Bartender - CUT

at  Marina Bay Sands

JOB REQUIREMENTS

Education & Certification

• Diploma in Hospitality and Tourism is an advantage.

Experience

• Minimum 12 months in bartending experience

Other Prerequisite

• Meet the legal age to handle alcohol for work purposes
• Proficient in written and verbal English
• Terms and Conditions apply

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
Advertised: 29 May 2024 Singapore Standard Time

Maintain complete knowledge of:

• All menu items available in the bar.
• All liquor brands, beers, and non-alcoholic selections available in the bar.
• Every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials and out of stock items.
• Bar layout, table set-ups, hours of operation.
• Imputing of items in the Info Genesis system.
• Daily arrival / departure, VIPs.
• Be aware of in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies / service procedures.
• Attend line-ups with other staff and review all information pertinent to the day’s business.
• Check own grooming and attire standard.
• Meet with Captains, or Manager to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.
• Communicate closely with Captains and Service Attendants to ensure quality service is achieved.
• Assist other bartenders and service attendants whenever possible.
• Perform work and side duties in accordance with departmental procedures.
• Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
• Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Upsell to guests whenever possible.
• Transport linens to bar whenever required.
• Prepare special items for events in accordance with superior’s requests.
• Attend meal breaks as assigned.
• Prepare workstations & pantries, ensuring compliance to departmental standards.
• Ensure that all materials, equipment are in complete readiness for service in accordance to business needs;
• Ensuring that all procedures are carried out to departmental standards.
• Participate and contribute in all designated meetings and training sessions.
• Daily check and cleaning of work areas ensuring compliance with standards of cleanliness and order. Report any defects to Manager on Duty.
• Anticipate, acknowledge and respond promptly to guests requests at all times.
• Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
• Report guest opportunities to Superiors following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for superior’s assistance.
• Be aware of guest reactions and communicate with superior and other service staff to ensure guest satisfaction.
• Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
• Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
• Ensure all assigned closing duties are completed before signing out.
• Take part in formal training programs.
• Provide feedback of any problems to the Superior.
• Work to be part of a cooperative working climate, maximizing productivity and employee morale.
• Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
• Review status of assignments and any follow-up actions with Manager on Duty.
• Successful completion of the training/certification processes.
• Collect & Analyze Guest Preferences and Comment Cards

Maintain complete knowledge of:

• All menu items available in the bar.
• All liquor brands, beers, and non-alcoholic selections available in the bar.
• Every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials and out of stock items.
• Bar layout, table set-ups, hours of operation.
• Imputing of items in the Info Genesis system.
• Daily arrival / departure, VIPs.
• Be aware of in-house group activities, locations and times.
• Correct maintenance and use of equipment.
• All department policies / service procedures.
• Attend line-ups with other staff and review all information pertinent to the day’s business.
• Check own grooming and attire standard.
• Meet with Captains, or Manager to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.
• Communicate closely with Captains and Service Attendants to ensure quality service is achieved.
• Assist other bartenders and service attendants whenever possible.
• Perform work and side duties in accordance with departmental procedures.
• Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
• Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Upsell to guests whenever possible.
• Transport linens to bar whenever required.
• Prepare special items for events in accordance with superior’s requests.
• Attend meal breaks as assigned.
• Prepare workstations & pantries, ensuring compliance to departmental standards.
• Ensure that all materials, equipment are in complete readiness for service in accordance to business needs;
• Ensuring that all procedures are carried out to departmental standards.
• Participate and contribute in all designated meetings and training sessions.
• Daily check and cleaning of work areas ensuring compliance with standards of cleanliness and order. Report any defects to Manager on Duty.
• Anticipate, acknowledge and respond promptly to guests requests at all times.
• Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
• Report guest opportunities to Superiors following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for superior’s assistance.
• Be aware of guest reactions and communicate with superior and other service staff to ensure guest satisfaction.
• Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
• Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
• Ensure all assigned closing duties are completed before signing out.
• Take part in formal training programs.
• Provide feedback of any problems to the Superior.
• Work to be part of a cooperative working climate, maximizing productivity and employee morale.
• Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
• Review status of assignments and any follow-up actions with Manager on Duty.
• Successful completion of the training/certification processes.
• Collect & Analyze Guest Preferences and Comment Cards.