Bartender

**Main Purpose of the Job**

To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed

**Prepared Work Area**
- Prepare mise-en-place, and conduct any other required checks and preparations for service
- Identify issues with regards the bar display and surrounding areas in terms of appearance/ functioning of equipment and systems
- Stock bar for service

**Service Execution**
- Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
- Understand and conduct all tasks in line with Food & Beverage standard operating procedures
- Take guest orders accurately and timeously and place in the system
- Explain menu items and make recommendations with regards beverage menu
- Mix drinks and present beverage in line with guest order and outlet standards
- Be attentive to guest requests
- Clear glasses after guests have completed their drinks
- Provide billing to guests
- Conduct cash-ups at the end of service
- Complete beverage stock sheets each shift

**Bar Standards**
- Understand and conduct all tasks in line with F&B standard operating procedures
- Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
- Use and store operating equipment in line with specifications and safety regulations
- Participate in stock takes
- Conduct daily stock counts of bar smalls
- Resolve or report on any anomalies to the required standards

**Customer Engagement**
- Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
- Interact with guests and provide professional service standards and relevant solutions
- Identifies customers and understand their preferences
- Educate customers on business unit facilities, products, reward programme and current promotions

**Job Complexity**

**Know How**
- Planning is generally on a short-term basis (for the week) and within regular activity cycles.
- Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
- Manages one's time and resources to ensure that objectives are achieved effectively and on time.

**Problem Solving**
- Interprets customer requirements in terms of services available and the applicable constraints
- Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
- Considers all the facts, options and possible outcomes prior to making decisions;
- Works independently, and is orientated towards solving customer queries.

**Accountability**
- Takes ownership of special requests and requirements.
- Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
- Interprets customer requirements in terms of services available and facilitates operational processes
- Refers problems falling outside parameters to the manager for resolution.

Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit’s employment equity plans and Gaming Board License conditions.

As a result of the company’s operational requirements, you may be expected to work in any area designated as a “smoking area”.

(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)

People living with disabilities are encouraged to apply.

**Education, experience and competencies required**
- Grade 12 or equivalent national qualification
- 2 years previous experience as a bartender