285 Bartending Jobs - Page 3

Be accessible for escalation of all FM related issues Oversee the Helpdesk work process Provide management advice to Helpdesk operators for escalated issues Ensure planning and execution of all preparation required for Conferences / meetings of the client as well as VIP visits scheduled during the shift Technology Must be willing and have flexibility and expertise to adapt to the technology solutions at workplace. Knowledge on Interface with automated tools and applications to ensure operational efficiencies and improvements. Daily/Weekly/Monthly reports creation from the IOT tools and submit to the management in time. Ability to adopt skills on the Technology platform and upgradation as per need and changes in the facility. Complete accountability of IMD, Corrigo . Raising proactive tickets, assigning work orders. Ontime closure of work orders/ tickets. Ensuring an adequate supply of consumables/materials and service for the proper operation of services and enter into supply and service contracts as approved by the client Maintain appropriate stock levels of all consumables to ensure smooth operations & escalate in time to achieve availability of stocks. Vendor invoices processing Statutory compliance check of all vendor invoices. Routinely inspect all services to ensure performance measures are being maintained. Set targets to achieve maximum team performance. Daily Walk around of the Facility Coordinating with HK for proper cleaning and maintenance of workplace. Establishment and adherence to policies & procedures, compliance deadlines for each of the tasks as advised by the Operation Manager. On-site Bengaluru, KA

Designation - Waiter Qualification - Diploma / B.sc Hotel management Experience - 0 to 5 years Location - Dubai Salary - 1500 AED to 2000 AED Free Food, Accommodation,Transport Visa Type - Direct Employment Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo-2 4.Educational document photocopy contact HR - 7200189717 Perks and benefits Free Food and Accommodation.

Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL

Looking for Stewards in Food & Beverage Service. 1+ years of min experience is required Food allowance

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centres and provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencie: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Prepare indents for F&B section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipmentand materials are not left unattended Key Responsibilities Food Operations Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Initiate development of new menus, upgrade old menus and special event menus Develop new ideas for promotions, festivals and other special events Ensure that safety and hygiene policy is strictly followed at site Carry out operational audits to check for confirmation to laid down processes and policies Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure that the branding policy is rolled out and followed as per the specifications Ensure 100% client retention Timely addresses of all issues with pertaining to the client and the operations Cost Management Coordinate with the Purchase department to understand and forecast the cost trends and revisions Develop suitable operational strategies to address increase in costs Analyse the operational cost centreand provide solutions to increase the efficiencies in site Qualifications: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Understanding of electronic cash register systems and basic bookkeeping Computer literacy Sound communication skills Work scheduling and planning skills Leadership skills Well-groomed and able to represent Sodexo in a professional manner Customer focused Organized and self-motivated Creativity and an eye for detail Team Working & Collaboration

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Accountable for serving clients and guests according to Sodexo Standards and performing delegated duties by the Manager. Critical Responsibilities: Duty roster and shift planning/allocation - Daily Timely indents and issues for operations - Daily Consistency of food service and timely delivery - Daily CCG inventory coordination with KST Executive - Daily Breakages/Discard control and replenishment - Daily Preparing Meal summary for each meal period - Daily Coordination with Kitchen for adequate food pick up - Daily Check RT/Liquid Feed service - Daily Follow food and work safety process - Daily Attrition and absenteeism control - Daily Patient satisfaction scores above 85% - Monthly Equinox audit scores above 85% - Bi-Monthly NABH/JCI/APAC HSE etc. audit preparation and support - As and when required Food service records and registers updation - Daily Check cash summary and deposits for the day - Daily DOR updates - Daily

Responsible for serving the clients and guests according to Sodexo standard and to perform duties as delegated by the Chef Manager Key Result Areas: Prepare indents for FB section as per the consumption pattern, and keep proper track of breakages, and maintain consumption reports and costs of department Ensure implementation of company discipline at site Adhere to proper food hygiene and storage practices. Keep track on Standard Service Timing Clearance as per Standards. Keep track of staff duty roasters briefing. Keep track of Sales. Ensure all Process Checklist are followed and updated regularly. Ensure complete care and handling in relation to catering service and buffet equipment Observe and enforce safe working practices with all subordinate staff Follow all safety rules and procedures as per the site requirements Ensure that equipments and materials are not left unattended. Plan menus for small functions as and when needed Ensure complete guest satisfaction In addition, any other assignment given by the immediate superior or the Management

