Bartender

Roles & Responsibilities

Company Description

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

Role Description

This is a full-time on-site role for Bartender at Paradox Singapore. The role will assist the outlet's bar operations and provide positive customer experience to all guests.

Responsibilities :

• To ensure compliance with standard of service, operating procedures, and health / safety regulations
• Work with the Section Head to develop plans and priorities, organize and manage resources to accomplish business goals within a specific period.
• Interact with guests and colleagues in a friendly and courteous manner.
• Remember guests’ preferences to extend a personalized service.
• Promote sales through direct guest contact.
• Constantly obtains guest feedback during operation to ensure satisfaction.
• Assist in building a loyal following and returning guest database.
• Handle guest complaints and comments competently and swiftly.
• Maintain the quality and consistency of the food & beverage program and service within the outlet.
• Able to monitor an operating par stock of Operating Supplies, Equipment, and beverage.
• Adhere to outlets recipes of the outlet.
• Support food & beverage programs through Public Relations, media, and industry outreach.
• Innovative with mixed ingredients to propose new alcoholic and nonalcoholic beverage formula.
• Prepare alcoholic and non-alcoholic beverages with garnishing for patrons.
• Assist in making recommendations for alcoholic and nonalcoholic beverages (including wine and cocktails) to customers.
• Monitor food quality, portion control, and provide feedback to culinary team.
• Conduct inventory daily at the end of day and ensure that all stocks are accounted for.
• Ensure all bar equipment is in good working condition and maintain cleanliness of front and back areas of bar.
• Ensure the front and back areas meet standard for cleanliness, proper set up, sufficient supplies and equipment (HACCP)
• Comply with Hotel's standard procedures and policies as well as all food and beverage legal regulations.
• Ensure that established control procedures, liquors’ law and regulations are followed.
• Conduct maintenance equipment checklist weekly. Liaising with the Engineering and Housekeeping team as necessary.
• To perform any other duties that may be assigned by the Management.

Tell employers what skills you have

Recipes

Ingredients

Bartending

Customer Experience

Housekeeping

Food Quality

Inventory

Business Travel

Public Relations

Compliance

Paradox

Wine

HACCP

Customer Service

Cocktails

Hospitality