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.