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Job Summary
HEAD MIXOLOGIST, LUXURY FIVE STAR PROPERTY IN CAPE TOWN As a Head Mixologist, your creative flair and passion for beverage will lead your Bar team to superior beverage experiences to the guests. With your expert knowledge, create innovative drinks and cocktails that explore the boundaries of flavours. The duties and responsibilities outlined below constitute a guideline only and not an exhaustive list. In addition to complying with these duties and obligations, you are required to also comply with all duties and responsibilities imposed by law. You are required to remain updated with any responsibilities that may be imposed on you in terms of law or policy. Main duties and responsibilities Delight the guest by offering trend setting and innovative products and services, contribute to sales activities and assist in maximizing revenue. Drive cocktail menu changes to ensure fresh, innovative and seasonally accurate cocktails are available on the menu. Using high quality spirits, liqueurs, fruits, vegetables, and spices to create extraordinary drinks. Maintain a thorough understanding of every type of spirit, with the ability to share their flavour, the alcohol’s history, and the overall taste and composition. Work in partnership with the Outlet Manager to execute the smooth and flawless operation of the Bar and Restaurant. Conduct training sessions on beverage pouring practice, cocktail mixing, bottle flaring and up-selling Complete all Bartender duties when necessary. Develop a complete working knowledge of the menu items and their ingredients and preparation. Ensure that all details of service are performed by the bartenders to expected standards and that every guest receives the highest quality of service in line Company standards. Train bartenders and service team to ensure beverage knowledge and service levels are to standard. Assist with beverage procurement and beverage costing. Ensure that the assigned bar area is fully equipped with the necessary equipment and products needed for mixing beverages and serving guests. This includes stocking of all beer, wine, spirits, paper products, straws and stirrers, condiments and produce. Staying up to date with the food and beverage offerings on the menu, to assist guests with any queries and recommendations. Management responsibilities Create; update and implement departmental standard operating procedures. Ensure that operational standards and procedures of the department are adhered to. Implement measures and systems to improve cost efficiency and the internal and external customer experience. Budget; plan and monitor departmental expenditure. Ensure and protect the security and confidentiality of all guest, Employee, and Company information. Ensure an up-to-date knowledge of industry developments, and monitor current trends, practices and systems to make recommendations for improvements. Attend Company meetings as required. Liaise with other departments and or divisions to ensure good communication and provide support
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