Cocktail Server - Marquee

Marina Bay Sands Pte Ltd| Date Posted: 11-Feb-2020
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Job Nature:
'N' Levels / 'O' Levels, ITE/ NITEC/ Higher NITEC, 'A' Levels, Diploma, Bachelor's / Honours, Masters / PhD

Job Description


Summary of Key Responsibilities

  • Provide beverage service to guests according to bar specifications and exceed their expectations
  • Assist in maintaining cleanliness and organization of the bar areas, assigned station and equipment

Essential Job Functions

  • Maintain complete knowledge of:
  1. All menu items available in the bar
  2. All liquor brands, beers, and non-alcoholic selections available in the bar.
  3. Every wine/champagne by the glass and major wines on the wine list.
  4. Designated glassware and garnishes for drinks.
  5. Out of stock items.
  6. Bar layout, station layout, hours of operation
  7. Imputing of items in the Info Genesis system.
  8. Daily arrival / departure, VIPs
  9. Be aware of in-house group activities, locations and times.
  10. Correct maintenance and use of equipment.
  11. All department policies / service procedures.
  • Attend line-ups with other staff and review all information pertinent to the day’s business.
  • Check own grooming and attire standard.
  • Meet with Head Bartenders or Manager to review daily specials and out of stock items. Ensure that other members of the staff are aware of such changes.
  • Communicate closely with Head Bartenders and bartenders to ensure quality service is achieved.
  • Assist other service attendants whenever possible
  • Perform work and side duties in accordance with departmental procedures.
  • Maintain storage areas with proper supplies, organization, and cleanliness. Rectify any cleanliness/organization deficiencies as requested by superiors.
  • Replenish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Upsell to guests whenever possible
  • Collection of empty glassware.
  • Prepare special items for events in accordance with superior’s requests
  • Attend meal breaks as assigned
  • Prepare workstations & pantries, ensuring compliance to departmental standards.
  • Ensure that all materials, equipment are in complete readiness for service in accordance to business needs;
  • Ensuring that all procedures are carried out to departmental standards
  • Participate and contribute in all designated meetings and training sessions
  • Daily check and cleaning of work areas ensuring compliance with standards of cleanliness and order. Report any defects to Manager on Duty
  • Anticipate, acknowledge and respond promptly to guests requests at all times
  • Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
  • Report guest opportunities to Superiors following the instant pacification procedures and ensuring guest satisfaction. Advise of the problem and if unable to solve the problem, ask for superior’s assistance.
  • Anticipate, acknowledge and respond promptly to guests requests at all times
  • Be aware of guest reactions and communicate with superior and other service staff to ensure guest satisfaction.
  • Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
  • Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
  • Ensure all assigned closing duties are completed before signing out.
  • Take part in formal training programs
  • Provide feedback of any problems to the Superior.
  • Work to be part of a cooperative working climate, maximizing productivity and employee morale.
  • Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
  • Review status of assignments and any follow-up actions with Manager on Duty.
  • Successful completion of the training/certification processes
  • Collect & Analyze Guest Preferences and Comment Cards



  • Minimum 12 months in customer service / guest contact roles, preferably in a hospitality organization
  • Be at least 21 years of age


  • Proficient in written and verbal English
  • F&B Knowledge
  • Beverage experience is an advantage
  • Info Genesis Proficient is an advantage

Education & Certification

  • Completion of high school “O” Level
  • Diploma in any field is an advantage