Job Description

Main Purpose of the Job
To prepare and deliver exceptional beverage services within the banqueting and / or restaurant operations to ensure that internal (SOP) standards are continuously achieved and professionally executed
Prepared Work Area
Prepare mise-en-place, and conduct any other required checks and preparations for service
Identify issues with regards the bar display and surrounding areas in terms of appearance/ functioning of equipment and systems
Stock bar for service
Service Execution
Keep up to date with regards food products, trends and drinks methodologies required to deliver menus
Understand and conduct all tasks in line with Food & Beverage standard operating procedures
Take guest orders accurately and timeously and place in the system
Explain menu items and make recommendations with regards beverage menu
Mix drinks and present beverage in line with guest order and outlet standards
Be attentive to guest requests
Clear glasses after guests have completed their drinks
Provide billing to guests
Conduct cash-ups at the end of service
Complete beverage stock sheets each shift
Bar Standards
Understand and conduct all tasks in line with F&B standard operating procedures
Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
Use and store operating equipment in line with specifications and safety regulations
Participate in stock takes
Conduct daily stock counts of bar smalls
Resolve or report on any anomalies to the required standards
Customer Engagement
Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times
Interact with guests and provide professional service standards and relevant solutions
Identifies customers and understand their preferences
Educate customers on business unit facilities, products, reward programme and current promotions
Job Complexity
Know How

• Knowledge required involves the practical application of work procedures and processes
• Planning is generally on a short-term basis (for the week) and within regular activity cycles.
• Communicates, co-ordinates and interacts with others in the value chain to ensure F&B customers receive exceptional experiences
• Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Problem Solving

• Interprets customer requirements in terms of services available and the applicable constraints
• Takes initiative in making decisions which are made within well-defined, somewhat diversified procedures and limits of authority;
• Considers all the facts, options and possible outcomes prior to making decisions;
• Works independently, and is orientated towards solving customer queries.

Accountability

• Takes ownership of special requests and requirements.
• Follows laid-down policies and procedures at all times, operating in line with rules, regulations, system parameters and internal controls.
• Interprets customer requirements in terms of services available and facilitates operational processes
• Refers problems falling outside parameters to the manager for resolution.

Preference will be given to suitably qualified employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998 (and any amendments thereto), the relevant internal recruitment policy as well as unit's employment equity plans and Gaming Board License conditions.
As a result of the company's operational requirements, you may be expected to work in any area designated as a "smoking area".
Right of first refusal will be given to candidates from the licensed area.
(Mbizana, Flagstaff, Maluti, Mount Fletcher, Lusikisiki, Matatiele, Mount Ayliff)
People living with disabilities are encouraged to apply.
Education, experience and competencies required

• Grade 12 or equivalent national qualification
• 2 years previous experience as a bartender