Mixologist

About the Role To assists the Outlet Manager in ensuring consistency in beverage mixing and ensuring excellent service in all bars. To ensure, first class beverage service, create recipes for signature cocktails for major events, marketing and upselling to maximize profits and guest satisfaction.

Key Duties and Responsibilities

• Assist the Restaurant/ Bar Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.
• To Assist the Bar and Restaurant Manager in preparing the beverage menu.
• Ensure maintaining beverage cost.
• Practice smartly beverages stocks, requests and procurements.
• Ensure consistency in bar offerings and service in all outlets.
• Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
• Ensure safety and sanitation practices,
• Create and implement methods for developing new recipes.
• Conduct and train Food and Beverages colleagues in mixing beverages.
• Prepare aspiring barmen for beverage competition.
• To supervise the floor during operational periods.
• To ensure that all standards and steps of service are met through guests interactions.
• Ensuring that checklists, requisitions and proper opening and closing functions are being completed at each shift.
• To attend daily briefing (line up) and communicate important events/ information to all employees
• Assist the Restaurant and Bar Manager in conducting appraisals
• To ensure safety of the working environment and in the outlet’s maintenance.
• To take a keen interest in business situation and to bring in sound ideas to increase profit, decrease spending, up selling orders and maximizing guests spent where possible.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Observe performance and encourage improvement where necessary.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
• Ensure basic standard operating procedures are in place and are in compliance with Mauritian Laws, SGS, Kerzner International and LQA.
• Interact positively with customers by promoting and cross selling hotel facilities and services.
• Resolve problems to the satisfaction of involved parties.
• Answer telephones in a clear voice, coordinate and document reservations.
• Organize special events in the restaurant such as weekly G.M’s cocktails, St Valentines, Christmas, New Year.
• Create original special cocktails for each celebrations or event.
• Maintain rapport with all departments and attend relevant meetings when required.
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
• Utilize computer and POS to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures.
• Ensure that all standards and hotel cash handling procedures are met.
• Solicit feedback from guests concerning the service and beverage offerings in all outlets.
• Work closely with Bar Manager, Restaurant Manager, and Assistant Restaurant Manager in monthly beverage, glass and linen inventory.
• To efficiently administer and action the daily mail, guest report lists, staff  schedules, and other paper work that is required and to ensure accurate notes are kept and are accessible
• Ensure all daily and monthly reports are detailed and submitted on time.
• Assist the Restaurant and Bar manager in Marketing and Social Media to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter.
• Assist the Bar Manager and Restaurant Manager in planning and setting up special events for all outlets.
• To proactively promote and exceed agreed GSQ score target.
• To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities.

Specific skill and ability

• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Ability to set up bars to facilitate service and work flow in any high or low occupancy.
• Ability to use I Scala to request and procure food and beverage items for smooth running of the bars.
• To establish stock levels of food and beverages that is essential in smooth running of bars.
• Thorough knowledge of full list of beverages in terms of:  history, overall tastes, flavours and compositions of all microbrews, Gins, Premium Vodkas, Tequilas, Rums, beers, aged bourbons or sweet Schnapps.
• Diploma in bartending and mixology.
• Excellent knowledge in sanitation and hygiene procedures.
• Guest service skills and skills and methods for developing new recipes.
• Considerable skill in Chemistry, Maths and algebraic equations using percentages.
• The transporting, moving, lifting, and/or stacking of alcoholic and non-alcoholic beverages.
• Ability to communicate in English and French both orally and in writing, (3rd language a definite advantage) with guests and employees.
• Ability to stand behind bars for long periods and repeatedly lift materials weighing anywhere from 10-50 pounds.
• To be an alcohol chef, with ability to create, innovate and push the limits of what mixed drinks and cocktails can be. To invent crazy drinks.
• To have high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Meet governmental regulations dealing with the sale of alcoholic beverages.
• Meet governmental health requirements.
• Knowledge of food and beverage operations and products, basic drink service and supervisory knowledge.
• Ability to interact with all types of people. To have friendly personalities and good customer service skills. Excellent communication skills.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.

About You

The desired qualification for this role is at least a School Certificate and a National Certificate level w. The ideal candidate should have at least 4 years of experience in the same role in an international ultra-luxury resort and must be fluent in written and spoken English and French and should have a minimum 7years experience in a restaurant or catering institution with a recognized high standard.