Bar Manager

Hyde Bodrum

BAR MANAGER

To manage the bar operations to maximize guest satisfaction and department profits

KEY ROLES & RESPONSIBILITIES

• Motivate, discipline, direct and supervise the work of all employees in F&B department
• Develop and maintain training programs to ensure a high degree of staff professionalism
  
• Manage day-to-day operations of the Bar
• Handle complaints and make effective service recoveryand inform to first superior as soon as possible
• Ensure standards are being followed in accordance with F&B policies and procedures
  
• Ensure all employees have full product knowledge 
  
• Regularly inspect food & beverage quality
  
• Follow established and proper Accounting procedures
  
• Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
  
• Conduct daily roll calls and ensure employees adhere to grooming standards 
  
• Develop maintenance schedules
  
• Liaise with stewarding on inventory and breakage control
  
• Maintain daily log book maintaining clear and concise information on the operations. 
  
• Establish guest database with preference records of regular guests
  
• Schedule employees to maintain Hotel’s service standards within budgeted labor costs
  
• Assign responsibilities to subordinates and conduct regular performance checks 
  
• Implement weekly cleaning schedules for operating equipment 
  
• Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department 
  
• Control stock of all equipment and alcoholic beverage in the Bar 
  
• Constantly monitor staff's appearance, attitude and degree of professionalism 
  

PERSONAL ATTRIBUTES

• Excellent reading, written and oral proficiency in English
• Experienced in all aspects of restaurant service
  
• Must be well-presented and professionally groomed at all times
  
• Excellent leader and trainer with strong motivational skills 
  
• Strong interpersonal skills and attention to detail
  
• High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
  
• Proven organizational skills, able to set and meet deadlines with quality results
  
• Strong background in bartending and menu engineering with wine
  
• Exceptional spirit and liquor knowledge
  

QUALIFICATIONS

• Degree in Hotel Restaurant Management or equivalent

EXPERIENCE

• Minimum 2 - 3 years Hotel experience