Bar

Job Description for Bar Waiter / Bar Waitress

Position Title: Bar Waiter / Waitress / Cocktail Server Reports To: Bar Manager / Bar Captain Position Summary: As a Bar waiter / waitress you will ensure that all guests are served to the company standard in the Bar or Lounge areas. Ensure that the highest standards of hospitality and welcome are demonstrated at all times within all …

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Job Description for Barman / Bartender

POSITION TITLE: Barman / Bartender REPORTS TO: Restaurant Manager / F&B Manager  POSITION SUMMARY: Bartenders will be responsible to prepare and serve drinks to customers. able to mix and match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations. The purpose of this position is to interact with the hotel …

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Job Description for Bar Manager in hotel

JOB TITLE: BAR Manager REPORTS TO: Food and Beverage Manager POSITION SUMMARY: Responsible for the management of all aspects and functions of the bar outlets, in accordance with hotel standards. Directs, implements and maintains BAR service within the Hotel, and ensure that customers are served promptly & courteously. Additionally oversee hygiene and safety regulations. Motivate & lead …

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Types of Glassware used in Bar’s and restaurants

The type of glassware in which a drink is server greatly effects its presentation. Some hotels have begun to use the same style of glassware for several beverages. This can reduce the the number of kinds of glassware that they must maintain inventory.  Full Service Hotels normally avoid mass produced glassware which is generally thick …

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Different Types of Beverage Garnish and their preparation

Garnish are used by bar tender for decorating cocktails and mock tails. They need to be properly stored to maintain freshness and to be in good condition.  Few examples of commonly used garnishes in bar are Lemon Wedges, Lime Wedges, Orange Zest, Lemon Spiral etc. Lemon Wedges Cut the ends from a lemon. Cut the …

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SOP – Tips and Gratuities distribution in Hotels

SOP Number: F&B – 36 Department: Food and Beverage Service – General Date Issued: 07-Aug-2014 Time to Train: 30 Minutes Purpose: Tips distribution is to be done every month / bi-weekly by the Captain accompanied by any of non Management Team Member to attest and witness the counting of tips.  This procedure is a supplement of the Human Resources …

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