Mixologist

• Has 3 - 5 years of relevant experience in a 5 star hotel/resort. 

• Possesses aptitude, management skills and upward mobility. 

• Possesses excellent English, math and psychometric abilities.  

• Possesses business acumen, well developed guest PR skills and personal flair. 

• Has a well developed interest in food and bar product; has undergone professional training in food and bar knowledge; is a 'foodie'. 

Major Responsibilities 

General 

Is actively involved in the creation of new cocktails. Head in developing bar menu and creating new beverages. Also will be following-up on proper snacks delivery as per Four Seasons standard, and creation together with his culinary team of adequate snack depending of the time of the day. Will be responsible for the product enhancement and bring new concept and ideas compare to the competition. 

Assists the Department Head in motivating and developing a skilled team, leads by example and instils a culture of continuous learning and improvement among employees; actively participates in Employee Relations activities and programmes. 

Is actively involved in identifying and assessing the needs of employees and helps in the career development of every employee through effective coaching, training and by instilling company values; is concerned for employees' continuous development and personal growth. 

Ensures the department is kept in an organized manner in accordance with company philosophy and policies, maximizing efficiency and productivity and achieving established goals; promotes harmony between all departments. 

Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule. 

Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing action plans to achieve established product and service goals  

Assists the Department Head in preparing annual plans, forecasts and managing expenses to meet departmental budgetary goals, and also driving the up-selling concept plan that must be putted in place and followed-through. 

Represents the Department Head in his/her absence. 

Departmental 

Ensures high quality guest service in his/her area; is highly visible and actively participates in service; assists in taking and serving orders. 

Maximizes revenue by effective table management; plans for additional resources during high volume periods. 

Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a network of regular guests and keeps relevant and accurate records. 

Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and products. 

Plans and executes events; proposes menus and wine recommendations to event organizers. 

Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur. 

Is seen as actively developing his/her culinary and wine knowledge; Conducts regular food and wine tastings for employees; instils excitement and passion for international cuisines and wines in his/her team. 

Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification. 

Specific Responsibilities and Tasks 

General 

Maintains an organized administration of departmental and personnel records, including rostering and leave planning. 

Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee handbook. 

Conducts daily briefing and monthly departmental meeting (in the absence of the Department Head) and participates in meetings when invited. 

Provides regular and fair performance feedback to employees and immediate supervisor, formally and informally as appropriate. 

Is seen as a hands-on leader, assists employees in crunch times; Walks the talk. 

Proposes personal goals and objectives based on self analysis of strengths and weaknesses; achieves agreed goals. 

Actively participates in the mentoring program when enrolled. 

Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply and takes appropriate action. 

Promotes and ensures a safe working environment. 

Performs any additional duties as assigned. 

Departmental  

Performs pre- and post service checks; ensures subordinates are immaculately groomed and aware of daily specials and promotional offers. 

Ensures all resources for an efficient operation are in place; takes routine inventories and re-orders operating supplies when necessary. 

Is highly sensitive to guest preferences; assists in compiling guest history; offers a special service touch when an opportunity is presented. 

Assists the department head in sales and marketing activities, conducts and evaluates routine. sales analysis and competitive pricing surveys; keeps abreast of F&B trends and new developments in the market. 

Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database. 

Conducts routine maintenance and housekeeping inspections. 

Reports to