Bar Manager

POSITION:        Bar Manager  

SUMMARY STATEMENT 
The function of the bar manager is to drive and develop the team to perform at a World Class level. The individual will be fully accountable for the entire financial outcome of their allocated department – Wages, COGS, Expenses, maintenance, & overheads.  

The bar manager will assist in the responsibility for managing operational and staffing requirements for the department, maintaining the highest of standards at all times. They will take leadership and direction in implementing regular trainings and ensure thorough inductions for new employees are complete.

In summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects.

SPECIFIC RESPONSIBILITIES

1. Responsible for the people, product, service of the beverage program within the hotel.
2. Continually analyze and assess performance of the beverage program against its stated objectives; formulate strategies and enact remedies as appropriate alongside the VM.
3. Work in conjunction with F&B, Sales, and marketing teams to formulate and strategies business and sales ideas – Explore opportunities through research and early activations.  
4. Assist F&B director and VM’s with staff recruitment, training and rostering of Front of House staff in order to ensure guest expectations are exceeded at all times. Training calendar to be created.
5. Systems and point of sale operations.
6. Monitor production from the bar & kitchen to ensure high beverage & food standards for all guests.
7. Involvement in relevant WHS, sustainability and food safety sub committees.
8. Maintain wage and beverage costs as per targets – report daily on rostered Vs actual. 

FUNCTIONS & DUTIES 

1. Ensure optimum performance in specific duties and special projects as assigned.
2. Lead by example in providing excellent customer service in a warm and friendly manner, and showing pride in the QT brand.
3. Maintain formal training plans, and conduct “on the job” training sessions for Front of House staff
4. Implement SOP’s (floor & bar), opening and closing procedures, various checklists required for service, ensuring standards are maintained at all times
5. Monitor the floor and when under pressure during service, be of assistance in supervision and operation
6. Monitor service personnel’s appearance and grooming
7. Effective rostering to ensure all regular service and events are adequately covered, with sufficient notice given to staff
8. Maintain a daily, weekly and monthly inspection check for all areas.  Ensure proper follow up to attain maximum cleanliness and security. Record and communicate any maintenance and cleanliness issues. 
9. Maintain cost control to ensure the Events department budgeted profit is achieved
10. Ensure good management of beverage and consumable stock levels, liaising with suppliers of packaging, beverage and other items as required
11. Ensure weekly and monthly beverage stock takes are performed
12. Ensure monthly crockery, cutlery and glassware stock takes are performed
13. Ensure a clear and open communication with business owner and senior managers 
14. Ensure a clear and open communication with F&B directors & Head Chef in regards to events needs
15. Be aware of and adhere to all procedures including security, fire and the Workplace Health and Safety Act
16. Be familiar with and observe all house rules and policies as set out in the Employee Handbook.               

PERSONAL SPECIFICATION

• Hold current Responsible Service of Alcohol certificate
• Excellent personal presentation
• Project a professional image at all times
• Demonstrate hygienic work practices
• Organize time and work efficiently & effectively
• Establish rapport easily
• Work under pressure without negative impact
• Effective verbal and written communication skills
• Develop and maintain co-operative working relationships
• Have the ability and willingness to undertake further development
• Have a positive “can do” attitude
• Understand the requirements of working in the events industry and embrace them

ANTI DISCRIMINATION
To understand that harassment of any form will not be tolerated in the workplace and to report any forms of harassment to General Manager or Director of F&B. To act in accordance with Equal Employment Opportunities and to promote individuals based on merit and skill.

HOURS
Ordinary hours may be worked over any day of the week, from Monday to Sunday inclusive. Roster arrangements will be established in accordance with business demands, and may comprise a combination of day and night shifts.

WORKPLACE HEALTH & SAFETY

• Ensure the health, safety & welfare of employees by adhering to your responsibilities as outlined in the WHS Policy, and associated health & safety procedures.
• Allocate sufficient resources for the practicable elimination or control of workplace hazards/associated risks in order to maintain a safe working environment and safe systems of work.
• Promptly and effectively deal with occupational injury and illness through active involvement in the return to work process.  All incidents to be investigated and corrective action implemented.
   

This job description is not intended to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this position. It is intended to provide a description of the principle elements essential for the performance of the job. All descriptions are subject to change.