Job Purpose

 

The Mixologist is the backbone of Long Bar, leading the venue personality and soul. The Mixologist assists the Head bartender in supervising the bar operation and service standards of the bar to meet and exceeds guest’s bar experience expectations.

 

 

 

Reporting Lines

 

 

Key Interactions

 

Internally

• Bar Team.
• Service Team.
• Wine Team.
• Reservation Team.
• Culinary and Stewarding Team.
• Other Outlets Teams.
• Finance Team/Cost Control.
• Housekeeping Team/Laundry Team.
• Engineering Team.
• Security Team.
• Front Office Team.
• Butler Team.
• Talent and Culture Team.
• Sales and Marketing Team.
• Marketing Communications Team.
• Group Purchasing.
• Hygiene Officer.
• Safety Officer.

 

Externally

• Local Guests.
• In House Guests.
• City Guests.
• Event Organisers.
• Suppliers.

 

 

 

Primary Responsibilities

 

PRE-OPENING REQUIREMENTS AND RESPONSIBILITIES

 

• Previous relevant bar experience with similar standing or profile as supervisory role.
• Passionate in beverage and cocktail making.
• Ability to work with a team of diversified background and leads the team accordance to Raffles Hotel policy and plan.
• Strong knowledge of alcoholic beverages and mixing of drinks.
• Certified with valid National Environment Agency Basic Food Hygiene Handler.
• Highly organised with strong analytical and communication skills.
• Computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Supports project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.
• Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and gofals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Supports Head bartender to develop plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Supports Resident Mixologist to prepare bar training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Supports Head bartender to review simulation processes and update evaluation criteria for smooth opening.

 

 

OVERSEES DAILY OPERATIONS AND ACHIEVING TARGETS

 

• Supports Head bartender in maintaining the quality and consistency of beverage and hospitality at the outlet.
• Supports Head bartender in providing world-class hospitality and drink making.
• Ensures operating par stock for OS&E and beverage.
• Adheres to bar Standard Operating Procedures.
• Adheres to bar recipe in Material Control created by Head bartender.
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.
• Supports Head bartender in Food & Beverage training platform for all bar colleagues.
• Supports Head bartender in Hotel beverage programs through Public Relation, media and industry outreach.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the bar/outlet during all key operation periods.
• Achieves or exceeds bar/outlet’s goal and sales target.
• Always demonstrates professionalism and ethic at all times.

 

 

ProvideS A leading and consistent guest experience

 

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database.
• Handles guest complaints and comments competently and swiftly.
• Supports Head bartender and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.

 

 

Management and Leadership OF OUTLET

 

• Supports Head bartender and demonstrates as a role model for the bar team.
• Colleague support and guest service during all major meal periods.
• Supports the team to be consistent in service standards and deliver excellent service standards.
• Supports colleagues to achieve common goals and build a strong team work.
• Displays cultural affinity and shows empathy to all team members.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions.
• Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Hotel and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

 

 

MARKETING PLAN AND REVENUE MANAGEMENT 

 

• Comfortably and confidently answers questions and attends to queries or feedback regarding Hotel or bar/outlet.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labour.
• Ensures all reports generated are accurate before submission.

 

 

TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM 

 

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