Head Bartender

The bartender is responsible for delivering friendly, efficient customer service and creating a warm and welcoming atmosphere for all of our customers, with the key aim of retaining and attracting new customers.

1. Customer

1.1 Serving and presenting alcohol and non – alcohol beverages quickly and efficiently according to the Company’s standard

1.2 Ensuring that all customers are educated on our products and services

1.3 Taking orders and delivering of beverages to patrons

1.4 Clearing and re setting stations / drinking areas

1.5 Preserving excellent levels of internal and external customer service

1.6 Implementing production, productivity, quality, and customer-service standards

1.7 Handling customer complains

1.8 Maintaining cleanliness and mise-en-place level at working station and service pantry for smooth operation

2. Financial

2.1 Running F&B day-to-day operations within budgeted guidelines and to the highest standards

3. Process

3.1 Following all the policies and procedures of the Company to ensure operations standards are consistent

3.2 Following all Company’s drink recipes and procedures

3.3 Following strictly shifts opening and closing procedures

3.4 Following the correct bar operating procedures with regards to:

• Stock rotation (FIFO)

• Requisitions (according to business needs)

• Maintaining par stocks

3.5 Being responsible for supervision of assigned bar staff and assist the team leaders in training new hires in service standards, menu items, POS system, and upselling

3.6 Updating current promotions and new products in order to make customers aware of offers on our great food and drink range

4. People

4.1 Maintaining excellent grooming standard when on duty at all times

4.2 Following all the Company standards in every interaction with members and guests, colleagues, other members of the organization and external suppliers and contacts

4.3 Maintaining a high standard of personal hygiene and body language at all times

4.4 Attending training sessions as a trainee as well as a trainer when required

4.5 Be involved and contribute at team meetings

1. 13th month salary

2. Year-end bonus based on KPI

3. Health & social insurance

4. Employee meal, phone & parking budget

5. 12 days paid vacation per year, plus 1 day for every 3 years

6. Opportunity to learn, develop and work in a professional Western style work environment

3. Organizing skills

4. Teamwork

5. Interpersonal skills

6. Beating the same beat as the company.

Bartender certificate

Vocational diploma in: restaurant, hospitality management

Minimum 6 months of working experience as shift manager role in restaurant groups