Head Bar | Le Méridien Saigon

Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Check quality and quantity of all stock and supplies. Requisition all supplies. Perform bottle-for-bottle liquor restock. Communicate last call at designated closing time. Prepare drink orders for guests according to specified recipes using measuring systems. Issue, open, and serve wine/champagne bottles. Count banks at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank. Obtain change required for expected business level and keep bank secure at all times. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Anticipate and communicate replenishment needs promptly. Ensure staff is working together as a team.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

General Food and Beverage Services:

 Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.

 Follow appropriate procedures for serving alcohol (e.g., TIPs (Training for Intervention Procedures), CARE (Control Alcohol Risks Effectively).

 Notify management of maintenance repairs issues.

 Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.

 Assist your and other departments when needed to ensure optimum service to guests.

 Follow property key policies, including checking out and returning keys to appropriate departments

Beverage/Coffee Cart:

 Input orders into the cash register system and collect payment from customer.

 Inspect the cleanliness and presentation all china, glass, and silver prior to use.

 Drain, clean, and fill ice bin.

Wine/Sommelier

 Answer guest questions or concerns regarding the origin, vintage, and style of various wines.

 Issue, open, and serve wine/champagne bottles, ensuring guest satisfaction.

Bartending:

 Follow all state and local laws for serving alcohol responsibly (e.g., last call times).

 Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.

 Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

 Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.

 Prepare drink orders for guests according to specified recipes using measuring systems.

 Communicate last call at designated closing time to guests, banquet manager/supervisor, night MOD (manager on duty), and/or servers.

 Check quality and set up designated bar stock and supplies by using checklist.

 Stock ice, glassware, and paper supplies.

 Remove soiled wares from bar top and tables and place in designated area.

 Wash soiled glassware following QA standards and local health standards.

 Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.

Stock and Supplies:

 Check quality and quantity of all stock and supplies using a checklist.

Bartending;

 Follow all state and local laws for serving alcohol responsibly (e.g., last call times).

 Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.

 Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

 Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.

 Prepare drink orders for guests according to specified recipes using measuring systems.

 Communicate last call at designated closing time to guests, banquet manager/supervisor, night MOD (manager on duty), and/or servers.

 Check quality and set up designated bar stock and supplies by using checklist.

 Stock ice, glassware, and paper supplies.

 Remove soiled wares from bar top and tables and place in designated area.

 Wash soiled glassware following QA standards and local health standards.

 Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.

Stock and Supplies:

 Check quality and quantity of all stock and supplies using a checklist.

- Attractive Salary
- Service Charge
- Free 02 meals per shift
- Free uniforms
- Free Parking
- Insurance according to the Law from onboarding
- Private medical health check
- Training and Activity by Marriott

Interpersonal Skills
Communications
Bar
Analytical Skills
Personal Attributes
Physical Abilities
Handling Money
Organization

Education: College degree in the culinary, food and beverage, or related professional area.
Related Work Experience: At least 1 year of related work experience