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Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.
To prepare and serve beverage orders according to recipes and service standards.
To be fully knowledgeable about all bar products and cocktail recipes.
To be able to up sell each time with each customer.
To provide high personalized standard of quality and efficient / friendly service.
To prepare miseenplace and perform side duties.
To collect all general requisitions and food and beverage requisitions.
To strictly adhere to opening and closing procedures established for the outlet and check beverage stock.
To have a thorough understanding and knowledge of all beverage items and prepare garnishes for each cocktail accordingly
To ensure that the bar counter and surrounding area is kept clean and organized at all times.
To monitor operating supplies and reduce spoilage and wastage.
To handle guest enquiries in a courteous and efficient manner.
To establish a rapport with guests maintaining good customer relationship.
To perform cashiering functions and to ensure that the outlet cashiering procedures are strictly adhered to.
To ensure proper presentation display of premium liquors on every shelves with proper defined quantities are followed
To have ready garnishes for all cocktails upon opening of the bar
To coach and train new recruits through onthejobtraining.
To perform any assigned duties in the Banqueting Department or others.
To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
To assist in carrying out monthly, quarterly, biyearly, yearly inventory of operating equipments.
To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
To provide friendly, courteous and professional service at all times.
To maintain good working relationships with colleagues and all other departments.
To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
To comply with local legislation as required.
To respond to any changes in the department as dictated by the needs of the hotel.
To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
To attend training and meetings as and when required.
Diploma or degree in vocational hospitality, 1-2 years experience in 4-5 star hotel.
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