaurant manager. • Perform supplementary responsibilities and acceptable tasks as assigned by the restaurant manager. • As directed by the hotel administration, adjust to any departmental changes.

Requirements

• Diploma or HND in hospitality management or a similar discipline. • Two years at least in an F&B service capacity. • The capacity to use office and computer equipment. • Proficiency with Word and Excel. • Ability to function well in a group, perform well under pressure, and think ahead and logically in difficult situations. • Exceptional communication skills both in writing and speaking. • The capacity to build and maintain productive working relationships with clients, vendors, and hotel personnel. • The capacity to recognize and assign jobs successfully. • Exceptional time-management and organizing abilities. • Maintains a discreet, professional, and moral attitude at all times. • Operates in a methodical, careful, and safe manner.