Banquets Bartender - Abu Dhabi, United Arab Emirates - Four Seasons Hotels and Resorts

Description

• Describe the selection of food& beverage menu items to guests by offering interesting,and vivid descriptions of each item, origin, taste, and preparationmethods; communicate guest orders including any special needs orrequests to the kitchen; coordinate food timings; check completedkitchen orders with the guest's original order; transportitems to the guest table in a timely manner to ensure proper foodquality.
• Anticipate guest needs, ascertainsatisfaction, and offer suggestions, and respond urgently andappropriately to guest concerns andrequests.
• Breakdown, clean and set-up front andback bars as well as other back-of-houseareas.
• Comply with Four Seasons'Category One and Category Two Work Rules and Standards of Conductas set forth in Employee Handbook.
• Workharmoniously and professionally with co-workers andsupervisors.
• Ability to work closely withstewarding & culinary teams andHousekeeping.
• Plate, prepare food &beverage items and serve as indicated in the Standards TrainingManual.
• Assist with food & beverageservice throughout hotel, guest rooms, meal periods, special eventsetc.
• Assist colleagues within the department tocomplete other duties (i.e. food running, clearing, cleaning,mise-en-place, polishing equipment etc)
• Operatetea/coffee making equipment at any time based on guest requests andBEO instructions.
• Storesupplies.
• The ability to handle all monies andkeep a bank float from the hotel.
• The abilityto requisition, pick up, verify, and put away all requisitions forliquor, wine, beer, juices, soft drinks and food items used for thebar areas.
• The ability to offer guests of theoutlet an enjoyable, expertly served beverage/dining experienceconforming to Four Seasons standards of excellence for quality,professionalism and friendliness.
• Stock the barareas with spirits, wine, beer, juices, soft drinks, glassware andcondiments.
• Possess excellent working knowledgeof all products served, inclusive of port, sherry, Armagnac, eau devie, cognac, other digestifs and specialtymocktails/cocktails.
• Develop a complete workingknowledge of the menu items and their ingredients andpreparation.
• Check, maintain and recheck thebar/s during service.
• Utilize thehotel's point of sale system ringing up sales, printingchecks, closing checks and completing closingreadings.
• Ensure proper pouring, mixing,blending, etc. of drinks.
• Change ashtrays,serve cigarettes/cigars, upsell shisha where available and wipedown bar area.
• Answer telephones according toFour Seasons' standards and take reservations or provideinformation regarding the lounge or any other hotelservice.
• Recognize and address potentialintoxicated, disruptive or undesirableguests.
• Report any accident immediately, nomatter how minor, to a manager. Avoid or handle a guest walkout.
• The ability to respond properly in anyhotel emergency or safety situation.
• Theability to carry trays, bus and reset tables with linen, china,glass and silver
• The ability to ascertain aguest's satisfaction and handle any problem which may ariseinforming a manager of the problem and how it wasresolved.
• Take an active role in implementingsafety procedures and following up within thedepartment.
• Respond properly in any hotelemergency or safety situation.