Roles & Responsibilities Complete end to end cafeteria operations. Support for Reporting Manager and report daily updates/issue with site. Statutory compliance Coordinate with vendor staff and staff on site to ensure smooth operations on site. Ensure compliance of agreed SOP & procedures as per guidelines Follow Critical Environment processes & EHS policies laid down by the team related to caf operations. Support in internal/external audits on providing relevant documents at periodic intervals. Responsible for carrying out all AMC related schedules and shutdowns in consultation with Clients / OEMs. Periodically inspect the logbooks, checklists, and PPM schedules for a better management of caf operations. Work towards the ZERO down time and set up the practices to ensure the delivery of seamless service to Clients. Raw material/ Vegetable quality inspection Cross checking of deployed manpower as per plan shift wise. Inspecting raw materials store inward, outward, sorting process. Inspecting vegetables inward, outward, sorting process Cross checking of food production planning Inspecting food quantity and quality Inspecting transportation of other locations Inspecting Kitchen cleaning and hygiene as per scheduled and SOP Inspecting staff grooming as per SOP Inspecting dining hall cleaning and hygiene as per scheduled and SOP Inspecting hand wash area cleaning and hygiene as per scheduled and SOP Inspecting tea counter/vending machine cleaning and hygiene as per scheduled and SOP Inspecting kitchen equipment working condition and service status AMC vendors follow-up Monitoring pest control activities as per scheduled Monitoring food coupons, signature register validation Monitoring visitors, training food arrangements Inspecting cleaning and hygiene of crockery, cutlery, service equipment and kitchen utensils Monitoring food wastage, segregation, and disposal Monitoring canteen staff shift handover and takeover.

Sodexo is Hiring for Brew Masters - Female Location : Hyderabad Interested candidates can share your updated CVS to WhatsApp -8688982224 Mail ID :[HIDDEN TEXT] Role:Barista Industry Type:Hotels & Restaurants

Bar waiter, also known as a bar server or bar attendant, is responsible for serving alcoholic and non-alcoholic beverages to guests in a bar or lounge area, ensuring excellent customer service and maintaining a clean workspace. Their duties include taking orders, preparing drinks, serving drinks, handling payments, and ensuring guest satisfaction. They also play a role in maintaining inventory, suggesting drinks, and promoting a positive atmosphere. Key Responsibilities: Customer Service: Greeting guests, taking orders, and providing recommendations for drinks based on their preferences. Drink Preparation: Preparing and serving beverages, including cocktails, beers, wines, and non-alcoholic options, according to standard recipes and guest requests. Order Taking and Serving: Accurately relaying orders to the bartender and ensuring timely delivery of drinks to guests. Payment Handling: Processing payments, handling cash and credit card transactions, and providing accurate change. Maintaining Cleanliness: Ensuring the bar area is clean, organized, and well-stocked with supplies, including glassware, napkins, and garnishes. Inventory Management: Assisting with inventory management, monitoring stock levels, and reporting shortages to the bartender or manager. Upselling and Suggestive Selling: Recommending drinks and promotions to guests to increase sales and enhance their experience. Ensuring Compliance: Adhering to company policies, safety regulations, and responsible alcohol service procedures. Guest Assistance: Addressing guest inquiries, resolving issues, and ensuring a positive and enjoyable experience.

The Food & Beverage (F&B) Staff position at Prakruthi Retreat & Belagavi Brewing Company in Honaga Village, Belagavi, Karnataka is a full-time opportunity in the Hospitality / Food & Beverage / Resort / Microbrewery industry. Prakruthi Retreat is a luxurious leisure resort spanning 4 acres, offering premium stays, event spaces, and a culinary experience at the exclusive Belagavi Brewing Company. As we expand our F&B team, we seek vibrant individuals who are customer-focused and passionate to join us. We have various open positions available including F&B Service Associates (Waiters/Stewards), Bartenders, Baristas, Restaurant Captains, Host/Hostess, Cashiers/Billing Executives, Food Runners/Busboys, Housekeeping for F&B Outlets, and Supervisors/Managers for F&B Operations. Your primary responsibilities will include greeting and serving guests professionally, efficiently handling food and beverage orders, upholding cleanliness and hygiene standards as per FSSAI norms, providing detailed menu information, supporting bar operations (for bartenders), assisting during peak hours, ensuring guest satisfaction, and following prescribed opening, closing, and inventory procedures. We prefer candidates with prior experience in F&B service, hotels, or microbreweries, possessing excellent communication skills, flexibility to work weekends and holidays, a positive team spirit, and leadership experience for certain roles. Additional advantages include mixology or coffee preparation skills for bartenders/baristas and 2-3 years of leadership experience for captains/supervisors. We offer a competitive salary with performance incentives, staff meals, uniforms, on-the-job training, growth opportunities, accommodation for select outstation positions, and employee discounts at the resort and brewery. To apply, please email your resume to retreatprakruthi@gmail.com or call: 6362270722. Join us in delivering exceptional F&B experiences at Prakruthi Retreat & Belagavi Brewing Company!,

As a Mid-Level Mixologist at Zeus in Kanpur, you will be responsible for crafting a diverse range of cocktails, mocktails, and specialty drinks to meet customer preferences. With 4 to 6 years of relevant work experience in cocktail making and bartending, your primary focus will be on showcasing your passion for mixology and providing excellent customer service. Your expertise in mixology techniques, flair bartending, drink presentation, and ingredient knowledge will be crucial in developing and presenting an innovative drink menu. Your role will involve engaging customers with flair bartending skills, maintaining a clean and organized bar area, ensuring accurate inventory management, collaborating with the team to innovate the bar menu, and providing timely and friendly service to enhance customer satisfaction. Additionally, your ability to contribute to menu development, educate customers about drink options, and stay updated with industry trends will be essential in creating a welcoming atmosphere for patrons. If you have a strong attention to detail, excellent customer service skills, and a commitment to maintaining the highest standards of cleanliness and professionalism in the bar area, we invite you to join our team at Zeus and be a key player in delivering an exceptional mixology experience to our customers.,

