Bar Manager

Job description

Key tasks

To manage his/her assigned outlet as a successful independent profit center, ensuring maximum guest satisfaction consistent with Accor’s International standards, through planning, organizing, directing and controlling the Food & Beverage operation and administration.

To be responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in preparing and serving of food & beverages in the restaurants.

To be flexible and extend job duties and responsibilities, which do not distinctly differ in nature from the original assigned work, including re-assignment to alternative departments and areas if required, to meet business demand and guest service needs.

To ensure that Food & Beverage is served to the guests in the assigned station / section in a courteous, professional, efficient and flexible manner consistent with established performance and productivity standards in any of the Food & Beverage Outlets (Restaurants, Bars, Room Service, Pool Restaurant) in order to maximize guest satisfaction and return clientele.

Financial:

• To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To ensure an effective payroll control through a flexible work force maximizing the utilization of employees and closely cooperating with other Food & Beverage outlets.
• 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 obtain and account for the correct settlement of all sales and be overall responsible for cashier/bar floats and their maintenance.
• To handle voiding, correcting, changing of restaurant, checks in accordance with the prescribed procedures and account for all checks used during each shift.
• To identify and correct any errors.
• To monitor operating supplies by maintaining and controlling established beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage.
• To ensure that the outlet cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.

Food & Beverage Product:

• Possesses working knowledge of beverages and cocktails.
• Executes the general responsibility necessary to minimize costs in operating the restaurant and achieving sales goals.
• To ensure that only fresh products are used in Food & Beverage preparation.
• To assist in the dispensing of beverages inside a bar, as and when required.
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up-sell alternatives.
• To keep F&B employees up to date with seasonally available products and new products on the market.
• To be fully aware of the UAE Municipality local legislation, laws and regulations pertaining to handling alcohol in the hotel premises and implementing them according to Municipality Standard and Procedures (e.g. during Public Holidays, Ramadan etc.)

Operational:

• To ensure that the outlet is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Novotel & Ibis Hotels Standards of Performance.
• To ensure that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures..
• To be responsible for the food hygiene and safety of the outlet as a whole by ensuring that all equipments are working properly and all employees are trained to work safely with it.
• To prepare and serve beverage orders and provide a courteous, professional, efficient and flexible service at all times, following the hotels Standards of Performance.
• Ensure adequate supplies of materials and requisitions for general supplies.
• Participates in planning of wine & beverage lists.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Secondary professional education
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)