Bartender Job in Kenya

Villa Rosa Kempinski is a Five Star luxury hotel situated on Chiromo Road, the hotel is just a 5-minute drive to the city centre, and 20 km from Jomo Kenyatta International Airport.The hotel boasts of 200 stylishly-designed and tastefully-decorated rooms and suites spread on 10 floors, 5 themed restaurants, varied conference rooms plus Kempinski The Spa.

Bartender

Reporting to the Assistant Food & Beverage Manager/Director of Food & Beverage, the Bar Manager will be responsible for producing an outstanding guest experience within the outlet concept by managing a service team. He will provide a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

Key Responsibilities:

Responsible for Assistant Bar Manager, Bartenders, Barmen / Barmaids, Host / Hostess.
Understand thoroughly the concept of the bar and train all employees of the outlet in regard to the concept.
Set an example in terms of service and products knowledge.
Prepare the bar menu design in cooperation with the bartending team.
Organise tastings of new menus.
Have an excellent understanding of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended.
Have an excellent understanding of both classic and modern cocktails, their recipes and history.
Participate in supplier meetings to negotiate beneficial agreements for the hotel or respective areas to ensure the best possible prices.
Hold monthly trainings to the Food & Beverage team to ensure product knowledge is fostered.
Develop cocktail specials, signature drinks and foster creativity and innovation within the bartending team.
Perform up selling for all items offered by the department assigned as well as offering alternatives.
Be knowledgeable of all services and products offered by the hotel.
Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
Produce reports and analysis of the outlet and present report in the monthly performance meeting.
Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
Assist in preparation of the outlet’s budget.
Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
Ensure that the opening and closing procedures established for the outlet are followed.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills & Qualifications

Diploma/Higher Diploma in Food & Beverage Management or related field.
Minimum of 3-5 years’ experience in a similar role.
Proficiency in Excel, Word and Power point.
Strong knowledge of beverages (cocktails, liquors, wine, etc.)
Excellent written and verbal communication skills.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.
Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.