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Complete final breakdown of function, by cleaning the room, and cleaning and returning equipment to its proper location. Complete closing duties, including storing all reusable goods, locking doors, breaking down goods, etc. Set up, stock, and maintain work areas. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Transport dirty linen to correct area to be cleaned, separate napkins from tablecloths, and restock linen shelves with clean linens. Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures. Assist other departments when needed to ensure optimum service to guests. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language. Support team to reach common goals. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None .

Craft a diverse range of cocktails and beverages with precision and flair. Provide outstanding customer service for every guest. Maintain a clean and organized bar area, ensuring compliance with safety and sanitation standards. Required Candidate profile Collaborate with team members to ensure smooth operations and exceed guest expectations. Contribute to menu development and creative specials to keep things exciting for our patrons.

The Asst. Manager FB Controls analyzes Food Beverage costs and controls factors to ensure the implementation of cost-effective measures throughout the Food Beverage department. This role prepares various reports and conducts weekly meetings to keep departments and directors apprised of trends and cost factors. Specifically, you will be responsible for performing the following tasks to the highest standards: Plans and directs actions to be performed to correct activities harmful to the profitability of our food beverage department. Assists in any other way deemed necessary for the efficient overall operation of the Finance Department in full compliance with the policy, regulatory and contractual framework. Business partner with all hotel finance team members, the FB department. Participate in all relevant Finance training and development programs. In case of a joint job role any responsibility relevant joint job descriptions will apply in accordance with Hilton s job segregation policies. What are we looking for Ability to analyze large volume of complex financial information from many sources and create reports, forecasts, and projections

As the Commis, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Commis serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As the Commis II, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Effectively respond to every guests feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Commis II serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

What will you be doing As a Bartender , you will be responsible for performing the following tasks to the highest standards: Customer Service Focus : Maintain a high customer service focus by ensuring that you always prioritize guests, approaching your job with the customers needs in mind. Issue Resolution : Take personal responsibility and initiative to resolve any issues, ensuring clear communication with both customers and colleagues. Operational Suggestions : Contribute ideas and suggestions to enhance operational and environmental procedures in the hotel. Promotion of Services : Actively promote Hilton hotel services and facilities to guests and suppliers. Safety Standards : Perform all duties safely and responsibly, ensuring your safety and that of others in the workplace. Guest Interaction : Greet guests in a friendly, courteous, and professional manner, ensuring their satisfaction. Beverage Preparation : Prepare and serve beverages in a friendly, timely, and courteous manner according to Hilton's standards. Mix, garnish, and present drinks using standard ingredient recipes and practice prudent portion control. Stock Management : Maintain a proper setup of the bar, including requisitioning, stocking, and organizing all supplies such as beer, wine, spirits, paper products, garnishes, and produce. Inventory Control : Handle fresh fruit and vegetable garnishes, juices, and other perishables to ensure quality, cutting and storing them daily. Check Identification : Ensure all guests are properly identified and follow liquor laws. Detect and act upon guest inebriation as per training. POS System Use : Input orders into the point of sale system, ensuring accurate creation of checks for each guest. Handle cash, verify charges, and maintain cash accountability. Closing Procedures : Lock up and store all beverage, food, and equipment, secure the cash, and ensure the proper execution of all cash drops. Product Knowledge : Complete checklists on product knowledge, stay informed about all menu items, and confidently recommend items to guests. Cross-Outlets Knowledge : Be familiar with the menu items from all hotel outlets to suggest other dining options or attractions to guests. Cleaning and Maintenance : Ensure all areas are cleaned and maintained according to the operating procedures. Professionalism : Display professional behavior at all times, avoid offensive language, and give guest service the highest priority. Accident Reporting : Report any accidents or incidents to your supervisor or manager. Additional Duties : Carry out any other reasonable duties as assigned by management. What are we looking for A Bartender serving Hilton Brands is always working on behalf of our guests and collaborating with other team members. To successfully fill this role, you should have the following: Education : Senior High School education or specialty in hospitality. Experience : 1-2 years in a managerial or senior role in a 4/5-star hotel. Language Skills : Good English proficiency to meet business needs. Motivated and Committed : Show enthusiasm and a willingness to learn new skills or knowledge to improve personal performance. Flexibility : Able to respond positively and quickly to changing requirements, including performing tasks as requested. Teamwork : Cooperate and support colleagues to achieve team goals. Food & Beverage Knowledge : Basic understanding of food and beverage preparation and service, including alcohol. Personality : Open-minded, outgoing personality with the ability to work long hours and a positive attitude.