Scope of Position

Bartenders will be responsible to prepare and serve drinks to guests. He/ she is able to mix and match ingredients in order to create classic and innovative drinks in accordance with guests’ needs and expectations. The bartenders will also prepare other hot/ cold beverages accordingly. The purpose of this position is to interact with the hotel guests and ensure they have a great experience. 

Responsibilities

General

• Help to ensure the hotel’s high standards
• Responsible for maintaining the highest standard of service which established by hotel, and accountable for the day-to-day operational efficiency
• Provide good and efficient service to guest
• Serving Food and Beverage according to the Legendary Quality Experience Training
• Look continuously for ways to improve the quality service and surpass the standards
• Give full and active support to the hotel’s environmental management efforts
• Be familiar with the hotel facilities and any special events relating to the hotel or other departments
• Have full knowledge of all menus being offered in the restaurant
• Have full knowledge of restaurants seating/ table plan
• Take Food and Beverage orders from guests
• Deliver food and beverages according to sequence of order
• Ensure full co-operation with all other service colleagues and departments
• Be aware of performing salesmanship at all times to help increase revenues
• Perform any other duties as required by the manager or supervisor from time to time
• Ensure effective implementation of the IMS policy and procedures
• Ensure continuous training and awareness of the IMS system
• Ensure OTPs are monitored and acted upon
• Identify areas of improvement through CPAR or suggestions
• Ensure operational compliance to legal regulations and other requirements
• Identification of new activities that are in relation to EASI and HIRADC.

Departmental

Cost Management

• Contribute to the overall profits through prevention of wastage
• Report deficiencies or breakage of operational equipment to the Assistant Managers
• Carry out other duties as and when requested by management
• Increase the average food and beverage check and promote sales

Hygiene and Cleanliness

• Ensure hygiene and cleanliness in the storage areas
• Ensure coffee machines are cleaned on a daily basis
• Ensure that there is clean glassware and chinaware at all times
• Ensure silver, flatware, and hollowware are clean and polished at all times
• Ensure that all equipment and materials are kept in the right place
• Clean the restaurant service stations on a daily basis

Colleagues Management

• Ensure compliance with hotel’s rules and regulations
• Maintain and enhance colleague grooming and personal hygiene
• Maintain a healthy relationship with superiors, peers and subordinates

Guest Service

• Attend to guest requests and complaints, efficiently and courteously
• Ensure that the standards of Food and Beverage service are maintained
• Ensure that the orders are delivered at the proper temperature
• Develop a thorough knowledge of the contents of all menus, and the composition of each item.
• Ensure all tables are set up correctly and in a timely manner
• Provide feedback to Restaurant Manager or Assistant Manager on customer complaints
• Ensure that all orders are carried out correctly
• To always practice LQE and MO Pillars daily in the operations

Maintaining Standards

• To be able to make menu suggestions to guests
• Attend all training sessions and courses, briefings and meetings as required
• Make a significant and continuous effort to increase knowledge in order to achieve the goals and objectives of the hotel and department
• Actively support the hotel’s team culture, and help to achieve the hotel’s vision, Mission, goals, and values
• Show a positive, energetic, and caring attitude at all times towards guests and fellow colleagues
• Participate in multi-skilling training
• Ensure an efficient and fast delivery of orders, within the speculated time from the order was taken
• Ensure that the condiments are clean and filled up at all times, check mise-en-place required
• Ensure all utensils, glasses, china and flatware are always clean
• Ensure tables are clean and re-set according to pre-determined standards
• Report all guest comments to the supervisor/ manager immediately
• Coordinate effectively with the kitchen and bar colleagues
• Setting restaurant service stations and check it is full at all times
• Ensure the dirty linen is taken to the Laundry department and that clean linen is collected
• Obey all the rules, regulations, and service conditions in hotel employee handbook
• Ensure comply with the presentation, quality, and portions of all dishes and drinks before serving
• Ensure that all trays are cleared and cleaned as soon as possible and ensure the service stations are clean at all times
• Surrender found items to the Housekeeping Lost and Found or Security
• Familiarize yourself with the individual food preparations items
• Maintain operation equipment in good condition at all times
• Count the change correctly before leaving the cashier’s counter to avoid discrepancies
• Ensure that the details on the bill are correct

• To be able to build up a good rapport with all guests

Mandarin Oriental reserves the right to add, delete, change or modify the job duties, and responsibilities described in this Job Description, at the company’s discretion, at any time with appropriate notice.