Bartender

For the 2025 season – from end March to end October, we are looking for talented people to join our Team.

Visit our site and we will be pleased to receive your candidature!

San Clemente Palace Kempinski Venice is located on the private island of San Clemente, only 10 minutes away by complimentary boat from Piazza San Marco. A proud member of Leading Hotels of the World, this exclusive retreat guarantees peace, tranquillity and privacy with its 190 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas make San Clemente Palace the perfect choice for outstanding events and weddings.

DEPARTMENT:

Food & Beverage

NATIONALITY:

Eligible for a working permit in Italy

EDUCATION:

Hospitality Management or related field

EXPERIENCE:

To fill the position, the following is required:

1. Minimum 1 year in an F&B service role.
2. Awards/ certificates/ trainings related to bar operations are preferred.

LANGUAGE:

Ability to work and communicate in a multinational environment:

1. Italian – excellent oral and written skills.
2. English – excellent oral and written skills.

COMPETENCIES:

1. Strong knowledge of beverages (cocktails, liquors, wine, etc…).
2. Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
3. Excellent written and verbal communication skills.
4. Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
5. Ability to identify and delegate tasks effectively.
6. Excellent organizational and time management skills.
7. Applies a professional, confidential and ethical approach at all times.
8. Works in a safe, prudent and organized manner.

TECHNICAL COMPETENCIES:

1. Ability to operate computer and office equipment.
2. Proficiency in Excel and Word.

SCOPE:

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing courteous, professional, efficient, and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES:

The job of Bartender is executed satisfactorily when:

1. All rules & regulations are strictly adhered to within the hotel including the hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
2. The service team is well managed, having delegated the appropriate tasks to the team members.
3. The sales are driven to the outlet’s full potential and that budget is adhered to.
4. A high quality of product and service is maintained in the outlet.
5. The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
6. A courteous, professional, and efficient service is provided at all times.

MAIN RESPONSIBILITIES:

1. Responsible to Assistant Bar Manager.
2. Responsible for Barman/ Barmaid & Host/ Hostess.
3. Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotel's dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
4. All duties and tasks are performed as per the tasks required at the outlet.
5. Be knowledgeable of all services and products offered by the hotel.
6. Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
7. Have the knowledge and understanding to explain and perform upselling of all items offered by the department assigned as well as offering alternatives.
8. Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
9. Ensure that the place of work and surrounding area is kept clean and organized at all times.
10. Successfully perform opening and closing procedures established for the assigned outlet.
11. Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
12. Report guest complaints immediately to the supervisors and ensure follow up is performed with the guest.
13. Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
14. Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
15. Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
16. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
17. Undertake reasonable tasks and secondary duties as assigned by the Department Head.
18. Respond to any changes in the department as dictated by the hotel management.
19. Assist in carrying out scheduled inventories of products and operating equipment.
20. Perform any other assigned reasonable duties and responsibilities as assigned.
21. Project at all times a positive and motivated attitude and exercise self-control.
22. Have a complete understanding of the monthly profit and loss statement of the department.
23. Be able to lead the service and act as a role model to the team.
24. Be able to ensure a flawless service to the highest standards as required by the department and the hotel.
25. Fully understand the concept of the restaurant and be able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
26. Be able to ensure great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
27. Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
28. Be knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
29. Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirits can be recommended.
30. Have an excellent understanding of classic cocktails, their recipes, and history.
31. Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
32. Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
33. Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
34. Participate in at least 2 national competitions per year.
35. Be able to develop new recipes based on guest requests.
36. Be able to fully comply with the beverage guidelines given by the hotel and management.
37. Show an interest to develop and explore the local bar culture and know the places to go.
38. Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
39. Have accomplished all internal trainings for upselling techniques, complaint handling and product knowledge.
40. Understand bar culture and the nightlife scene.
41. Continuously train on cocktails and trends.