Bartender

At Pullman Singapore Orchard, progress is woven into every experience we create — from our fashion-inspired rooms and suites to our vibrant dining destinations, wellness spaces, dynamic event venues, and one-of-a-kind urban beach club atmosphere. More than a 5-star hotel, we are a bold, design-led destination where contemporary hospitality, culture, flavour, and connection come together to spark discovery and memorable moments. Our service culture is built on curiosity, confidence, and growth, encouraging our teams to bring fresh energy to every guest interaction. Here, every role contributes to a hotel experience that feels stylish, social, and alive — where people are empowered to grow, ideas move forward, and the spirit of Pullman comes to life through service that is personal, progressive, and unmistakably memorable.

The Bartender is responsible for providing guest’s experiences and professional high level service to all guests.

Primary Responsibilities

Supervisor Conduct and Leadership

• Professionalism and Modeling: Serve as a role model by maintaining impeccable personal grooming, punctuality, and a positive, solution-oriented attitude.
• Effective Communication: Provide clear, constructive feedback to staff and maintain transparent communication with management regarding operational challenges.
• Conflict Resolution: Address interpersonal conflicts or guest complaints calmly and impartially, focusing on de-escalation and finding mutually beneficial resolutions.
• Staff Development: Actively mentor team members, identify training needs, and foster a culture of continuous learning and accountability.
• Guest-Centric Focus: Lead by example in service excellence, ensuring that the team prioritizes guest satisfaction while maintaining brand standards.
• Integrity and Ethics: Exercise fair and consistent enforcement of company policies, avoiding favoritism and ensuring a respectful workplace environment for all employees

Outlet Operations

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures
• Deliver F&B services in accordance to departmental standards and procedures
• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation
• Greet all patrons warmly upon arrival at the door and escort them to the table
• Ensure that all food & beverage are served according to service standard
• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature
• Ensure that all food & beverage are serve according to LQA service standard.
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.
• Remember individual guest’s names and their preferences to extend a personalized service.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Administrative Responsibilities

• Inventory and Cost Control: Conduct regular stock takes, monitor wastage, and manage par levels to optimize food and beverage costs.
• Scheduling and Labor Management: Create balanced shift schedules based on forecasted business volume, ensuring compliance with labor laws and budget targets.
• Compliance and Safety: Maintain rigorous adherence to health, safety, and hygiene regulations, including regular inspections and staff training certifications.
• Financial Reporting: Oversee daily cash handling, reconcile end-of-shift reports, and manage petty cash or vendor invoices accurately.
• Standard Operating Procedures (SOPs): Develop, update, and enforce clear SOPs for service, opening/closing duties, and emergency protocols.

Guest Service & Operations

• Engage guests during operations and obtain feedback to ensure satisfaction; document follow-ups and outcomes.
• Handle guests’ complaints and comments tactfully and efficiently to reach prompt resolution.
• Achieve a minimum of 10 documented guest reviews per month mentioning the responsible staff member; collate and submit these to management.

Hygiene, Safety & Maintenance

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets, and hotel services/features.
• Record and maintain daily hygiene and temperature logs for all chillers on Level 2 report deviations daily
• Inspect the banquet area for defects or safety issues at least once a week; coordinate promptly with Maintenance to rectify issues and maintain a neat, safe environment.
• Be well versed in hotel fire, life safety, and emergency procedures.

• Secondary / High school education
• Additional certification(s) in Food & Beverage will be an advantage
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage
• Possess vibrant personality with high level positive energy
• Working knowledge of MS Excel, Word, & PowerPoint

• Good communication skills and ability to engage guests in conversations
• Service oriented with an excellent eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Well-presented and professionally groomed at all times