BAR MANAGER at K LOUNGE, KINSHASA DRC (2020-01 – Present)
A Wine Steward supervises the wine list, assisting in the maintenance of it for the restaurant. A Wine Steward gives suggestions about food matching so that it will be suitable to the chef's dishes if needed. A Wine Steward is capable of discussing, buying and serving all kinds of wine.
- Cooperating with the general manager, and assisting with anything from project planning to staff management.
- Nurturing positive working relationships with staff.
- Delegating daily tasks.
- Addressing any issues in a timely fashion.
- Supervising staff and controlling merchandise.
- Acting as a first point of contact: dealing with correspondence and phone calls.
- Managing diaries and organizing meetings and appointments, often controlling access to the manager/executive.
- Booking and arranging travel, transport and accommodation.
- Organizing events and conferences.
BARTENDER at BRITISH BREWING COMPANY, SAKINAKA (2016-03 – 2017-06)
- Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.
- Supervising the floor during meal periods to ensure that all Capella standards and steps of service are met through all guests interactions.
- Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
- Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
- Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and Capella's own practices. (e.g. ServSafe, Responsible Vendor).
- Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
- Communicate effectively, both verbally and in writing, to provide clear direction to the staff
- Observe performance and encourage improvement where necessary.
- Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
- Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
- Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
- Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
HEAD CAPTAIN at BRITISH BREWING COMPANY, OBEROI MALL (2015-03 – 2016-02)
- Always greet guests promptly in a warm and friendly manner
- Always thank and say farewell to guests conveying anticipation for their next visit
- Establishes rapport with guests to build loyalty and gather constructive feedback to ensure satisfaction of every individual guest
- Maintains the conversation and does not expose any sensitive topics to the guest
- Ensures that minimum brand standards are consistently implemented.
- Responds to the results of the Consumer Audit and ensures that the relevant changes are executed.
- Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly
- Recognizes and ensures application of the step of the billing process
- Anticipates any unexpected guest need and reacts promptly and tactfully
- Communicates effectively to know the daily task assigned
- Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and in the hotel's policies concerning fire, hygiene, health and safety.
- Ensures high standards of personal presentation and grooming.
- Responds to changes in the Food & Beverage function as dictated by the industry, company and hotel.
- Attends training sessions and meetings as and when required.
- Carries out any other reasonable duties and responsibilities as assigned by superiors.
- Greet customers, present menus, and explain daily specials to customers
- Answer questions related to menu items and make recommendations
- Take food and beverage orders from customers
- Relay food and beverage orders to the kitchen staff
- Prepare drinks and food garnishes
- Carry trays of food or drinks from the kitchen to the dining tables
- Remove dirty dishes and glasses and clean tables after customers finish meals
- Prepare itemized checks and hand them to customers and sometimes take payment
- Clean and set up dining areas, refill condiments, roll silverware, and stock service areas.
- Conducts monthly inventory checks on all operating equipment and supplies.
- Has a thorough knowledge of menu and presentation standards and sound knowledge of beverage preparation techniques
- Ensures that the outlet is kept clean and organized, both at the front as well as the heart of house areas.
- Applies Food & Beverage service techniques correctly at all times, serving items with enthusiasm
- Completes the daily responsibilities that are set for each individual shift.
