Head Mixologist

• Have a good understanding of the outlet’s concept and food and beverage offerings and be able to verbally explain those to the guests.

• Knowledge of mixing and matching ingredients to offer an outstanding selection of creative cocktails, non-alcoholic drinks, spirits, beers and wines and be able to garnish all drinks as per the given standards and explain their characteristics.

• Support the outlet manager when required to train colleagues in accordance with the applicable standards and policies and regularly update the Standard Drink Appearance file (SDA).

• If necessary be able to personally interact and recommend suitable drinks for guest.

• Handle effectively any kind of customer complaints being verbal or written and report to managers without fail.

• Monitor daily the bar counter set up and ensures that mise en place and any other required ingredients and equipment are prepared in order to work as efficient as possible.

• Ensure that all bottles and ingredients should be set up as per the bar’s standard to assure they are in easy reach and facilitate effective service.

• Assure that all beverages, such as wines or juices are fresh and in good order to be served.

• Create new mixed drinks and cocktails for promotional activity and new menus.

• Able to train Bartenders and Bar Supervisor to offer and serve cigars as per standards.

• To assure correct amounts are stocked up to avoid running out of stock during service periods.

• Carrying out monthly inventories

• Make sure the temperature of the bar fridges is checked as the First in, First Out standards.

• Assure that correct date labelling is always in place for all related products.

• Assure that the bar areas are cleaned after each shift and when required.

• If requested being able to carry out cashiering and daily cash and credit collections.

• Any other reasonable tasks as assigned by the outlet manager including assisting other outlets.

• Communicate well with colleagues and superiors in order to avoid misunderstandings and other shortfalls caused by lack of communication.

• Be committed to being a team player; proactively cooperating and supporting colleagues in operational tasks.

• Listen to every guest and observe body language carefully in order to be able to understand guest needs and expectations and consistently delight and satisfy every guest.