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 and Kempinski standards, driving sales and maximising profit.
OVERALL OBJECTIVES
- Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
- Develop outlet in an entrepreneurial manner, looking for opportunities to generate more business at all times.
- Supervise the team members on shift to ensure highest level of service and set-up standards as required by the department and hotel.
- Build close working relationship and effective communications with other departments.
- Prepare bar menu design in cooperation with bartending team and Sommelier.
- Conduct monthly inventory of operating supplies and equipment.
- Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
- Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
- Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools.
- Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
- Follow food and beverage safety and hygiene policies and procedures.
- Lead the service and act as a role model to the team.
- Other ad-hoc duties as assigned.
REQUIREMENTS
- Warm, pleasant, friendly and confident, with good interpersonal skills.
- Possess good command of English
- Have an excellent understanding of beverages in general including ingredients and techniques.
- Minimum 2 years’ experience in a similar capacity.
- Diploma in Hospitality or F&B Service
- Positive attitude and able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
- Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures.
- Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.
