Supervises and coordinates in the activities of all Bar personnel assigned to regular and function bars.
Sees to it that standard recipes for alcoholic and non-alcoholic drinks are followed; trains all Bar personnel with regard to drink content and preparation.
Prepares daily assignments of personnel based on event orders and volume of business.
Approves requisitions of all bars seeing to it that par stocks of beverages in storeroom is maintained and initiates necessary requisitions.
Attends to guests? complaints and problems regarding services in outlets or functions. Checks lounge and Bar logbooks for problems and guests? complaints which may be occurred in his absence.
Initiates purchase requisitions, misconduct memos, employee ratings, spoilage and breakage reports and other inter-office memos.
Ensures that bars are clean, orderly and prepared for business; supervises the set up of bar counters, including the mise-en-place.
Participates in the activities of his personnel.
Performs other duties as may be assigned.
To coordinate the outlet operations efficiently according to the established concept statements.
To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
To assign responsibilities to subordinates and to check their performance periodically.
To assist in controlling the requisitioning, storage and careful using of all operating equipment and supplies
To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and that the outlet is adequately equipped.
To assist in conducting monthly inventory checks on all operating equipment and supplies.
To carry out monthly, quarterly, bi?yearly, yearly inventory of operating equipment.
To establish a rapport with guests maintaining good customer relationship and assisting to update guest history files.
To do and control the requisitioning, storage and respect all par stocks of the Food & Beverage Outlets
To conduct daily pre?shift briefings to employees on preparation, service and product knowledge.
To attend all meetings as required by Executive Management.
To conduct and/or contribute to regular departmental Communications Meetings.
To attend Daily Operating Meeting and discuss relevant information.
To assist in planning and organizing Special promotions within all outlets.
To liaise with the Kitchen and Beverage department on daily operation and quality.
To assist in the operations and be visible during peak times.
To ensure that the outlet cashiering procedures are strictly adhered to.
To assist in the revision and updating of the outlet Departmental Operations Manual on as needed basis.
To assist in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.
To maintain the Daily Log Book.
To assist the Outlet Managers in developing menu specials and to prepare recipes and specifications for all Beverage items.
To assist in planning the outlets weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business and submit a copy to the Human Recourses Department.
To assist in maintaining the outlet bulletin board.
To handle all guest complaints, requests and enquiries on food, beverage and service.
To handle difficult guest in conjunction with the security department
To log all guest/employee incident reports.
To report lost and found items.
To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
To liaise and organize with Housekeeping and Stewarding Departments that the established cleaning schedules are strictly adhered to.
To issue repair and maintenance work orders to ensure proper maintenance of the outlet.
To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manual.
To maintain a high standard of personal appearance and hygiene at all times.
To ensure that the Departments operational budget is strictly adhered to and that all costs are controlled and expenditure approved.
To undertake any reasonable tasks as assigned by the Food and Beverage Department
To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.
To ensure rosters are posted and timesheets submitted on time with a copy to the Human Resources and Food & Beverage Departments.
To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
To assist the Outlet Managers in conducting employee performance appraisals.
To identify and develop young talents within the organization for future potential growth within the group.
