BARS MANAGER/JOB DESCRIPTION

BARS MANAGER

Scope and general purpose of job

To manage the bar or lounge as an independent profit center and set performance standards for beverage preparation and guest service

Main Duties

I- Financial

To prepare in conjunction with the Food & beverage Manager, an annual operating budget which will form part of the Business Plan.

To manage the outlet as a separate profit center, assuming responsibility for all revenues and expenses

To maximize profitability of the outlet by increasing turnover {revenue and covers} as a first priority, and controlling costs as a second priority.

To ensure that the Department’s Operational Budget is strictly adhered to and that all costs are strictly controlled

II- Operational.

To establish guest service standards, which meet the needs of the target, market and which are in line with the operating concept of the restaurant.

To ensure that all operating standards comply with Company and Hotel Policies and Procedures, local legislation and Minimum Standards

To write and update the Departmental Operations Manuals.To provide the Purchasing Manager with detailed product and purchasing specifications for all items and beverages used in his outlet

To provide the Purchasing Manager with detailed product and purchasing specifications for all items and beverages used in his outlet

To work with the Outlet Chef kitchen assigned to prepare food items for the bar. To prepare with him recipes and specifications for canapes, snacks and other food items.

To ensure that all Staff report for duty punctually wearing the correct uniform and name tags at all times.

To ensure that all Staff provides a courteous and professional service at all times.

To supervise the Staff within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’s Operations Manual.

To ensure that all beverages are served according to the standard beverage recipes.

To ensure that all Bars inventories are correct according to the Par Stock.

To ensure that the Par Stocks are modified according to the level of business and consumption levels

To meet with the Food & Beverage cost controller and ensure that the beverage cost ia maintained according to the budget by the use of house brands.

IV- Employee Handling.

To select and recruit Staff for the outlets.

To plan and implement effective skills training programs in conjunction with the Training Manager and Departmental Trainers

To assist in the building an efficient team of Staff by taking an active interest in their welfare, safety and development

To ensure that all Staff have a complete understanding of and adhere to the Hotel’s Employee Rules and Regulations

To ensure that all Staff have a complete understanding of and adhere to the Hotel’s policy relating to Fire, Hygiene, Health and Safety.

V- Administration.

To maintain all Hotel records and forms as prescribed by local Hotel Management and policies.

To follow operating standards on the use of the computer.

To ensure that all maintenance requests are completed and handed to Engineering

The ultimate objective of the Bars Manager is the achievement of total customer satisfaction.

A key responsibility for the Bars Manager is to establish and maintain good relationship with subordinates and fellow employees.