Head Bartender - Strawfire

at  Mandarin Oriental Hotel Group

REQUIREMENTS & KEY COMPETENCIES

• Diploma in Hospitality Management or equivalent, WSET certification is a big advantage
• Experience in the same role within luxury restaurant / bar, resort experience is a plus
• Enjoys interaction with the people, engaging and outgoing personality
• Excellent communication skills

• To ensure that beverage outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient, and flexible service at all times, following Emirates Palace Mandarin Oriental standards.
• To be constantly involved in the operation, to ensure that there is a senior manager opening and closing every single function.
• To ensure that the staff entertains the guests in the bar.
• To train the bartenders in freestyle, mixology, and cocktails.
• To conduct daily pre-shift briefings to employees on preparation, service, and menu.
• To approach guests suggesting a cocktail/wine or non-alcoholic beverage and recommending promotional items.
• To use approved suggestive selling techniques to upsell products with higher profit margins.
• To maintain knowledge of bar inventory and wine selection to respond appropriately to guest questions.
• To maintain a thorough knowledge of beverage recipes and mixing procedures.
• To maintain responsibility for the setup and cleanliness of the entire bar.
• To be responsible for an attractive display of the beverage selection.
• To maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, city ledger, and customer ledger.
• To evaluate the bar and beverage menus and give suggestions for improvement to the Restaurant Manager / General Manager.
• To ensure that the bar/lounge and the other beverage outlets are stocked with “mise-en-place” and kept clean and tidy at all times.
• To have a thorough knowledge of how to handle intoxicated individuals.
• To have full knowledge of alcohol and liquor policies and regulations, and comply fully with them.
• To maintain the bar reservation list, and check the bar reservations list frequently during the shift.
• To prepare the bar business and marketing plan, together with the Restaurant Manager and budget together with the Restaurant Manager.
• To liaise with the Kitchen and Beverage department on daily operations and quality control.
• To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
• To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
• To ensure that the bar/lounge and the other beverage outlets’ cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the bar is adequately equipped.
• Conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage, and careful use of all Operating Equipment and Supplies.
• To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
• To ensure effective payroll control through a flexible workforce, maximizing utilization of employees, and close cooperation with other Food & Beverage Outlets.
• To analyze the budget, and take action when required.
• To participate in the formulation of the Annual Operating Budget in determining projected revenues and expenses, operating equipment, and FF&E requirements in line with the compilation of the Annual Business Plan.