1. Job Purpose

To prepare and serve alcoholic and non-alcoholic beverages, including cocktails and mocktails, while maintaining quality, presentation, hygiene, and excellent guest service standards.

2. Key ResponsibilitiesA. Bar Operations

- Handle daily bar opening and closing activities.
- Maintain cleanliness and organisation of the bar counter and working area.
- Arrange and maintain bar equipment, glassware, tools, and supplies.
- Check stock levels and inform the supervisor about shortages.
- Follow approved procedures for beverage storage, handling, and service.
- Maintain proper records of stock usage and wastage.

B. Cocktail and Mocktail Preparation

- Prepare a variety of classic and signature cocktails as per hotel standards.
- Prepare different types of mocktails, fresh juices, and other non-alcoholic beverages.
- Understand beverage recipes, measurements, ingredients, and preparation methods.
- Perform mixing, shaking, stirring, blending, and garnishing as required.
- Ensure consistency in taste, quality, quantity, and presentation.
- Suggest suitable beverages to guests based on their preferences.
- Learn and introduce new beverage ideas with management approval.

C. Guest Service

- Welcome guests and attend to their beverage requirements professionally.
- Explain beverage menus, ingredients, and available options.
- Take orders accurately and serve beverages on time.
- Handle guest feedback and complaints politely.
- Coordinate with the service team to ensure smooth operations.
- Maintain professional communication and a positive attitude.

D. Inventory and Cost Control

- Monitor daily beverage stock and report shortages.
- Follow standard recipes and measurements to minimise wastage.
- Ensure proper handling and storage of ingredients.
- Check the quality and freshness of fruits, mixers, syrups, and other ingredients.
- Follow stock rotation practices, including FIFO.




- Report damaged, expired, or unusable items to the supervisor.

E. Hygiene and Safety

- Maintain personal hygiene and grooming standards.
- Clean and sanitise bar counters, equipment, tools, and glassware.
- Follow food safety and hygiene procedures.
- Handle glassware and bar equipment carefully.
- Maintain a clean and safe working environment.
- Follow applicable hotel policies and legal requirements for beverage service.

F. Teamwork and Coordination

- Coordinate with the F&B; Manager, Outlet Manager, and service team.
- Support colleagues during busy operational hours.
- Attend departmental briefings and training sessions.
- Follow instructions from the reporting supervisor.
- Perform other reasonable duties assigned by management.

3. Required Skills and Competencies

- Knowledge of cocktail and mocktail preparation.
- Knowledge of beverage ingredients, recipes, and presentation.
- Basic knowledge of bar equipment and tools.
- Good communication and guest-handling skills.
- Knowledge of hygiene and sanitation practices.
- Ability to work under pressure and manage multiple orders.
- Teamwork, punctuality, and a professional attitude.

4. Qualifications and Experience

- Minimum qualification: Plus Two or equivalent.
- Previous experience in a hotel, restaurant, or bar is preferred.
- Practical knowledge of cocktail and mocktail preparation is required.
- Freshers with relevant training and positive beverage knowledge may also be considered.

5. Key Performance Indicators (KPIs)

- Beverage preparation quality and consistency.
- Guest satisfaction and service speed.
- Cocktail and mocktail presentation standards.
- Stock accuracy and wastage control.
- Bar cleanliness and hygiene.
- Compliance with hotel SOPs.
- Team coordination and discipline.

6. Reporting Structure

Reports to: Bar Supervisor / Outlet Manager / F&B; Manager

Pay: ₹15,000.00 - ₹20,000.00 per month

Work Location: In person

📌 Bar Associate (Kochi)
🏢 HOTEL PRAYANA
📍 Kochi