Overview

As a Bar Manager you are responsible to manage the assigned bar to achieve customer satisfaction and quality service while meeting / exceeding financial goals.

 1 to 2 year as bar manager or as assistant bar manager in GCC countries is a must.

Main Duties and Responsibilities

Operational Service

  • Oversee the service of beverages,  along with food service at the bar
  • Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of beverage bills within the bar operation, and cashing up of tills
  • Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and return of any sub-standard items
  • Report and liaise regularly with Trader Vic’s General Manager
  • Develop and maintain professional relationships with internal and external customers
  • Liaise with accounts department to ensure checks are forwarded promptly and are correct and that cash procedures are being adhered to
  • Ensure breaks are organised in accordance with fluctuations in the volume of business
  • Assist with service in other areas of the hotel as requested
  • Carry out any other reasonable request asked by directors

Company Standards

  • Promote a positive perception of the company at all times both internally & externally
  • Ensure Standard Operating Procedures are achieved and maintained at all times, and are monitored and updated when and where necessary
  • Be aware of and anticipate customers needs
  • Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times
  • Comply with & implement all legislative and licensing requirements.
  • Ensure the outlet is clean and hygienic, making sure cleaning rotas are adhered to and appropriate records kept
  • Ensure employee conduct, uniform and personal hygiene requirements are adhered to
  • Ensure the bar run smoothly on a daily basis & are adequately stocked with all necessary goods
  • Produce effective rotas to ensure staffing levels are appropriate and efficient
  • To promote the Hotel and its facilities to all prospective guests or customers to maximise sales and revenue
  • Report and where possible take action in any incidents of complaint, accident, fire, loss or damage
  • Enforce Licensing Laws, Rules of Management & in-house security policies
  • Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a professional and efficient manner to minimise negative impressions of the department and the Hotel
  • Prompt timekeeping and attendance, and effective organisation of
  • Attend departmental meetings as requested

Leadership

  • Communicate a vision of success which the team wants to be part of
  • To promote a positive attitude and team ethos, including ‘lead by example’, for the department, setting the pace and standards and encouraging mutual respect
  • Inspire & motivate the team to achieve 5* standards through our Standard Operating Procedures and therefore achieve sales and profits
  • Train and develop the team to ensure food & beverage service is to specification, and self and staff co operate with chefs and other staff and managers to ensure customers’ expectations are exceeded by ensuring service is as smooth and as continuous as possible
  • Praise and recognise good performance
  • Deal with poor performance through informal reprimands and where necessary implement the Company Disciplinary procedure – in conjunction with HR
  • Pro-active in problem solving and work on own initiative to deal with problems and opportunities

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