Bar Manager

PRINCIPAL ACCOUNTABILITIES

·        To provide efficient, prompt, trouble free, courteous and profitable quality bar service

·        Upsell to guests suggesting a cocktail, wine or non-alcoholic beverage and recommending promotional items.  Upsell products with a higher profit margin

·        Maintain a thorough knowledge of beverage recipes, mixing procedures and bar inventory

·        Maintain responsibility for the set up and cleanliness of LJ’S Bar, Function bar, store room and cold rooms

·        Stock and order all supplies and glassware

·        Display beverage selection in an attractive manner

·        Maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, customer ledger, human resources and stock handling

·        Evaluate bar menu, with customer feedback and give suggestions for improvement to Hotel Manager

·        Full knowledge of alcohol and liquor policies and regulations, and comply fully with them

·        Ensure all items served are billed for accurately

·        Control of costs in line with budget

·        Utilise leadership skills and motivation to maximise employee productivity and satisfaction

·        Monitor department’s overall service, interaction with other departments, and team work daily, and encourage good relationships through good communication and regular meetings

·        To greet guests as they arrive to dine and escort them to their table in a professional and friendly manner.

·        The supervision of LJ’s bar team with regard to all aspects of food service. To ensure the agreed standards of presentation and service are maintained.

·        To ensure that all mis-en-pleace is prepared for everyday service in the bar.

·        To ensure all work is carried out in a hygienic manner and that the work area has excellent hygiene standards.

·        To sell other facilities and services to guests and to make recommendations.

·        To discuss your own training needs with regard to career progression.

·        To attend and assist, training sessions when required. To recognize and provide the team with their training needs.

·        To ensure that requisitions relevant to your area are completed for dry goods in a timely manner.

·        To motivate the team and ensure that staff morale is kept high at all times. To promote a sense of team spirit within the restaurant and with all other departments.