• Managing all activities of the Bar
• Achieves bar revenue goals by executing marketing and sales strategies as established in the business plan
• Assists in the implementation of sales promotions and to take action to increase sales
• Greets and seats guests, and ensures that they receive prompt, courteous and efficient service, ensure all bar staff are trained in the same.
• Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant
• Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests
• Ensures that bar premises, FF&E, cutlery, glass, crockery etc. is clean and in good working order
• Checks regularly to ensure guests receive efficient, knowledgeable and courteous service, and high-quality products
• Maximizes guest satisfaction by communicating customer specifications to kitchen
• Ensures readiness and compliance in case of last-minute changes to reservations

MANAGE BAR SERVICE STAFF

·         Manages all bar service staff and supervisors

·         Utilizes leadership skills and motivation to maximize employee productivity and satisfaction

·         Challenges employees to achieve optimum revenue and service per employee

·         Monitors department’s overall service, interaction with other departments, and team work daily, and acts to improve

LAWS, REGULATIONS AND POLICIES

·         Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

HUMAN RESOURCES MANAGEMENT

·         Screens, interviews and selects potential employees

·         Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes I Can! Service

·         Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service

·         Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager

·         Works closely with the Human Resources Manager on the following Human

·         Resources related tasks:

·         Performance appraisals

·         Coaching

·         Counseling

·         Discipline and grievance

·         Employee relations

EMPLOYEE RELATIONS

·         Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel

·         Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity

·         Looks for ways to motivate and challenge employees

• Managing all activities of the Bar
• Achieves bar revenue goals by executing marketing and sales strategies as established in the business plan
• Assists in the implementation of sales promotions and to take action to increase sales
• Greets and seats guests, and ensures that they receive prompt, courteous and efficient service, ensure all bar staff are trained in the same.
• Seeks actively to greet guests upon arrival and departure, and to be visible during their time in the restaurant
• Looks for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests
• Ensures that bar premises, FF&E, cutlery, glass, crockery etc. is clean and in good working order
• Checks regularly to ensure guests receive efficient, knowledgeable and courteous service, and high-quality products
• Maximizes guest satisfaction by communicating customer specifications to kitchen
• Ensures readiness and compliance in case of last-minute changes to reservations

MANAGE BAR SERVICE STAFF

·         Manages all bar service staff and supervisors

·         Utilizes leadership skills and motivation to maximize employee productivity and satisfaction

·         Challenges employees to achieve optimum revenue and service per employee

·         Monitors department’s overall service, interaction with other departments, and team work daily, and acts to improve

LAWS, REGULATIONS AND POLICIES

·         Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation, and alcohol regulations

HUMAN RESOURCES MANAGEMENT

·         Screens, interviews and selects potential employees

·         Checks that staff meets and exceeds guest expectations by training and encouraging staff to provide Yes I Can! Service

·         Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, knowledgeable, and reliable service

·         Identifies employees with potential for promotion and/or transfer and makes recommendation to Food and Beverage Manager

·         Works closely with the Human Resources Manager on the following Human

·         Resources related tasks:

·         Performance appraisals

·         Coaching

·         Counseling

·         Discipline and grievance

·         Employee relations

EMPLOYEE RELATIONS

·         Fosters and develops effective employee relations between kitchen production and restaurant service, as well as with other departments within the hotel

·         Keeps effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity

·         Looks for ways to motivate and challenge employees