As Bartender, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them. Our values include local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsibility, caring, fun, quirkiness, and pioneering wellness. Sustainability, wellness, and extraordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation in all our brand initiatives.
I will support the Director of Bars and assume responsibility for the efficient operation of the following duties:
1. Greet guests on arrival, by name where possible, in an efficient and friendly manner.
2. Answer outlet telephone courteously and efficiently as per department standards.
3. Inspect the condition and cleanliness of menus and wine lists, ensure availability, and update as needed.
4. Be well-versed with beverage offerings, including preparation, ingredients, and presentation.
5. Use appropriate glassware for different beverages.
6. Ensure prompt and efficient service of all beverages according to standards.
7. Know guest preferences regarding drinks throughout their stay.
8. Prepare mis-en-place for cocktails and drinks prior to service.
9. Ensure guest comfort and satisfaction with beverage requests.
10. Have knowledge of all outlet menus, food and wine, and daily F&B operations.
11. Recommend and promote items as directed by the Senior Bartender, including upselling.
12. Ascertain guest satisfaction and handle billing procedures accurately, minimizing rebates and bidding farewell appropriately.
13. Adhere strictly to LQA standards.
To fulfill this role, I must have the necessary qualifications, technical skills, and experience in a similar role within luxury hotels, including:
1. A high school diploma or equivalent, with at least 1 year of experience in a similar operational role; a hospitality diploma/degree is preferred.
2. Experience in cocktail-making, beverage service, garnishing, and a strong knowledge of wines, spirits, and mixed drinks.
3. Familiarity with F&B terminology, operations, wine service, costs, menu development, hygiene standards, and inventory control.
4. Fluency in English; additional languages are advantageous.
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