Correctly prepare the service area, ensuring full mise-en-place, organise bar beverage stock, check and control work materials, and carry out all pre-service bar preparations;
Prepare cold portions served at the bar or in the dining room;
Welcome and seat guests, take orders, prepare and serve simple or mixed drinks, prepare and issue bills for consumption and process payments;
Ensure the cleanliness and organisation of bar facilities, and carry out the handling and disposal of waste materials generated in the work area;
Request the requisition of products necessary for operations, and ensure food products are kept free from contamination or deterioration;
Assist in the organisation, operation and reception of guests at banquets and events;
Assist in stock supervision, inform the superior of shortages and request replenishment;
Request maintenance services in the event of equipment malfunction;
Assist with inventories and stock control, counting utensils and all permanent-use bar equipment;
Inform the Head Waiter in the event of guest complaints;
Support bar replenishment (beverages, glassware, etc.);
Handover of shift and service information.
SKILLS AND QUALIFICATIONS
Professional qualification as a Bartender, or equivalent;
Good knowledge of Hotel Catering and Customer Service;
Good knowledge of support equipment, beverage storage and hygiene and safety techniques;
Discipline, strong ethical standards, sense of responsibility and autonomy;
Strong customer-oriented approach;
Excellent communication and interpersonal skills, with the ability to listen and show empathy;
Ability to work effectively as part of a team;
Strong organisational skills, with the ability to adapt to change, flexibility, dynamism and proactivity.
