Bartender

The Parkgate Hotel DEPARTMENT Food Beverage POSITION Bartender GRADE Team Member REPORTS TO Food Beverage Director, Food Beverage Manager, Department Manager, F B Supervisor Note: This job description in no way states or implies that those duties listed below are the only ones to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their Senior Manager. Every member of our team must play their part in delivering exceptional service to our guests, our partners and our colleagues.

With a real focus on people, compliance, guest service, profit and communities, The Celtic Collection lead the way in providing superior hospitality. We take our values very seriously; they’re inspired by our people and lived everyday: Commitment - we are passionate about our success Innovation - We are driven by new ideas and continuous improvement Growth - we are focused on the development of our people and the future Diversity - we are an inclusive team, who care for and respect each other Loyalty - we are proud of the reputation we have created POSITION OVERVIEW To support the business objectives of the Hotel and the operation of the Food and Beverage Department by providing a highly professional and efficient standard of service to our customers. Delivering a unique and first class product offering to guests of the bar outlets.

GENERAL Responsible for helping to maintain a customer-focused culture which support the values expressed in the Hotel Ambition and the Hotel’s business goals of profitability and service quality. Establishes and maintain effective and positive relationships within the team as well as other departments. Complies with the Hotel’s Health and safety, Hygiene policies as well as all other Hotel policies and procedures.

Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs. To perform related duties and special assignments as and when required.

JOB FUNCTIONS Communication Employees are encouraged to take a lively interest in the activities of the company and, should there be anything on which you have insufficient information or where you are unsure, should ask your immediate line manager. Employees are encouraged to ask questions and to speak to each other. Budgets Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these.

Standards Maintains an understanding of the standards set and expected for the Department and is responsible for the enforcement of these standards through associated job requirements. Controls Maintains an understanding of the controls in place that monitor performance of the Department. Works to minimise waste of food and beverage products Structure Respects the organisational structure in place and the duties and responsibilities of all team members.

Conduct self professionally and with respect for the professionalism of all other team members and the roles they play in achieving the departmental objectives. Team Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external customer experience. Delivery Responsible for delivering the ultimate in professional internal/external customer service with the standards expected and trained by the Department.

Responsible for all stock and the care and control of all professional equipment within your working environment. Responsible for the cleanliness and presentation within your working environment in accordance with set standards. Participates in monthly audits and checks on all equipment to verify its location and ensure its full, safe operation.

Responsible for escalating any complaints to the Department Manager immediately, providing full details. Maintains an up-to-date knowledge of all Hotel facilities and events, in order to promote the Hotel to guests and visitors, as well as answer their questions. Responsible for the cleanliness of all equipment used at the side stations to serve the guests.

Help Controlling, under the supervision of the outlet Manager Supervisor, on an on-going basis, the following: · Quality of service · Stock and operating equipment · Guest satisfaction · Operating costs · Sanitation, cleanliness and hygiene · Stock Ensures that all mis-en-place is correctly prepared and in place before the service begins. Cleans all the equipment and condiments daily, and attends to his/her cleaning roster duties. Serves and clears food and beverage in a courteous, polite, efficient and friendly manner.

Provides a consistent service and gives assistance to the guests for tables and menus. Assist the Manager Supervisor in the coaching leadership of the team, to make sure of fast, efficient and courteous service. Assist the Outlet Manager Supervisor in Food Beverage order taking and product up selling, in an efficient, professional, and courteous manner.

In the absence of the Manager and Supervisor will be responsible for cashing up, log book, compltion, staff hours recording and closing procedures. Constantly monitors the guests in order to anticipate their needs. Communicates effectively with his/her supervisor re: guest feedback, to ensure all feedback handled promptly and to the satisfaction of the guest.

Ensure that all tables are served within the recommended waiting time, by organising the order of service efficiently ( size of tables, time of ordering, etc). Meets and greets all arriving and departing guests according to Parkgate Hotel standards. Clears and cleans tables.

Exchanges linen as required. Ensures all service and back-areas are well stocked and clean. Attends briefings and any training sessions as requested.

Obtains the daily requisitions from store. Arrives in time (at least 5 min before shift starts) as per issued Rosta. In case of sickness he/she will report immediately to the Outlet Manager as per CMR handbook to enable reschedule or replacement.

Establishes and maintains effective and positive relationships with his/her own team as well as with other departments Complies with hotel’s Health, Fire and Safety, Hygiene Policies as well as all other Hotel policies and procedures. Reports all situations, which may represent a danger to guests or staff, immediately, to his/her supervisor, and takes action to rectify the situation, if possible. Ensures that resources are used effectively, minimising waste to protect our environment and minimise costs incurred through breakage, loss and excessive use of chemicals.

Performs related duties and special assignments as and when required. Training Responsible for attending all required training as scheduled. Leadership Maintains an understanding of the departmental objectives and contributes to a positive team environment, focussed on achieving the ultimate Department experience.

Is present for all briefings and debriefs conducted by the Supervisor on duty. Team Building Responsible for contributing to team building sessions both within and outside the Hotel. Checking Contributes to the gathering of information as directed by the Department Manager including customer feedback, staff feedback, financial performance and any other as required.

Evaluation Contribute to compiling periodic reports based on the checking process. Contributes to the analysis of information gathered and in proposing changes within the department. Innovation Supports the implementing of changes to ensure continuous innovations and improvements are made within the department.

Supports in the development of cocktail and beverage menus as required