Busperson

• Job Summary/Purpose:

  Thıs posıtıon ıs meant to be the leadıng posıtıon for a bar operatıon and must lead the bartender team for cocktaıl creatıons and set new and ınnovatıve mıxology trends. This position is concerned with being responsible for the set up & clearing of the bar. Prepare and serve beverage to the guest according to the service rules, policy, procedure & etiquette.Key Areas:

  1. Knowledge

  2. Service

  3. Operations

  4. Leadership

  5. ValuesSpecial Note:

  The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

• To have complete knowledge on the food, beverage, service available, preparation methods and time in sections appointed.
• To be aware of the bar technıques and mıxology as well as any new trends/ products ın the beverage area
• To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Possess a pleasant personality and good manners so that he/she is presentable when conversing with patrons/residents and commands respect when dealing with staff
• All patrons should be greeted warmly upon first contact
• Responsible for taking down food & beverage orders from patrons and ensure that the orders are correct & arrive promptly.
• Encourage sales to increase the average check. Make offers and suggestions to the patron’s seconds round when their drinks are three-quarter empty.
• Responsible for preparing and serving of drinks and snack orders. Hot snacks and cold drinks must be served promptly to the guest once it is ready, so that it arrives at the patron’s table at the correct temperature.
• Ensure all beverages and snacks are served according to the service standard.
• All bartenders are responsible for checking that the patrons are satisfied at all times.
• Learn to know individual patron’s names and try to remember their preferences to In charge of cost control (cost recıpes) management to guarantee for the bar beverage offerıng
• Check on the bar set up. Ensures that the bar is set according to the standard or instructed by the Manager.
• Preparing of fresh garnishes for operation.
• Cleaning & maintenance of all operational equipment
• Ensure that the bills are charged properly before presenting them to the patrons for payments.
• Thank all patrons for patronizing the outlet upon their departure.
• To clear & clean bar counter after the departure of the patrons as quickly as possible.
• Should always ensure that the mise en place is at par stock level.
• To clean and set up the coffee machine mise en place and ensure that sufficient stock is available.
• Practice appropriate and effective measures to improve control of costs
• To provide courteous and professional service at all times.
• Lead the bartenders team ın cocktaıl creatıons and preparatıons
• Obtain customers feedback during operations to ensure satisfactionExcellence – We embrace excellence and consistently strive for the highest standards.
• Respect – We respect each individual and the environment in which we operate.
• Integrity – We adhere to the principles of fairness, honesty and accountability.
• Caring – We create a caring environment and work together as colleagues to achieve common goals

The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

• To have complete knowledge on the food, beverage, service available, preparation methods
• To be aware of Raffles Hotel standards & policies.
• To be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
• To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

  The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.

• To have complete knowledge on the food, beverage, service available, preparation methods
• To be aware of Raffles Hotel standards & policies.
• To be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
• To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)