HELD BARTENDER
Radisson Blu Anchorage
مجموع سنوات الخبرة :12 years, 0 أشهر
Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.
Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.
Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.
Clean, arrangeandwashbartoolsandbarareasonresumption.
Stocktakingandreportofdamages/shortagestothesupervisoronduty.
Bar requisitions; requisite for necessary equipments, ingredients and premium
sellingdrinksandhavethemreceivedinthestocksheet, loadallofthebeverages
totheirrightfulplacesandplacetheequipmentsintheirrightfulplacespriorto
demand.
Mis-en-plance:Setandprepareallbartoolsandingredientsforservice
Receiveorderfromwaitersandhavethemservedaccordingtotheinstructions
andguide
Mustpossessbroadknowledgeofdrinks, beverages, wines, coffeetypesetc, and
shouldputthemintorightfulcourseforguestsatisfactionandvalueformoney.
Make cocktails, mocktails, smoothies etc. To the Hotel standard and proper
presentation
Should possess wide knowledge of red and white wines, both dry and sweet
including their estates, cultivar and vintages. And also recommend premium
selling wines to guests. In addition, should be able to recommend and advise
guesttogoforwinesthatwouldaidtheirappetiteanddigestionbeforeandafter
dining.
Queueallguestsordersithemicrospayment machineandreadyguestbillbefore
theirdeparture.
Possess a strong and bold confidence to approach guests with smile and have
thatconfidencethatyoucanmeetupwiththeirdemand.
Closestockbarcontrolsheet.
Withtime, checkbeveragessuchaspackjuice, carbonatedsodadrinks, beerand
ciders and shouldn’t hesitate to contact the food and beverages manager or
supervisorondutyaboutanyofthedrinksthathavegoneobsoleteorexpired.
Beingofgoodbehaviourandworkingsmart.