Bar Manager

Venice

SCOPE

To produce an outstanding guest experience within the outlet concept by managing a service

team. The Bar Manager provides a courteous, professional and efficient service in accordance

with the bar, hotel standards, driving sales and maximising profit.

OVERALL OBJECTIVES

The job of Bar Manager is executed satisfactorily when:

? All rules & regulations are strictly adhered within the hotel including hotel’s policy on

fire and safety as well as hygiene regulations including HACCP.

? The sales are driven to the outlet’s full potential and that budget is adhered to.

? A High quality of product and service is never compromised in the outlet.

? The outlet is developed in an entrepreneurial manner, looking for opportunities to

generate more business at all times.

? Innovation and new ideas are fostered, collected and communicated to the Head of

Department.

? The growth of internal talent within the outlet is successfully implemented.ç

The Bar Manager is responsible of the following Talent Development tasks for their outlet:

? Support and implement new Talent Development initiatives.

? Identify internal and external talents* that match brand''s DNA values.

? Support career development by training and assigning multi-tasking.

? Grow talent in order to present candidates in quarterly Talent Transfer Calls.

? Give constant feedback to all employees of the outlet.

? Conduct yearly performance appraisals and TTTT’s for all employee of the outlet (unless

Head of Department is able to do it), providing feedback on their job performance.

*A Hotel Talent is an employee, who has the ability to do the current job in their hotel and can

be promoted to the next level.

MAIN RESPONSIBILITIES

? Responsible to Head of Department/ Assistant Head of Department.

? Responsible for Assistant Bar Manager, Bartenders, Barmen / Barmaids, Host / Hostess.

? Set an example by reporting to duty punctually wearing business attire according to the

hotels dress code & grooming standards, maintaining a high standard of

personal appearance and hygiene at all times.

? Provide a professional and courteous service at all times and ensure that all employees of

the assigned outlet follow the example.

? Ensure that the place of work and surrounding area is kept clean and organised at all

times.

? Execute and demand the team to execute the highest level of service and set-up standards

at all times.

? Be knowledgeable of all services and products offered by the hotel.

? Understand thoroughly the concept of the bar and train all employees of the outlet in

regards to the concept.

? Set an example in terms of service and products knowledge.

? Prepare the bar menu design in cooperation with the bartending team and Chef

Sommelier / Sommelier.

? Organise tastings of new menus.

? Have an excellent understanding of beverages in general including ingredients and

techniques to ensure the right beverage / cocktail / spirit can be recommended.

? Have an excellent understanding of both classic and modern cocktails, their recipes and

history.

? Accomplish all internal cocktail trainings by the hotel as well as support external

trainings and workshops.

? Be involved in the overall wine sales of the hotel including all areas such as banquet

events, Minibar, In Room Dining.

? Participate in supplier meetings to negotiate beneficial agreements for the hotel or

respective areas to ensure the best possible prices.

? Know and understand the social scene of the destination, being recognized in the market

as well as understanding night life.

? Hold monthly trainings to the Food & Beverage team to ensure product knowledge is

fostered.

? Develop cocktail specials, signature drinks and foster creativity and innovation within the

bartending team.

? Perform up selling for all items offered by the department assigned as well as offering

alternatives.

? Be knowledgeable to operate the existing POS system based on the trained responsibility

level as assigned in the department.

? Produce reports and analysis of the outlet and present report in the monthly performance

meeting.

? Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality

as well as driving high top line revenue and profit.

? Assist in preparation of the outlet’s budget.

? Conduct monthly inventory of operating supplies and equipment together with the

stewarding department.

? Obtain an account for the correct settlement of all sales and be overall responsible for

outlet floats when and as required.

? Identify errors and correct them as required during set-up, service and breakdown of

operations.

? Implement a flexible work schedule based on business patterns.

? Establish a pool of qualified and trained full and part time employees in conjunction with

the hotel’s People Services Department.

? Ensure an effective payroll control through a flexible work force maximizing the

utilization of part time employees and closely cooperating with other Food & Beverage

departments.

? Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

? Attend and contribute to all staff meetings, departmental trainings and hotel initiated

trainings.

? Attend all required trainings as described by the department.

? Conduct daily pre-shift meetings to employees on preparation, guest profile, service and

menu served.

? Report incidents that require disciplinary actions immediately to the Head of Department.

? Prepare and review all departmental operations manual updates annually in accordance

with the Assistant Head of Department.

? Constantly improve the product quality by sourcing the best available products.

? Support activities and cooperation with the suppliers.

? Monitor and constantly improve quality and guest satisfaction of the outlet with the given

tools (Leading Quality Assurance, Customer Satisfaction Survey).

? Organise all required outlet specific trainings as described by the department.

? Undertake reasonable tasks and secondary duties as appointed by the Head of

Department.

? Respond to any changes in the department as dictated by the hotel management.

? Handle guest enquiries and complaints in the outlet in a courteous and efficient manner

and report to Head of Department / Assistant Head of Department ensuring that the

follow up is-performed with the guest.

? Ensure that the opening and closing procedures established for the outlet are followed.

? Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head

of Department and Assistant Head of Department.

? Assign responsibilities to subordinates implementing a multi-tasking principle and check

their performance periodically.

Additional responsibilities and tasks can be added at any time according to the needs of the

business and of the hotel. NATIONALITY: Eligible for a working permit in country of hire.

EDUCATION: BA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.

EXPERIENCE: To fill the position, the following is required:

Minimum 2 years in F&B management role, preferably

with a 5* Hotel chain.

Awards/ certificates/ trainings related to bar operations

are preferred.

LANGUAGE: Ability to work and communicate in a multinational environment:

Local language – excellent oral and written skills.

English – excellent oral and written skills.

Additional language – beneficial.

COMPETENCIES:

Strong knowledge of beverages (cocktails, liquors,

wine, etc…).

Ability to work independently, thrive under pressure in

challenging circumstances and come up with proactive,

rational solutions.

Excellent written and verbal communication skills.

Ability to establish and retain effective working

relationships with hotel staff and clients/vendors.

Ability to identify and delegate tasks effectively.

Excellent organizational and time management skills.

Applies a professional, confidential and ethical

approach at all times.

Works in a safe, prudent and organized manner.

TECHNICAL COMPETENCIES: Computer literacy adapted to the field of training:

Ability to operate computer and office equipment.

Proficiency in Excel and Word.

INDIVIDUAL

CHARACTERISTICS: To fill this position the candidate must identify with the

brand core values, in addition they should be

especially:

Passionate for Food & Beverage

People Oriented

Passionate for European luxury

Entrepreneurial

Straightforward

Business Acumen

Sense of responsibility

Leader

Team player

Analytical thinker

Flexible and reliable

Tolerant and open-minded

Works well under pressure

OTHER SKILLS: Depending on region and property.

Role: Bar Manager

Job Type: Permanent , Full Time

Location: Venice,

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