BAR MANAGER

To ensure the organization, direction, and control of the operation and service of the Bars of the Food and Beverages department.

RESPONSIBILITIES:

• To control the attendance and punctuality of the personnel of his area, as well as to supervise the uniformity, identification, and appearance of the personnel of the bars.
• To inform the personnel of the area of all major events regarding the day-today operations.
• To apply and supervise the service sequences at the various bars of the hotel, according to their characteristics and service schedules.
• To verify the fulfillment of the presentation, hygiene, preparation, and decoration standards of drinks in the various consumer centers of the hotel.
• To supervise the operation of the equipment in his area, reporting to Maintenance on any failure or defect in their operation.
• To supervise the appropriate rotation of products, insuring their proper labeling and use according to the FIFO System.
• To supervise the environment and music of the various bars, verifying the music selections and volume levels.
• To supervise and coordinate the opening, operation, and closing of all bars.
• To make all requisitions for the appropriate operation of the bars, verifying the assigned budget.
• To train his personnel on international cocktails mixing, service and hygiene.
• To supervise monthly inventories scheduled for the area and the Par Stock of all bars and consumer centers, scheduling substitutions and establishing control mechanisms, care mechanisms and breakage reduction mechanisms.
• To constantly create new cocktails and appealing presentations based on research of recent trends.
• To adapt the offer of drinks to the existing demand by guests at each bar, base don the drinks popularity report from each consumer center.
• To participate in the creation of the annual budget for the operation of the food and beverages department, establishing costs goals and strategies for each bar jointly with the Food and Beverages Manager.