Bartender

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.