The Institute of Flair & Mixology is a first-of-its-kind flair bartending school in South India, Kerala, launched by a passionate team of professionals who revere bartending as an art and have mastered moves for the modern generation of top flair bartenders.We provide necessary skills, knowledge and all the tools of a professional mixologist with an in-depth tour behind the bar. Job oriented training for Food and Beverage professionals. The principal objective of this training is to teach how to master the art of bartending and train how to prepare wide variety of international cocktails available in today’s market. This training programme will help the participants to become an effective and efficient Food and Beverage professional with deep knowledge in Bar & Beverage Management.

Incharge of tastings for Grover Vineyards in hospitality institutions and hotels, overseeing the tasting and marketing activities in the Kerala region.

In-charge of tastings for Sula Wines in Hospitality Institutions and Hotel groupsTasting and Marketing Region: Kerala, Pondicherry, Chennai (South of India)Bartending Training Region: Kerala, Pondicherry, Chennai, Bangalore, Hyderabad (South of India)

Bar Manager

• Operations, handling, accounting of a business as a entrepreneur.• Complete knowledge of hotel operations.• Strong analytical skill including trend analysis.• Excellent eye for details, can carry out actions to improve the appearance of the property, and employees as well as establish relevant actions that meet guest's expectations.• Positive and upbeat approach to employee relations and guest complaints. • Strong computer skills especially word processing, hotel operating systems and spreadsheet creation. • Remarkable ability to ensure proper selection, training, motivation and counseling of all employees.• Proficient in Revenue Management practices.

Training on bar & Beverage Mannagement1, Introduction, professional work ethics 2, Glasswares, equipments and appropriate usage3, Opening, Clossing and Running Duties4, Basic knowledge of spirits and cordials5, Different methods of mixing Cocktails6, Flairtending and secrets of molecular mixology7, Control, Stocking methods and procedures8, Sevice of wine and Champagnes9, Upselling techniques10, Bar & Beverage management

Training on Bar & Beverage Management1, Introduction, professional work ethics 2, Glassware's, equipment's and appropriate usage3, Opening, Clossing and Running Duties4, Basic knowledge of spirits and cordials5, Different methods of mixing Cocktails6, Flairtending and secrets of molecular mixology7, Control, Stocking methods and procedures8, Sevice of wine and Champagnes9, Upselling techniques10, Bar & Beverage management

Introduction, professional work ethics Glassware’s, equipment’s and appropriate usageOpening, closing and running dutiesUp-selling techniquesBasic knowledge of spirits and liqueurs different methods of mixing CocktailsFlairtending Molecular MixologyControl, Stocking methods Up-selling techniquesSommelier training

Technical expertise:  Responsible for menu planning and costing. Responsible for recruiting, managing and training the team. Playing a critical role in maintaining the guest satisfaction scores above 83%. Monitor and control the beverage cost within the cost percentage margin. Assist the Food & Beverage manager in beverages costing and pricing. Training the bartenders as per the standards of the organization. Match wine with Food & Teaching wine appreciation to the front line stewards. Making reports on GSC, Asset & menu inventory, CGS inventory, snag list

Training of the F&B service staff regarding the beverage knowledge.Monitor service and food & beverage standards in the outlet in adherence to the H.A.C.C.P standardsPlays the part of a sommelier during V.I.P arrivals.Pre-booking & Menu planning for events such as parties & special function Resolving customer complaints if any, practice suggestive & up selling techniquesFlairtending on DJ Nights.