Bar Manager

Responsible for the management of all aspects and functions of beverage outlets, in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.

JOB OVERVIEW:   

Responsible for the management of all aspects and functions of beverage outlets, in accordance with hotel standards.  Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.

Qualifications:

Essential:

• High school graduate, some college.
• Minimum 21 years of age to serve alcoholic beverages.
• 2 - 4 years’ experience as an Restaurant/Bar Manager, preferably a 5 star hotel.
• Food handling certificate.
• Knowledge of various drinks recipes and beverage service standards.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Familiarity with food/beverage and labour cost controls 

• College degree.
• Ability to communicate in a second language, preferably Spanish.
• Certification of previous training in liquor, wine and food service.
• Any previous culinary training.
• Certification in C.P.R. & First Aid
• Computer training.

Skills:

Essential:

• Ability to ensure hotel's standards, policies and procedures are complied with by all beverage staff.
• Ability to prioritize and organize work assignments; delegate work.
• Ability to lead & direct performance of bar staff and follow up with progressive disciplinary methods when needed.
• Ability to motivate beverage staff and maintain a cohesive team.
• Ability to ascertain departmental training needs and provide such training.
• Ability to be a clear thinker, analyze and resolve problems using sound judgment.
• Ability to focus attention of details.
• Ability to suggestively sell menu items, beverages and wines.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical activity in carrying out job duties.
• Ability to interact positively with intoxicated and/or problem guests.
• Ability to ensure security and confidentiality of guest and hotel information.
• Ability to work without direct supervision, but total accountability.

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge and strictly abide by alcohol regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness.  Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies, liquor, beer, wine and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of the same liquor.
• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards.
• Inspect bar set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.
• Maintain a current drink recipe book/list at each Food & Beverage outlet, to include Banquets.
• Requisition linens/skirting required for business and assign staff to transport such to the restaurant.
• Meet with the Chef to review daily specials, buffet items, update board throughout shift.  Ensure that staff is aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales and beverage costs for previous day; resolve discrepancies with accounting. Track actuals against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week in order to meet the business needs and forecasted labor.
• Ensure that staff reports to work as scheduled.  Document any late or absent employees.
• Schedule / coordinate law required breaks for staff.
• Assign work and side duties to staff in accordance with departmental procedures.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department's standards and delegate these tasks.
• Conduct daily, pre-shift line-up with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; address any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective staff.
• Monitor set-up and service, ensuring agreement to hotel standards.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective staff using progressive disciplinary methods. Ensure that Employee Performance Reviews are completed and conducted in a timely manner. Work towards consistently improving the service we provide our guests in The Hotel.
• Ensure that the Host/ess stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition.  Ensure that daily specials are inserted into each menu.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Conduct weekly inventory.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Monitor and handle problems with intoxicated guests and/or altercations.
• Monitor guest reactions, and comment cards, frequently with service staff to ensure guest satisfaction. Action plan when needed.
• Check the status of all orders and ensure that they are prepared and delivered within designated timelines in accordance with departmental standards.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Plan, organize and monitor the set-up, service and breakdown of all banquet bar functions. Ensure the Banquet Beverage Captain is following and complying with all Beverage standards.
• Assist bar staff with their job functions to ensure optimum service to guests.
• Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
• Ensure the process is in place in your absence.
• Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to hotel progressive disciplinary standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Work with the Chef and F & B Director with improvement ideas. Hands-on monitoring will be necessary during peak periods.
• Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
• Review status of assignments and any follow-up action with on-coming supervisor.
• Ensure that all bars are secure when not open for business.