Division: Food and Beverage Job Grade: 4 Occupational Level: Semi Skilled Occupational Category: Service and Sales Workers Skills Programme Framework Level: Food Service Skills Program Duties
Dispenses and serves liquor and beverages over the counter to GUESTS or to service personnel.
Requisitions, collects and stores beverage and other stocks in the bar area.
Maintains the bar and equipment in a clean condition, washes glasses and cleans equipment and is responsible for stock, beverage costs, surpluses and shortages, cash floats and is required to assist with stock taking.
The employee is familiar with and performs to the minimum GUEST Service Standards laid down within his/ her area of work and responsibility.
Duties, Responsibilities and Performance Standards Liquor and Beverage Service The requirements of this key result area will have been satisfactorily performed when:
The job incumbent dispenses liquor and/ or beverages, mixes cocktails or serves food in service areas as designated by Management, whilst maintaining a high standard of GUEST service and courtesy.
Correct charges are made for items dispensed and payment is collected from GUESTS. A cash float is maintained and the job incumbent is responsible for any shortages thereof or shortages in cash against revenue readings.
The job incumbent operates the sale of liquor and beverages to maintain the required surplus as directed by Management.
The provisions and regulations as contained in the Liquor Act, as amended, and as are applicable to the service area(s), are adhered to.
The service and bar area(s) is maintained in a clean state, glasses washed, empty bottles and containers removed, dirty ashtrays changed at the pool area, counters wiped, etc.
Sufficient stocks of wines and other beverages as listed on any drinks list are maintained at all times.
All work is carried out in an organised and efficient manner taking into account work priorities and laid down procedures.
Bar Stocks and Equipment The requirements of this key result area will have been satisfactorily performed when:
All bar liquor and beverage stocks and supplies are timeously requisitioned, collected, correct stock levels maintained and stocks stored under optimum conditions.
Stock is taken of all beverages at specified intervals and required records are maintained. Standard bar stocks including glassware are controlled through the correct handling, storage and stock counts of such stocks, in order to minimise loss through waste, theft and breakage.
Control is maintained to ensure operating equipment is used properly and not abused e.g. serviettes and waiter’s cloths used for cleaning.
All bar and area furnishings and fittings are maintained in a good state of repair and where necessary faults and defects are reported to Maintenance Department and actioned without delay.
Control is maintained; empties are sorted and returned to the designated area.
All work is carried out in an organised and efficient manner taking into account work priorities and laid down procedures.
Interpersonal Relationships The requirements of this key result area will have been satisfactorily performed when:
Other members of STAFF are dealt with in a polite and helpful manner at all times.
Essential information required by the organisation is accurately communicated to the appropriate personnel and any differences of opinion with other members of STAFF are dealt with in a manner that maintains goodwill and respect and avoids offence and conflict.
Management is kept informed in an appropriate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from Management when necessary.
Instructions from Management are treated constructively and acted upon
GUEST Satisfaction:
GUESTS are greeted in a polite and friendly manner..
GUEST needs and requirements are anticipated and acted upon as soon as possible and GUEST enquiries and requests are dealt with promptly and efficiently. Requests outside area of authority are referred immediately to an appropriate person and requests are followed through to ensure GUEST satisfaction.
Dissatisfied GUESTS are acknowledged immediately and attended to without delay. The GUEST is assured that the complaint will receive immediate attention and such complaints are resolved within the individual’s ability or are referred to the appropriate person. Complaints are followed up where appropriate to ensure satisfactory action is taken.
General and other Duties
The above GUEST Service Standards Description identifies the key areas of responsibility of the position and is not an all encompassing description of duties and tasks. This GUEST Service Standards Description may be subject to review from time to time.
The job incumbent will be required to perform similar such duties or tasks in any area of the Hotel as may be designated by Management from time to time.
The job incumbent will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.
The job incumbent will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the Hotel’s requirements and do not detract from the desired image of the Hotel.
The job incumbent will, at all times, be required to render the highest level of courtesy and service to Hotel GUESTS even where such service may fall beyond the incumbents main duties or scope of this position.
Job Specification
Literacy: Must be able to read and write in order to read stock sheets, wine lists, cocktail lists, order dockets as well as compile stock reports and write out stock requisitions.
Numeracy: Must be able to do a basic count of stock items, cutlery, crockery, linen items, etc and perform basic addition, subtraction, multiplication and division to deal with GUEST bills and receive payment and process change.
Language: English for the purposes of communicating with GUESTS and management.
Physical: Must be able to perform physical dexterous tasks such as operating a cash register and operating bar equipment as well as being physically able to lift heavy items such as crates of beverages. Must be able to remain on his/her feet for lengthy periods of time.
Competency: The employee is able to consistently apply the skills and knowledge requirements of the job position in order to meet and exceed the minimum GUEST Service Standards laid down.
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Applicants should send thier CV’s to: kehinde.badmus@lilygatelagos.com
Apply via :
kehinde.badmus@lilygatelagos.com