POSITION SUMMARY:
 

Responsible for the coordination of the cabaret, this includes assisting the F&B Manager in coordination of services and support personnel:  staffing, stock control, cash handling, delivery and assistance of events planning and reporting.
The Bar coordinator-Cabaret Supervisor, assists and conduct marketing and events of the F&B department (from coming up with ideas to handling web and social media presence), builds close relationships with every guest, especially the regulars and it is also his responsibility to drive sales.
Ensures that all guests are served to the hotels standard in the Restaurant / Bar / Lounge/ Cabaret areas. Displaying the highest standards of hospitality Management at all times.

Additionally, maintains a complete knowledge of correct maintenance and use of the equipment necessary for operations to run smoothly, takes orders, serves (where applicable) food and beverages to guests as per the hotels standards in a friendly, timely and efficient manner.

DUTIES AND RESPONSIBILITIES:
 

• Overseas the dining area, supervises food and beverage service staff during the F&B manager’s absence, in accordance with operating policies that he/she may help establish.

• Co - ordinate and treat all team members fairly, with respect to ensure smooth operation and guest satisfaction.

• Sets high standards for appropriate team behavior on shift.

• Observes guests and ensure their satisfaction.

• Promptly respond to guest with any additional request.

• Is capable of handling irate customers with a friendly/calm attitude

• Adhere to grooming and appearance standards consistently. 

• Understands and can communicate about the products and services available at the Hotel.

• Should have good knowledge of the ongoing promotions in the F&B outlets.

• Should be able to provide recommendations and suggestions to guests upon request.

• Considers the satisfaction of all guests by ensuring prompt, courteous and efficient service at all times.

• Display excellent conversation skills and selling and upselling techniques at all times. 

• Pay attention to guest orders, and know the menu thoroughly.

• Write down all information’s clearly. Highlight special requests.

• Communicate with the kitchen regarding menu questions, the length of wait, recook orders, and product availability.

• Ensuring correct posting in POS system for communication to the service and kitchen department.

• Improving the restaurant & cabaret marketing strategies and work shopping ways to increase revenue.

• Assisting the department to drive guest satisfaction by providing consistent guest experiences.

• Does not blame others; takes accountability for problems.

• Reports positive and constructive guest feedback to the F&B manager.

• Effectively identifies restaurant/cabaret problems through reports and can ideate & execute to resolve the same.

• Promptly handle guest queries, complaints and all issues in a professional manner.

• Reports cleanliness and maintenance issues to the appropriate supervisor/manager.

• Assists in carrying out scheduled inventories of products and operating equipment.

• Ensure that the place of work and surrounding area is kept clean and organized at all times.

• Ensure proper appearance and grooming while on duty.

• Performs any other reasonable duties and responsibilities as assigned by the Management.
   

PREREQUISITES:
 

• Ability to follow instruction, Detail-oriented,

• Professional attitude and positive interpersonal skills required.

• Ability to work late, independently and to speak more than one language.

• Ability to communicate with the guests and anticipate their needs.

• Ability to smile and diffuse anger naturally.

• Has the knowledge and understanding to explain and perform upselling

• Have an enthusiastic and positive personality.

• Profound knowledge of customer service, and of all beverage products and services.

• Strong knowledge of the entertainment and hotel industry
   

EDUCATION:
 

High school diploma or equivalent preferred.
Hotel Management diploma holder or similar qualification
Computer basics and experience in working with Point of sales software, banqueting software or billing software
 

EXPERIENCE:
 

1 to 2 years previous experience in a similar role (in a full service hotel or a successful cabaret is preferred).