Bar Manager
Job Description
The Bar Manager must assist the Hotel Manager in the effective running of the food and beverage outlets within the hotel, ensuring customer satisfaction by maintaining an exceptional standard of delivery and professionalism whilst achieving profitability in line with budget. Paying attention to detail in all aspects of the customer journey, giving clear direction and guidelines to team members, and leading the team by example.
Responsibilities include involvement in the setting of department targets and objectives, and to monitor and strive for their achievement, being proactive in maximising sales and generating revenue. Stock control, including the implementing and/or following of procedures concerning recording of stock movements e.g. correct charging of items, and billing. Ensuring stock items behind bars are always within the expiry date and accurate stock-takes are carried out according to company policy.
A successful Bar Manager will be an effective communicator with guests and at all levels of the venue, input new ideas for service and products to maintain the competitive and leading edge, whilst monitoring to anticipate and react to customer needs consistently to ensure maximum guest satisfaction.
Bat Manager Areas of Responsibility
Ensure all F&B staff receives full bar training, including cocktail training before being authorised to work unsupervised in any bar area.
Work alongside HM to review hotel stock and pricing list, to ensure we are in line with local competitors and guest expectations.
Increase department average spending by encouraging up-selling and table service in every shift.
To assist in ensuring that the department complies with all statutory and legal requirements, including fire, Health and Safety, licensing, and employment.
To have a clear working knowledge of all company policies and operate within them at all times.
To undertake any other duties as and when required by Senior Management.
Ensure lounge and afternoon tea guests receive exemplary service on every visit. Table service must be offered.
Cellar management and stock control
Leading, training and supervising bar staff to ensure they meet and maintain the required standards of service, health and safety, and hygiene.
To receive and check all deliveries and ensure that all relevant paperwork is completed and passed to the office for payment.
Ensuring that stock is correctly rotated and stored, to maximise revenue and minimise wastage, and to keep detailed records of this.
Ensuring that bars in the hotel are clean and tidy after each shift and are ready for opening the next day. This includes the cellar and all bar storage areas.
Liaison with suppliers and representatives.
To find cover or cover bar staff during periods of absence or illness
Promote initiatives to improve revenue and GP.
Keeping up to date with licensing legislation
Complete public areas and back-of-house snag. Document any maintenance and housekeeping issues and ensure all are communicated to the relevant departments.
Complete liquor stock check, including all bars and cellars internally and externally.
To act as a role model to all food and beverage staff, looking presentable and always staying professional.
Person Specification
Be friendly, smiley, sociable, and welcoming to our customers, to create a great atmosphere.
Remain calm, patient, and polite, if receiving customer feedback
Be helpful and go out of your way to help our customers.
Be confident and self-motivated and demonstrate a passionate commitment to business.
Welcome and embrace change, with a positive attitude.
Be able to work unsupervised in a busy environment.
Be honest and reliable, trustworthy, and respectful.
Be immaculately dressed.
Maintain excellent timekeeping and attendance!
Be always professional.
Work together with the team to ensure that the business is the best it can be
Be willing to take on jobs to balance the team workload.
Be able to communicate well with people of all levels.
Seek feedback and invest time in personal development.
Supervise, train, and develop others.
Staff training is implemented to ensure all are familiar with the AA standards required.
Support, encourage, and motivate others.
Welcome and embrace change, with a positive attitude.
Look for opportunities to improve areas of the business.
Communicate clearly to colleagues and customers.
Gain commitment of others by using own knowledge
Resolve problems using current guidelines.
Be able to work independently and know when to escalate issues.