Barman Job Desc
Job title : Barman
Department : F
& B
REPORTING LINE
Report to : Beverage Manager
Responsible for : Service of beverage
COMMUNICATION LINES
Vertically :
Beverage manager and outlet
supervisor
Horizontally : All service staff
AUTHORITY
Over Money :
Responsible for turning over
the beverage sales and the report for the day, to
the
Head Cashier
Over Staff :
Supervise waiter in
accordance with Hotel policies and procedures
GENERAL MISSION
Under the general guidance of the Outlet Manager and/or Supervisor in
the Outlet or function as they may be assigned, within the established policies
and procedures of Resort.
RESPONSIBILITIES AND MEANS
1. Responsible for serving alcoholic and
non-alcoholic beverages to the guests according to the prescribed service rules
and standards with emphasis on accuracy and speed.
2. Responsible for preparing and mixing all
types of drinks and cocktails, based on standardized recipes of drinks.
3. Responsible for the
proper storage and safety of all the stocks in the bar.
4. Responsible for the cleanliness and
maintenance of the bar area, chillier, fridges, bar floor, storage areas and
all equipment and tools inside the bar.
5. Capable of performing all duties and
responsibilities of a cashier when assigned at the pool side, banquet and
Outside Catering.
6. Performs other tasks assigned by the
Outlet Manager and/or Asst. Manager which leads to guest satisfaction and
profit for the Hotel.
1. CUSTOMER SERVICE
1. Communicates to the
guest in selling the products and service of the outlet.
2. Communicates effectively with guests,
clients, government officials and other important individuals to ensure
satisfaction in service and product.
3. Communicates and
personally attends to VIP guests, during function.
2. BUSINESS MANAGEMENT and ADMINISTRATIVE
RESPONSIBILITIES
1. 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.
2. Prepares Beverage
Supplies, Operating Supplies and Food Supplies Requisition for the Bar.
2a. Maintains bar stock according to
established par stock level and arranges requisitioned
items
according the appropriate storage condition of the specific wines and spirits.
2b. Maintains adequate bar supplies such as
napkins, straws, cocktail picks, etc., arranges them
neatly in the assigned areas.
2c. Maintains sufficient supply of ice in the
ice bins for service hours.
2d. Maintains sufficient supplies of linen,
rags, bar mats, etc., required in the bar.
3. Handles
cashiering tasks when assigned in Outlets with self-cashiering like Pool Side
or Mobile bar.
3.a Accounts for the sales of the outlet in
the shift assigned.
3.b Validates guest’s orders in the guest
check and computes for the total sales.
3.c Receives payment from guests.
3.d Prepares the Food and Beverage Cashier’s
report for the outlet ensuring that the recorded sales and the amount of
cash in the cash box tallies.
3.e Responsible for turning over the sales
and the report for the day, to the Head Cashier.
3. COMMUNICATION
1. Reports to the Outlet
Manager and/Supervisor, in the outlet or function he/or she is assigned.
2. Relates to co-employees
within service, kitchen and other department in the performance of his/her job.
3. Attends to special
requirements of the guest over the bar counter and service area.
4. 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 the bar.
4. ASSET MANAGEMENT
1. Ensure that all operational equipment is
use to its appropriate function and well maintained.
2. Report all defectives Asset and
equipment to his direct manager.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure, especially those related to guest and staff
evacuation to insure full evacuation in safety condition of the hotel if
required.
6. HUMAN RESPONSIBILITIES
1. Establishes and maintains good relations
with co-employees within the department and with other department.
2. 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.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Maintains clean and sufficient operating
equipment such as glassware, bar tools and equipment, chinaware, etc., required
for service hours in the bar.
1a. Handles the orderly stocking of glassware
and ensures adequate stock and inventory is maintained.
1b. Washes, cleans and dries all glassware
used in the bar.
1c. Conducts monthly inventory of the operating
equipment in the bar.
1d. Cleans and maintains the bar chillers and
wine chillers daily.
1e. Checks and controls the temperature of
the bar chillers and wine chillers.
2. Chills and cools sufficient beverage
supplies at the appropriate serving temperature before service hours.
3. Mixes and prepares alcoholic and
non-alcoholic drinks according the standardized recipes of the drinks.
4. Sets-up the bar
according to standard counter top set-up before service hours.
5. Responsible for the
preparation of all mise-en place before the service hours.
5a. Prepares all the garnishing for the
drinks.
5b. Prepares sugar syrup required for drink
preparation.
3c. Prepares fruit juices required for mixing
cocktails.
3d. Prepares coffee and tea set-up to speed
up service during peak hours.
6. Serves the different
types of wine according to the appropriate standards.
7. Stores the wine
appropriately and controlling the temperature of the storage area.
8. Performs the sequence
of service, like all the other service attendants.
9. Capable of suggestive
selling to boost the sales of wines and spirits in the bar.
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all times whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel.
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company.
11. TEMPORARY MISSION
1. May be rotated to
different outlets and other temporary task within the Hotel.
PERSON SPECIFICATIONS
POSITION: Barman DEPARTMENT: F & B
SKILLS ESSENTIAL DESIRABLE
EDUCATION,
Certified School Education in
QUALIFICATIONS College
EXPERIENCE 3 years in 4 star
property in F&B
1
year as Barman
INTERPERSONAL Good organisation skills, fast and
SKILLS efficient
in the service of beverage
COMMUNICATION Must speak, read and understand Knowledge of a foreign
language
English Arabic
or French
SPECIFIC Must be able to converse comfortably
and
openly with guests
PRESENTATION Well groomed and presentable
at all times. Practice good hygiene
PHYSICAL Mentally alert, able to work
Excellent
knowledge of all beverages, wine
and
cocktails
OTHER Must be trustful of paramount integrity
REQUIREMENT Minimum age 20 years
MISCELLANEOUS
WORKING Well maintained F&B environment
CONDITIONS Open friendly environment in harmony
with
colleagues and guest
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]