BAR HELPER / BUS BOY

The Bar Helper / Bus Boy focuses on attending to the food and beverage requirements of guests to ensure maximum satisfaction, while delivering efficient and courteous service. This role is responsible for maintaining close interactions with guests to meet their needs , keeping the bar area, guest areas, and service stations clean and organized , and assisting with stock replenishment.

General Responsibilities

• Ensure proper cleanliness and maintenance of the bar area, equipment, glassware, and service stations at all times to support smooth daily operations and maintain hygiene standards.
• Assist in stock handling, replenishment, and storage of beverages, supplies, and bar equipment, while ensuring all items are organized and available for service requirements.
• Perform duties in accordance with the Standard Operating Procedures (SOPs) and guidelines of Cocoon.
• Maintain high standards of personal appearance, grooming, hygiene, and proper uniform at all times while on duty.
• Carry out all tasks and responsibilities in a professional and responsible manner.
• Be punctual and report for duty on time as per the assigned schedule.
• Stay well-organized and prepared to carry out job tasks with all necessary tools and accessories readily available.
• Perform any additional duties assigned by the Department Head.
• Carry out all reasonable requests by Management, provided the tasks are within the associate’s capability and job scope.

Specific Responsibilities

• Prepare restaurant tables, service stations, and work areas before opening and make sure everything is ready for service.
• Help waiters, captains, and supervisors serve food and drinks to guests quickly and politely.
• Assist in setting up and serving meals in different locations as requested by guests.
• Prepare and refill service items such as cutlery, napkins, condiments, and glassware before and during service.
• Keep restaurant tables, service stations, and guest areas clean and organized at all times.
• Clear tables after guests finish and bring used plates, glasses, and cutlery to the stewarding area.
• Reset tables quickly and correctly for the next guests.
• Be polite, friendly, and helpful to guests at all times.
• Inform supervisors immediately about guest requests, complaints, or concerns.
• Work closely with waiters, kitchen, and stewarding staff to ensure smooth service.
• Refill water, bread, condiments, and other guest needs during service.
• Learn the menu, drinks, and promotions to better assist guests and support the team.
• Help with opening and closing duties, including cleaning and preparing the restaurant.
• Assist with deep cleaning, stock taking, and polishing cutlery and glassware when needed.
• Follow all company rules, hygiene standards, and service procedures at all times.
• Attend daily briefings, training, and staff meetings as required.
• Share ideas and suggestions to improve service and guest satisfaction.
• Use equipment, linen, and supplies carefully to reduce breakage and waste.
• Take care of guest belongings, hotel equipment, and furniture, and report any damage or loss immediately.
• Read company notices and stay updated with hotel and department information.
• Maintain good personal hygiene, grooming, and a clean uniform at all times.
• Carry out all assigned duties with discipline, teamwork, and professionalism.
• Maintain professional behavior on and off duty and uphold the values and reputation of Cocoon.

Service Support & Outlet Cleanliness

• Description: Support the front-of-house service team in keeping service areas and guest tables well-maintained during daily service hours.
• Target: Achieve smooth table turnover, proper table setup, and maintain outlet cleanliness at all times during operations.

Grooming & Presentation

• Description: Adhere strictly to professional resort standards regarding personal appearance and identification requirements.
• Target: Report to duty in complete and approved uniform at all times, maintaining excellent personal hygiene, grooming, and a professional appearance in line with the resort’s standards.

Training Attendance & Application

• Description: Participate regularly in department briefings and development tracks to improve personal operational skill levels.
• Target: Complete a minimum of 4 hours of training each month, attend at least 90% of scheduled trainings and daily briefings, and apply the knowledge gained to improve daily performance.

Station Readiness & Operational Support

• Description: Keep workstations and service points prepared and organized ahead of guest arrivals to assist higher service ranks.
• Target: Maintain proper mise-en-place, ensure service stations are fully stocked, and support waiters and supervisors for smooth restaurant operations.

Cost Control & Resource Management

• Description: Treat resort equipment, tools, and materials responsibly to safeguard hospitality resources and control unnecessary operational overheads.
• Target: Minimize breakages, reduce wastage, and handle all hotel equipment, glassware, and supplies responsibly to support cost control.

Punctuality, Discipline & Teamwork

• Description: Demonstrate professional work ethic, collaborative behavior, and adherence to assigned shifts and time schedules.
• Target: Maintain punctuality, discipline, and teamwork, reporting on time for duty and carrying out all assigned tasks efficiently.