ODK Mikazuki

• Assist the Bar Supervisor/ Bar Manager in managing the department ensuring high standards of service and maximizing profitability.

• Communicate in a friendly, tactful and professional manner with Guests, suppliers and fellow Staff Members.

• Be informed and keep line manager informed of all matters that may affect your work, the hotel’s service or reputation.

• Be flexible and open to change in your job responsibilities, and/or roster to meet business needs.

• Report all incidents, accidents and complaints in briefings.

•Handle cashiering duties in accordance with policies & procedures.

• Provide service to Guests in accordance with service standards.

• Prepare the bar for service.

• Check bar stock and prepare orders for replenishing of supplies.

• Know the menu/special promotions and assist Guest with recommendations.

• Know all beverage recipes and prepare all drink orders accordingly.

• Control cost by adhering to quantities specified in all beverage recipes.

• Follow all HACCP guidelines and hotel food safety policies to ensure the hygienic handling, storage, and preparation of beverages and garnishes.

• Good opportunity for learning and development

• Educational and living expenses allowance

• Benefits for seniority

• 12 annual leaves, 8 days off per month

• Duty meal, uniform provided by Company

• Insurances as per law

• Accident Insurances 24/7

• Dormitory for staff (terms and conditions applied)

• Great change to discover internal and external training programs

• Other benefits will be shared in the interview

• Graduated from Vocational School or College majoring in Bartending, Hospitality, Tourism, or a related field.

• At least 1–2 years of bartending experience in a restaurant/bar (preferably Japanese concept).

• Knowledge of Japanese beverages (sake, shochu, Japanese whisky, craft cocktails) is a big advantage.

• Have knowledge and comply with food safety and hygiene regulations during work.