Jumat, 30 Maret 2012

Barman Job Desc

Job title                                  :               Barman                                
Department                                          :               F & B

REPORTING LINE                         

Report to                                               :               Beverage Manager
Responsible for                    :               Service of beverage


Vertically                                               :               Beverage manager and outlet supervisor

Horizontally                                         :               All service staff


Over Money                            :            Responsible for turning over the beverage sales and the report for the day, to
                                                                the Head Cashier
Over Staff                                             :               Supervise waiter in accordance with Hotel policies and procedures

Under the general guidance of the Outlet Manager and/or Supervisor in the Outlet or function as they may be assigned, within the established policies and procedures of  Resort.


1.       Responsible for serving alcoholic and non-alcoholic beverages to the guests according to the prescribed service rules and standards with emphasis on accuracy and speed.
2.       Responsible for preparing and mixing all types of drinks and cocktails, based on standardized recipes of drinks.
3.         Responsible for the proper storage and safety of all the stocks in the bar.
4.       Responsible for the cleanliness and maintenance of the bar area, chillier, fridges, bar floor, storage areas and all equipment and tools inside the bar.
5.       Capable of performing all duties and responsibilities of a cashier when assigned at the pool side, banquet and Outside Catering.
6.       Performs other tasks assigned by the Outlet Manager and/or Asst. Manager which leads to guest satisfaction and profit for the Hotel.


1.         Communicates to the guest in selling the products and service of the outlet.
2.       Communicates effectively with guests, clients, government officials and other important individuals to ensure satisfaction in service and product.
3.         Communicates and personally attends to VIP guests, during function.


1.       Prepares Daily Bar Inventory and Sales Report, Inter-Transfer Report, Daily Breakage/Spoilage/Spillage Report, Full Bottle Sales Report, Daily operating equipment inventory for the bar.

2.         Prepares Beverage Supplies, Operating Supplies and Food Supplies Requisition for the Bar.

            2a.       Maintains bar stock according to established par stock level and arranges requisitioned
                        items according the appropriate storage condition of the specific wines and spirits.
            2b.       Maintains adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges                                   them neatly in the assigned areas.
            2c.       Maintains sufficient supply of ice in the ice bins for service hours.
            2d.       Maintains sufficient supplies of linen, rags, bar mats, etc., required in the bar.

3.      Handles cashiering tasks when assigned in Outlets with self-cashiering like Pool Side or Mobile bar.
            3.a       Accounts for the sales of the outlet in the shift assigned.
            3.b       Validates guest’s orders in the guest check and computes for the total sales.
            3.c       Receives payment from guests.
            3.d       Prepares the Food and Beverage Cashier’s report for the outlet ensuring that the                                            recorded sales and the amount of cash in the cash box tallies.
            3.e       Responsible for turning over the sales and the report for the day, to the Head Cashier.


1.         Reports to the Outlet Manager and/Supervisor, in the outlet or function he/or she is assigned.
2.         Relates to co-employees within service, kitchen and other department in the performance of his/her job.
3.         Attends to special requirements of the guest over the bar counter and service area.
4.       Participates in association and club membership related to bar/cocktails and wines to update knowledge on latest service style and products, as well as promoting the image of    the bar.


1.         Ensure that all operational equipment is use to its appropriate function and well maintained.
2.         Report all defectives Asset and equipment to his direct manager.


1.       Be aware of hotel’s fire evacuation and emergency policies and procedure, especially those related to guest and staff evacuation to insure full evacuation in safety condition of the hotel if required.


1.       Establishes and maintains good relations with co-employees within the department and with other department.
2.       Assists as required co-employees within the department and other department in the performance of duties and responsibilities, to attain quality product and service for the Hotel.



1.       Maintains clean and sufficient operating equipment such as glassware, bar tools and equipment, chinaware, etc., required for service hours in the bar.
            1a.       Handles the orderly stocking of glassware and ensures adequate stock and inventory                                    is maintained.
            1b.       Washes, cleans and dries all glassware used in the bar.
            1c.       Conducts monthly inventory of the operating equipment in the bar.
            1d.       Cleans and maintains the bar chillers and wine chillers daily.
            1e.       Checks and controls the temperature of the bar chillers and wine chillers.

2.       Chills and cools sufficient beverage supplies at the appropriate serving temperature before service hours.
3.       Mixes and prepares alcoholic and non-alcoholic drinks according the standardized recipes of the drinks.
4.         Sets-up the bar according to standard counter top set-up before service hours.
5.         Responsible for the preparation of all mise-en place before the service hours.
            5a.       Prepares all the garnishing for the drinks.
            5b.       Prepares sugar syrup required for drink preparation.
            3c.       Prepares fruit juices required for mixing cocktails.
            3d.       Prepares coffee and tea set-up to speed up service during peak hours.
6.         Serves the different types of wine according to the appropriate standards.
7.         Stores the wine appropriately and controlling the temperature of the storage area.
8.         Performs the sequence of service, like all the other service attendants.
9.         Capable of suggestive selling to boost the sales of wines and spirits in the bar.                      


1.       At all times whilst representing the hotel, act in a professional, decorous manner ensuring proper representation of the Hotel.


1.       The Hotel requires that you will not (during or after your employment) without the hotel writing consent, divulge every information concerning the Hotel or any associated hotels or any of their dealing, transaction or affairs which may come to your knowledge during or in the course of your employment with the Company.


1.         May be rotated to different outlets and other temporary task within the Hotel.


POSITION:          Barman                                             DEPARTMENT:                F & B

SKILLS                                                ESSENTIAL                                                                        DESIRABLE                      

EDUCATION,                     Certified School Education in                          
QUALIFICATIONS          College                                                                  

EXPERIENCE                   3 years in 4 star property in F&B    
                                                                1 year as Barman

INTERPERSONAL           Good organisation skills, fast and
SKILLS                                                efficient in the service of beverage

COMMUNICATION         Must speak, read and understand                    Knowledge of a foreign language
                                                                English                                                                   Arabic or French

SPECIFIC                                            Must be able to converse comfortably
                                                                and openly with guests

PRESENTATION                              Well groomed and presentable
                                                                 at all times. Practice good hygiene

PHYSICAL                                          Mentally alert, able to work
                                                                Excellent knowledge of all beverages, wine
                                                                and cocktails

OTHER                                                Must be trustful of paramount integrity
REQUIREMENT                               Minimum age 20 years


WORKING                          Well maintained F&B environment
 CONDITIONS                    Open friendly environment in harmony
                                                with colleagues and guest

WORKING                          Flexible hours in accordance with job requirement

                                [Employee]  [Date]                                              [Department Head] [Date]

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