Bar Manager

Reports to                  : ASSISTANT FOOD & BEVERAGE MANAGER

SCOPE

• To manage the Bar and Beverage outlets as a successful independent profit center, ensuring that all functions are successfully executed in a courteous and professional manner ensuring maximum guest satisfaction consistent in accordance with set Standards.

DUTIES/ RESPONSIBILITIES

1. To ensure that all beverage outlets are managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following  standards.
2. To be constantly involved in the operation, to ensure that there is a senior manager opening and closing every single function.
3. To assure that the staff entertains the guests in the bar.
4. To train the bartenders in freestyle, mixology and cocktails.
5. To conduct daily pre-shift briefings to employees on preparation, service and menu.
6. To approach guests suggesting a cocktail/wine or non-alcoholic beverages and recommending promotional items.
7. To use approved suggestive selling techniques to up sell products with higher profit margin.
8. To maintain knowledge of bar inventory and wine selection to respond properly to guest questions.
9. To maintain a thorough knowledge of beverage recipes and mixing procedures.
10. To inform guests of last call.
11. To maintain responsibility for the set up and cleanliness of the entire bar.
12. To order all supplies, china and glassware as needed.
13. To be responsible for an attractive display of the beverage selection.
14. To maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, city ledger and customer ledger.
15. To process guest checks accurately.
16. To evaluate the bar and beverage menus, and gives suggestions for improvement to the Assistant Food and Beverage Manager.
17. To ensure that bar/lounge and the other beverage outlets are stocked with “mise-en-place” and kept clean and tidy at all times.
18. To have thorough knowledge of how to handle intoxicated individuals.
19. To have full knowledge of alcohol and liquor policies and regulations, and comply fully with them.
20. To maintain the bar reservation list, and check the bar reservations list frequently during the shift.
21. To prepare the bar business and marketing plan, together with the Event Manager and budget together with the Assistant Food & Beverage Manager.
22. To liaise with the Kitchen and Beverage department on daily operations and quality control.
23. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combination and up sell alternatives.
24. To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
25. To ensure that bar/lounge and the other beverage outlets cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.
26. To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the bar is adequately equipped.
27. To conduct monthly inventory checks on all operating equipment and supplies.
28. To control the requisitioning, storage and careful use of all Operating Equipment and Supplies.
29. To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
30. To strictly adhere to the established operating expenses and ensure that all costs are controlled.
31. To ensure an effective payroll control through a flexible work force, maximizing utilization of employees and close cooperation with other Food & Beverage Outlets.
32. To analyze budget, and takes action when required.
33. To participate in the formulation of the Annual Operating Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
34. To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance.
35. To handle voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.
36. To plan the bar/lounge and other beverage outlets’ weekly roster and work schedules to ensure that they are always adequately staffed to handle the level of business.
37. To maintain daily log book and communications board.
38. To submit all guest/staff incident reports.
39. To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.
40. To ensure that all bar and beverage outlets Operations Manuals are prepared and updated annually.
41. To submit to Food & Beverage Office the following: Monthly Outlets Report, Holiday Review, Monthly Objective Review, Trainer’s Report and Entertainment Event Report.
42. To attend weekly Food & Beverage Meeting and Daily Operations Meeting.
43. To provide the Purchasing Department with detailed Product and Purchase Specifications for items used in the bar.
44. To plan and organize never seen before food & beverage promotions, as well as entertainment events, together with the Event Manager.
45. To respond to any changes in the restaurant function as dictated by the .
46. To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
47. To fully support the Departmental Training Function in the Department assigned.
48. To attend all meetings as required by Executive Management.
49. To conduct monthly staff meetings.
50. To prepare and participate in the Monthly Objective Review.
51. Maximize employee productivity and morale within the department and consistently maintain discipline within  guidelines and local regulations.
52. Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.
53. To select and recruit suitable employees for the department using prescribed set of policies and procedures.
54. Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.
55. Train employees ensuring that they have the necessary skills to perform their duties with the maximum levels of productivity and efficiency.
56. Conduct annual performance evaluations.
57. To understand and strictly adhere to the Rules & Regulations established in regards to the  policy on Fire, Hygiene, and Health & Safety.
58. To ensure that all potential and real hazards are reported and rectified immediately.
59. To have complete understanding of the Employee Handbook and adhere to the regulations contained within.
60. Performs any other duties as assigned by management.

(courtesy of “KEMPINSKI HOTEL MALL OF THE EMIRATES DUBAI”)