The Capitol Kempinski Hotel Singapore

Singapore, Singapore

Mixologist – (in English)

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MAIN RESPONSIBILITIES

  • Responsible to Assistant Bar Manager.
  • Responsible for Barman/ Barmaid & Host/ Hostess
  • Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
  • A courteous, professional and efficient service is provided at all times.
  • All duties and tasks are performed as per the tasks required at the outlet.
  • Be knowledgeable of all services and products offered by the hotel.
  • Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
  • Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
  • Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  • Ensure that the place of work and surrounding area is kept clean and organized at all times.
  • Successfully perform opening and closing procedures established for the assigned outlet
  • Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
  • Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
  • Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
  • Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
  • Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
  • Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
  • Undertake reasonable tasks and secondary duties as assigned by the Department Head.
  • Respond to any changes in the department as dictated by the hotel management.
  • Assist in carrying out scheduled inventories of products and operating equipment.
  • Perform any other assigned reasonable duties and responsibilities as assigned. 
  • Project at all times a positive and motivated attitude and exercise self-control.
  • Have a complete understanding of the monthly profit and loss statement of the department.
  • Be able to lead the service and act as a role model to the team.
  • Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
  • Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
  • Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
  • Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
  • Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
  • Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
  • Have an excellent understanding of classic cocktails, their recipes and history.
  • Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs. 
  • Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
  • Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
  • Participate in at least 2 national competitions per year.
  • Be able to develop new recipes based on guest requests.
  • Be able to fully comply to the beverage guidelines given by the hotel and management.
  • Show an interest to develop and explore the local bar culture and knowing the places to go.
  • Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
  • Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
  • Understand bar culture and the night life scene.
  • Continuously train on cocktails and trends.
  • Strong knowledge of beverages (cocktails, liquors, wine, etc…).
  • Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
  • Excellent written and verbal communication skills.
  • Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
  • Ability to identify and delegate tasks effectively.
  • Excellent organizational and time management skills.
  • Applies a professional, confidential and ethical approach at all times.
  • Works in a safe, prudent and organized manner.