Bartender in Newport

DEPARTMENT

Ty Newport

POSITION

Chef de Rang / Bartender

GRADE

Team Member

REPORTS TO

Restaurant Manager/Supervisor/Duty Manager

POSITION OVERVIEW

To support the business objectives of the Collection and the operation of the Food and Beverage Department by providing a highly professional and efficient standard of service to our guests

GENERAL

1. Responsible for helping to maintain a guest-focused culture which support the values expressed in the Collections Ambition and the Resort's business goals of profitability and service quality.

1. Establishes and maintain effective and positive relationships within the team as well as other departments.

1. Complies with the Collections Health and safety, Hygiene policies as well as all other collection policies and procedures.

1. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible.

5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs.

1. To perform related duties and special assignments as and when required.

JOB FUNCTIONS

Communication

Employees are encouraged to take a lively interest in the activities of the company and, should there be anything on which you have insufficient information or where you are unsure, should ask your immediate line manager. Employees are encouraged to ask questions and to speak to each other.

Budgets

Maintains an understanding and acceptance of the monthly budgets and a motivation to achieving these.

Standards

Maintains an understanding of the standards set and expected for the Department and is responsible for the enforcement of these standards through associated job requirements.

Controls

Maintains an understanding of the controls in place that monitor performance of the Department.

Structure

Respects the organisational structure in place and the duties and responsibilities of all team members.

Conducts yourself professionally and with respect for the professionalism of all other team members and the roles they play in achieving the departmental objectives.

Team

Ensuring you are trained in all relevant courses applicable to your position and remains passionate about achieving the ultimate internal/external customer experience.

Delivery

Responsible for delivering the ultimate in professional internal/external guest service with the standards expected and trained by the Department.

Responsible for all stock and the care and control of all professional equipment within your working environment.

Responsible for the cleanliness and presentation within your working environment in accordance with set standards.

Participates in monthly audits and checks on all equipment to verify its location and ensure its full, safe operation.

Responsible for escalating any feedback to the Department Manager immediately, providing full details.

Maintains an up-to-date knowledge of all Hotel's facilities and events, in order to promote the resort to guests and visitors, as well as answer their questions.

Responsible for the cleanliness of all equipment used at the side stations to serve the guests.

Help Controlling, under the supervision of the outlet Manager & Supervisor, on an on-going basis, the following:

· Quality of service

· Stock and operating equipment

· Guest satisfaction

· Operating costs

· Sanitation, cleanliness and hygiene

· Stock

Ensures that all mis-en-place is correctly prepared and in place before the service begins.

Cleans all the equipment and condiments daily, and attends to his/her cleaning roster duties.

Serves and clears food and beverage in a courteous, polite, efficient and friendly manner.

Provides a consistent service and gives assistance to the guests for tables and menus.

Assist the Manager & Supervisor in the coaching & leadership of the team, to make sure of fast, efficient and courteous service.

Assist the Outlet Manager & Supervisor in Food & Beverage order taking and product up selling, in an efficient, professional, and courteous manner.

In the absence of the Manager and Supervisor will be responsible for log book

Completion, staff hours recording and closing procedures.

Constantly monitors the guests in order to anticipate their needs. Communicates effectively with their supervisor re: guest feedback, to ensure all feedback is handled promptly and to the satisfaction of the guest.

Ensure that all tables are served within the recommended waiting time, by organising the order of service efficiently ( size of tables, time of ordering, etc).

Meets and greets all arriving and departing guests according to THE CELTIC MANOR

COLLECTION STANDARDS.

Clears and cleans tables. Exchanges linen as required.

Ensures all service and back-areas are well stocked and clean.

Attends briefings and any training sessions as requested.

Obtains the daily requisitions from stores.

Arrives in time (at least 5 min before shift starts) as per issued Rota. In case of sickness they will report immediately to CCH Management Team as per CMR handbook to enable reschedule or replacement.

Establishes and maintains effective and positive relationships with their own team as well as with other departments

Complies with hotel's Health, Fire and Safety, Hygiene Policies as well as all other Resort policies and procedures. Reports all situations, which may represent a danger to guests or staff, immediately, to their supervisor, and takes action to rectify the situation, if possible.

Ensures that resources are used effectively, minimising waste to protect our environment and minimise costs incurred through breakage, loss and excessive use of chemicals.

Performs related duties and special assignments as and when required.

Training

Responsible for attending all required training as scheduled.

Leadership

Maintains an understanding of the departmental objectives and contributes to a positive team environment, focussed on achieving the ultimate Department experience.

Is present for all briefings and debriefs conducted by the Supervisor on duty.

Team Building

Responsible for contributing to team building sessions both within and outside the resort.

Checking

Contributes to the gathering of information as directed by the Department Manager including guest feedback, staff feedback, financial performance and any other as required.

Evaluation

Contribute to compiling periodic reports based on the checking process.

Contributes to the analysis of information gathered and in proposing changes within the department.

Innovation

Supports the implementing of changes to ensure continuous innovations and improvements are made within the department.

PERSON SPECIFICATION

Criteria

Essential

Desirable

Qualifications

-5 GCSE's including Maths & English or equivalent

- Basic Food Hygiene Certificate

-NVQ Level 2 or equivalent in Hospitality & Catering

Attainments/competencies (list as required)

-Customer care course or relevant experience

-Basic knowledge of food and beverage

-Well groomed & Presented

-Ability to converse written and verbally in English

-Knowledge of cocktails

- Dietary training, any recognised body

-Craft trainer or similar training qualification

Previous experience

-Experience within a food and beverage service outlet for a minimum of 1 year

-Experience within a high volume, high capacity and quality service environment (conferences, events, restaurant and bar background)

Experience required

-1 year service in a customer focused service environment

-Working in a team environment

-Working with POS and cash handling

-Working in a hotel

-Experience in a high end or high volume restaurant

Special aptitudes (e.g. oral or written skills, manual dexterity, etc.)

-Ability to deal tactfully with situations that may arise within the restaurant

-Good written and verbal English

-Guest focused

-Basic food and wine knowledge

-Respectful and appreciative of the working environment

-Ability to work on POS

-WSET Level 1

-A genuine interest in the food and beverage service industry

Physical abilities, circumstances, but only if a justifiable requirement for the job

-Ability to be on feet for long periods of time

- Ability to work under pressure

Signed by Employee

Date: