Mixologist/ Bartender The Subraile

  • Published date: March 2, 2022
  • Category: Restaurant - Food Service
    • Location: Nairobi, Nairobi
  • Jop type:
  • Salary: Ksh Not mentioned
  • Company name: Jobs in Kenya

Job Description





Job Summary


As the mixologist, you are charged with the responsibility to mix various types of alcohol and other ingredients to create traditional cocktails and design brand-new cocktails and mixed drinks that represent The Subraile brand.



  • Minimum Qualification: Diploma

  • Experience Level: Mid level

  • Experience Length: 2 years






Job Description/Requirements


Department    Restaurant & Bars
Reports To    Restaurant & Bars Supervisor

GENERAL JOB DESCRIPTION
•    As the mixologist, you are charged with the responsibility to mix various types of alcohol and other ingredients to create traditional cocktails and design brand-new cocktails and mixed drinks that represent The Subraile brand.
•    As the Mixologist you will be responsible for providing timely and accurate service to guests and patrons with enthusiasm and positivity. You will use your innovativeness to create a friendly guest service experience, striving to exceed customers’ needs and expectations during their visit.

KEY PERFORMANCE & EVALUATION AREAS
•    Attentively take beverage orders from guests and servers, efficiently preparing alcoholic and non-alcoholic drinks consistent with The Subraile recipes and policies.
•    Make syrups, infusions, tinctures, mixed drinks, and cocktails of all types to fulfill customer orders.
•    Prepare all drink garnishes and keep the garnish station continuously stocked during shifts.
•    Entertain guests while mixing drinks, talking to customers about spirits and offering trivia and history about various alcohols to keep customers engaged and enjoying themselves.
•    Crafting original beverage menu items and designing new, innovative cocktails using the ingredients that are already supplied by The Subraile.
•    Keep the bar area clean and organized, maintaining all sanitation standards in accordance to Health & Safety procedures.
•    Responsible for keeping the bar well stocked and fully supplied with alcohol, and filling out inventory forms in order to replace items as needed.
•    Organize, maintain bottles and glasses in an aesthetically pleasing, functional manner to promote beverages and support efficient drink preparation.
•    Present drink menus, answer guest questions, and make recommendations with a friendly demeanor.
•    Adhere to laws regarding alcohol consumption by checking customer identification and cutting off customers who have had too much to drink.
•    Suggest cocktails and mixed drinks to customers who are unsure about what they want to order.
•    Actively report all equipment problems and bar maintenance issues to manager.
•    Adhere to all policies and procedures throughout the execution of tasks and responsibilities.

KEY PERFORMANCE INDICATORS (KPI’s)
•    Identifying service problems or issues before they arise.
•    Displaying a positive, friendly and informal manner with others.
•    Showing a sense of urgency on behalf of others and actions requests quickly. Orders must be processed at the fastest time possible.
•    Undertaking work in a well-organize and systematic way.
•    Working effectively with colleagues and other departments.
•    Striving for excellence by paying attention to important detail.
•    Ensuring promises are kept by following through on requests.
•    Making sure all the perishable products are tagged well with the shelf life. This will include manufacture date and expected expiry date. For example, a bottle of wine being sold by glass has 5 days shelf life after opening.
•    Daily recording of pilferages and breakages.
•    Bar-tenders will be liable for variances at the bar. Recipes must be strictly adhered to. Free pouring is not allowed.
•    The bar stock per level should be maintained all the time to ensure there are no missing items.
•    The bar area should be kept clean all the time and attended by the bartenders only.
•    Every drink order dispense has to be through BOT (Bar Order Ticket) .
•    All waste must be measured and logged on a daily basis.
•    Expired products must be checked daily and logged if any found.
•    Any beverage item made without recipe must be logged for the cost controller
•    The following transfers must be recorded and logged
o    Store to bar acquired requisitions
o    Any item transferred to other department or outlet.
•    Bar Stock take will be done on a daily basis by the bar staff and logged.
•    Bar checklist will be used a reminder tool, completed daily and filed for reference.
•    Ensuring guest satisfaction by using the ACRS approach
o    A-uthenticity, C-raftsmanship, R-esourcefulness, S-parkle

EDUCATION & TRAINING
•    A diploma in hotel management, or a certificate /diploma in F&B Service from a recognized tourism industry.
•    A relevant degree is an added advantage.
 
EXPERIENCE
•    A minimum of two years’ experience in a similar position at a comparable operation.       
•    Previous Food & Beverage experience in 4/5-star hotel or high-quality restaurant.

SKILLS       
•    Fluent in English language, written and spoken.
•    Welcome guests in a polite and friendly manner.
•    Ensure all tables receive their beverages as requested within brand standards timing.
•    Explain menu + wine suggestions.
•    Maintain cleanliness of all equipment used during the shift.
•    Follow cash handling procedures.
•    Manage guest queries in a timely and efficient manner.
•    Follow the brand standards.
•    Ensure cleanliness of work areas.
•    Comply with hotel security, fire regulations and all health and safety legislation.
•    Be environmentally aware.
•    Assist other departments/ outlets wherever necessary and maintain good working relationships.
•    Maximize revenue and increase average spend per person through up selling and maintaining high customer service standard.
•    Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented and the application of it.

ABILITIES
•    Ability to comply with all Food & Beverage brand standards.
•    Able to work constructively in a fast-paced work environment.
•    Able to maintain a calm, professional and supportive demeanor under pressure.
•    Able to be a proactive, problem solving, team player.
•    Able to create a positive working environment among the staff.
•    Able to be a mentor towards other staff members.
•    Able to work varying shifts and days as business needs dictate.                
•    Able to multi task.                                   
•    Able to meet deadlines.                               
•    Able to meet financial targets.
•    Willingness to develop team members and self.
•    Flexibility to respond to a range of different work situations.
•    Passion for delivering exceptional levels of guest service.
•    Able to observe, monitor and report intoxicated or underage customers.
•    Able to confirm, confront and resolve any issues that may come up in the bar.
•    Able to effectively escalate issues to the reporting manager.
•    Able to create an atmosphere to promote responsible drinking.

Candidates must be able to present the following documents:
1. Up to date Certificate of Good Conduct,
2. Valid NHIF card.
3. Valid NSSF card.
4. Health Clearance Certificate.
5. Certificate of Service from previous employers
6. Education & Training Certificates where applicable
    
Disclaimer:    This job description reflects the management’s assignment of essential functions; nothing herein restricts the management’s right to assign or reassign duties and responsibilities to this job at any time.


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