Qualifications

• A diploma in Food & Beverage Service, Hospitality Management, Hotel Management, or a related field from a recognized institution.

• Minimum of 1–3 years’ experience as a bartender or bar attendant in a reputable hotel, restaurant, resort, or lounge.

• Strong knowledge of alcoholic and non-alcoholic beverages, cocktails, wines, spirits, and bar service standards.

• Ability to prepare and mix drinks according to standardized recipes and presentation standards.

• Knowledge of bar inventory management, stock control, and beverage costing procedures.

• Experience in cashiering, POS systems, and handling daily sales reports is an added advantage.

• Good understanding of hygiene, sanitation, and food safety standards within bar operations.

• Excellent customer service and communication skills.

• Ability to work under pressure and maintain speed and accuracy during busy service periods.

• Strong organizational and multitasking skills.

• Ability to maintain cleanliness and proper arrangement of bar equipment and supplies.

• Basic mathematical and reporting skills for inventory and sales reconciliation.

• Team player with the ability to work collaboratively with other departments.

• Flexible to work shifts, weekends, public holidays, and late hours.

• Professional grooming and appearance standards must be maintained at all times.

• Membership or participation in professional hospitality or beverage associations is an added advantage.

• Knowledge of responsible alcohol service practices and local liquor regulations is preferred.

• Provides alcoholic and non-alcoholic beverages service to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.

• Prepares and mixes all types of drinks and cocktails, based on standardized recipes of drinks.

• Organizes all the stocks in the bar and store room in a professional manner.

• Maintains and ensures the cleanliness and maintenance of the bar area, chillier, fringes, bar floor, storage areas and all equipment and tools inside the bar.

• Prepares Daily Bar Inventory and Sales Report, Inter-Transfer Report, Daily Breakage/Spoilage/Spillage Report, Full Bottle Sales Report, Daily operating equipment inventory for the bar.

• Prepares Beverage Supplies, Operating Supplies and Food Supplies Requisition for the Bar.

• Maintains bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.

• Maintains adequate bar supplies such as napkins, straws, cocktail picks, etc, arranges them neatly in the assigned areas.

• Handles cashiering tasks when assigned in Outlets with self-cashiering like Pool Side.

• Validates guest orders in the guest check and computes for the total sales.

• Turns over the sales and the report for the day to the Head Cashier.

• Maintains clean and sufficient operating equipment such as glassware, bar tools and equipment, chinaware, etc., required for service hours in the bar.

• Handles the orderly stocking of glassware and ensures adequate stock and inventory is maintained.

• Conducts monthly inventory of the operating equipment in the bar.

• Cleans and controls the bar chiller and wine chiller daily.

• Chills and cools sufficient beverage supplies at the appropriate serving temperature before service hours.

• Prepares all mise-en-place before the service hours.

• Prepares all the garnish and mixers to speed up the service during peak hours.

• Boosts the sales of wines and spirits in the bar.

• Participates in association and club membership related to bar/cocktails and wines to update knowledge on latest service style and products, as well as promoting the image of bar.

• Assists as required co-employees within the department and other department in the performance of duties and responsibilities to attain quality product and service for the hotel.

• Performs other tasks assigned by the Restaurant Manager which leads to guest satisfaction and profit for the Hotel.