Assistant Bar Manager

Job description

Key tasks

-To ensure that the monthly forecasted food and beverage revenue figures are achieved for this outlets
-To strictly adhere to the established operating expenses and that all costs are controlled for this outlet
-To ensure that the outlet is managed 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 and coach in the operation and be visible during peak times.
-To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that all outlets are adequately equipped.
-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 conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for all outlets.
-To control the requisitioning, storage and careful use of all operating equipment and supplies for all three outlets.
-To conduct daily pre shift briefings to employees on preparation, service and menu.
-To liaise with the Kitchen and Beverage department on daily operation and quality.
-To handle all guest complaints, requests and enquiries on food, beverage and service.
-To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
-To ensure that all outlet cashiering procedures are strictly adhered to.
-To ensure that a supervisor in all three outlets is always visible and available on duty.
-To identify in conjunction with the Director of Food and Beverage / Assistant Director of Food & Beverage market needs and trends.
-To monitor and analyze the menus and product of competitive restaurants and pool bars.
-To assist the Executive Chef in developing menu 'specials', buffet themes and to prepare recipes and specifications for Beverage signatures items for the brunch.
-To plan and implement an effective sales plan and promotional activities in this outlet.
-To provide the Director of Food and Beverage / Assistant Director of Food & Beverage with recommendations for the advertising campaign and assist in putting together
the advertising brief and attend subsequent meetings.
-To revise and update all three outlets Departmental Operations Manual on an as needed basis.
-To participate 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 submit to Food and Beverage Office before opening the outlet the following:
Operations Manual
Opening and Closing Procedures Outlet Policy and Procedures
Pricing Structure
Food and Beverage Menu
-To maintain the Daily Log Book for the outlet.
-To submit to Food and Beverage Office the following:
Monthly Outlets Report
Holiday Critique / Vacation Planner
Monthly Objective Review for all three outlets
Monthly Training Report for all three outlets
-To plan the outlet 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
Resources Department and Food and Beverage office.
-To maintain the outlet bulletin board.
-To submit all guest/employee incident reports for each outlet
-To report 'lost and found' items for each outlet. To attend twice a month Food and Beverage Meeting and Daily Operations Meeting.
-To prepare forecasted P&L statements for promotional nights and events according to the annual business plan.
-To carry out any Executive Duty as scheduled.
-To ensure that the outlet is kept clean and organized, both at the front as well as the back of house for all three outlets.
-To conduct weekly walkthrough inspections together with the Assistant Director of the Food & Beverage.
-To liaise and organize with housekeeping and stewarding department that the established cleaning schedules are strictly adhered to.
--To issue repair and maintenance work orders to ensure the proper maintenance of the outlets.
To maintain a high standard of personal appearance and hygiene at all times.
-To conduct monthly employee meetings and provide a summary with issues / solutions to Director of Food and Beverage / Assistant Director of Food & Beverage
-To attend all meetings as required by Executive Management.
-To prepare and participate in the Monthly Objective Review.
-To undertake any reasonable tasks as assigned by the Food and Beverage Department.
-To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.
-To develop departmental trainers and assign training responsibilities.
-To conduct staff performance appraisals as required.
-To identify and develop young talents within the organization for future potential growth within the group.
-To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment for all three outlets.

Sofitel and its Ambassadors

The Sofitel brand is based on three core values guaranteed by each employee every day:
A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness.

Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance , they create and nurture a relationship with their guests.
The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters.

  Watch the video

Desired profile

Skills

Level of Education Secondary professional education
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Fluent)
Optional languages French (Working level)
Arabic (Working level)

Essential and optional requirements

·  Access
·  Excel
·  Power Point
·  Word
·  HACCP
·  Micros
·  Opéra