Bar Manager

1.1 Report to the Management any complaints / negative comments. These are to be dealt with in the initial stage the referred to the F & B Management, verbally or through daily reports.
1.2 Monitor staff – guest contact.
1.3 Use initiative in long term and day to day running of outlet in order to ensure effectiveness of outlet, beverage product and quality of customer service and to minimize possibility of error or customer dissatisfaction.
1.4 Act with tact and diplomacy at all times to both staff and guests.
1.5 To supervise the staff, ensuring that the correct methods of service are maintained, as agreed in the Standards of Performance / Procedure Manual.
1.6 Responsible for the ‘on the job training’ of all staff in department, to the agrees Hotel Standard not only for all new staff in the Department, but also for staff employed for any length of time.

1.7 Build an efficient team and ensure continued improvement by taking an active interest in Ensure the outlet is sufficiently covered in accordance with normal hours of duty and holiday periods.
1.8 Ensure that all staff in the outlet report for duty punctually and in the correct uniform and that grooming is in accordance with Hotel standards.
1.9 Maintain an excellent personal appearance keeping in mind that the Department is represented by the manager. Adhere to all rules and regulation by the attention of the F&B executive and Personnel Manager.
1.10 Evaluate employees on a regular basis with regards to service, safety standards by the F&B Executive.
1.11 The welfare, safety, development and motivation of staff.
1.12 Deal with staff problems/disciplinary action as per correct Hotel Procedure when required and in close liaison with the F&B Executive and HR Manager.
1.13 Has direct control of all staff and assistant in the Restaurant and Room Service.
1.14 Ensure that all staff concerned have a clear understanding and are trained with regard to fire/evacuation procedures, emergency procedures and all other House rules/regulation as laid down in the Employee handbook. Ensure that all employee receive a job description and work in accordance with standards that are set.
1.15 Be familiar with all work care legislation and ensure that all incidences and accident are correctly recorded on the appropriate form and report immediately to the Personnel Manager. Ensure that all staff are carrying out their duties in a safe manner at all times.
1.16 Compile on a daily basis the revenue/cover report and presents it to F&B Management nightly, including any relevant information i.e. regular guests, promotional sales and any appropriate activities.
1.17 Responsible for the set-up, implementation and upkeep of cardex system, using business cards, guest comments and personal preferences.
1.18 Have a complete knowledge of all drinks lists, menus and wine list and to be able to advise guests accordingly. Detailed knowledge of Beverage products in detail and of all other F&B outlets and Hotel service is also required.
1.19 Ensure adequate mis-en-place i.e. condiments, linen, stationary, chinaware, glassware, silverware etc. As laid down in outlet par stocks and keep efficient control of these items.
1.20 To practice economy in all areas, including use of water, electricity, etc. Maintain high standards of hygiene and cleanliness of the working area up to the required Health & Safety level. Also make sure that equipment is in a good and safe working order.
1.21 Responsible for overall appearance and set up in the Bar, Lounge and Mini Bar, and the checking of standard of cleaning and housekeeping and the upkeep of repairs and maintenance in the outlet and reporting to relevant Departments any correction of points not up to standard. Follow-up of reported points to be carried out at all times.

Qualifications

1.1 Report to the Management any complaints / negative comments. These are to be dealt with in the initial stage the referred to the F & B Management, verbally or through daily reports.
1.2 Monitor staff – guest contact.
1.3 Use initiative in long term and day to day running of outlet in order to ensure effectiveness of outlet, beverage product and quality of customer service and to minimize possibility of error or customer dissatisfaction.
1.4 Act with tact and diplomacy at all times to both staff and guests.
1.5 To supervise the staff, ensuring that the correct methods of service are maintained, as agreed in the Standards of Performance / Procedure Manual.
1.6 Responsible for the ‘on the job training’ of all staff in department, to the agrees Hotel Standard not only for all new staff in the Department, but also for staff employed for any length of time.

1.7 Build an efficient team and ensure continued improvement by taking an active interest in Ensure the outlet is sufficiently covered in accordance with normal hours of duty and holiday periods.
1.8 Ensure that all staff in the outlet report for duty punctually and in the correct uniform and that grooming is in accordance with Hotel standards.
1.9 Maintain an excellent personal appearance keeping in mind that the Department is represented by the manager. Adhere to all rules and regulation by the attention of the F&B executive and Personnel Manager.
1.10 Evaluate employees on a regular basis with regards to service, safety standards by the F&B Executive.
1.11 The welfare, safety, development and motivation of staff.
1.12 Deal with staff problems/disciplinary action as per correct Hotel Procedure when required and in close liaison with the F&B Executive and HR Manager.
1.13 Has direct control of all staff and assistant in the Restaurant and Room Service.
1.14 Ensure that all staff concerned have a clear understanding and are trained with regard to fire/evacuation procedures, emergency procedures and all other House rules/regulation as laid down in the Employee handbook. Ensure that all employee receive a job description and work in accordance with standards that are set.
1.15 Be familiar with all work care legislation and ensure that all incidences and accident are correctly recorded on the appropriate form and report immediately to the Personnel Manager. Ensure that all staff are carrying out their duties in a safe manner at all times.
1.16 Compile on a daily basis the revenue/cover report and presents it to F&B Management nightly, including any relevant information i.e. regular guests, promotional sales and any appropriate activities.
1.17 Responsible for the set-up, implementation and upkeep of cardex system, using business cards, guest comments and personal preferences.
1.18 Have a complete knowledge of all drinks lists, menus and wine list and to be able to advise guests accordingly. Detailed knowledge of Beverage products in detail and of all other F&B outlets and Hotel service is also required.
1.19 Ensure adequate mis-en-place i.e. condiments, linen, stationary, chinaware, glassware, silverware etc. As laid down in outlet par stocks and keep efficient control of these items.
1.20 To practice economy in all areas, including use of water, electricity, etc. Maintain high standards of hygiene and cleanliness of the working area up to the required Health & Safety level. Also make sure that equipment is in a good and safe working order.
1.21 Responsible for overall appearance and set up in the Bar, Lounge and Mini Bar, and the checking of standard of cleaning and housekeeping and the upkeep of repairs and maintenance in the outlet and reporting to relevant Departments any correction of points not up to standard. Follow-up of reported points to be carried out at all times.

Primary Location: AE-AE-United Arab Emirates
Work location/ موقع العمل: HOSP – Al Barsha – Dubai, UAE HOSP – Al Barsha – Dubai, UAE HOSP – Al Barsha – Dubai, UAE, , Dubai
Job: Landmark Hospitality Food & Beverage
Organization: Citymax Hotels UAE
Schedule label /الجدول الزمني: Regular
Shift: Standard
Job Type: Full-time
Day Job
Job Posting/نشر تسمية الوظيفة: Oct 15, 2020, 7:51:00 AM

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