Bartender
Location: Serengeti
The position if for Tanzanians only. Please only apply if you are a Tanzanian.
The position is based at our Lodge in Central Serengeti, so should be willing to relocate.
Must have at least 2 Years experience as a Bartender
The Bartender provides hotel guests and servers with quick and efficient beverage service with a complete working knowledge of all products served by the bar.
ESSENTIAL FUNCTIONS:
Prepare and serve a selection of wines, spirits, and mixed drinks from the menu while ensuring proper pouring, mixing, and blending according to established recipes and established Four Seasons Standards.
Confirm guest orders including any special needs or requests from the lounge server using the Lodge’s point-of-sales system; check completed orders with the guest’s original order.
Service and take orders from guests seated at the bar area offering interesting, and vivid descriptions of the each item’s, origin, taste, and preparation methods; maintain a working knowledge of liquors, wines, beets, ports, Armagnac's, eau de vies, cognacs and specialty drinks.
Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests. Prepare welcome drink / kids juice for all current day arrivals. Ensure Daily Snacks and Canapés are served along with drinks. Canapés between the hours of 5pm and 730pm. Ensure stock rotation in the bar is managed on a FIFO basis.
Ensure all bar counters / fridges and equipment are maintained and kept clean throughout service.
Monitor the Cigar Humidor ensuring cigars are in excellent condition and all equipment needed for the smooth operation of cigar service is available.
Properly and accurately close guest checks; process cash and credit card payments; properly settle voided checks or complimentary items.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee handbook.
Work harmoniously and professionally with co-workers and supervisors.
Maintain bars, wine cellar and dispense stores upkeep.
Be part of the monthly stock take. Ensure that beverage movement is controlled and consumption is charged.
