BAR MANAGER

Job description

Key tasks

1- Responsibility and means
• Conduct associates daily briefings to cover information as: VIP guests, special needs, regular guests and any known preferences, Food information
• Maximize monthly meetings marketing promotions plan
• Schedule team shifts based on business needs
• Maximize business opportunities, up sell and cost reduction, without compromising standards
• Applies the brand’s quality standards (SOP)
• Ensures Hygiene standards are being meet throughout the Urbane Lounge and Pool Bar and connector service areas
• Focus and constantly approaches customers to check the guest
• Provides a friendly and personal welcome guests and focus on service
• Assumes 100% responsibility for quality guest’s experience
• Promotes the bar offers and signature beverages
• Learns the names and personally recognize our regulars
• Accept guest payment, process credit card charges and make change (if applicable)
• May have to serve guests located outside the Urbane Lounge and Pool Bar

2- Professional techniques/ Production
• Prepare and serve alcoholic and non-alcoholic drinks consistent with the Urbane Lounge and Pool Bar standard drink recipes
• Manages the stocks and setup the bar in line with brand standards at all time
• Serves guests at the outlet, organizing his/her work to suit fluctuations in numbers
• Ensures equipment remains in good condition
• Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages
• Applies the standard procedures for opening and closing point of sale
• In charge of restocking and replenishment of bar inventory and supplies

3- Administrative responsibilities
• Responsible for connector rosters and payroll cost, ensure adequate coverage according to business and established practices; Plans work assignments based on room occupancy forecast, Banquet activity and VIP list
• Control and monitor the par stock for operating supplies ensuring smooth operation
• Keeps accurate record of damages and breakages and well balance stocks levels at all times
• Maintains an updated daily log book for connector briefing; guest numbers forecast and all talked about in the daily briefing
• Make frequent suggestions to Management in reference to improvement of general operation, F&B promotions, cost control and profitability

4- Team management and cross-departmental responsibilities
• Communicates and works in close cooperation with the all other departments (kitchens, bars, lobby, banquet, restaurant etc.)
• Manage bar and its operations as well as managing bartenders responsible to you

5- Commercial/ Sales
• Comfortable and familiar with all the hotel services and informs guests accordingly
• Promotes the outlet special and signature offers, and full range of products
• Creates a friendly atmosphere at the bar
• Increases bar revenue through additional sales techniques

6- Hygiene/ Personal safety/ Environment
• Ensures the workplace remains clean and the safety of consumable goods by always respecting HACCP standard and FIFO procedure
• Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel’s security regulations (in case of fire or emergency)
• Respects the hotel’s commitments to the “Environment Chart” (saving energy, recycling, sorting waste etc.)

7- Technical responsibilities
• Weekly basis outlet inspection; checks overall restaurant appearance, addresses working maintenance to engineering Dept., fittings and operating equipment in good condition at all the time

8- Human Resources responsibilities
• Ensure all connector strive to have immaculate grooming and appearance, clean and well pressed uniforms
• Recommend connector promotions by performance appraisals
• Trains connectors according to the established procedures and SOP’s
• Supervise the orientation of all new connector
• Conducts interview with prospective connector
• Establishes effective connector relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and connectors

Pullman and its people

The Pullman promise is built around its three values: commitment, adaptability and creativity , and these are orchestrated throughout the hotel by a specific human resources and management policy:

• Body & Soul, the service attitudes model developed by Pullman

• Welcomer, Quality & Attitude Manager, Event Manager - some of the new Pullman professions

• A Pullman “school” of leadership, focusing on creativity.

Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential Vietnamese (Primary tongue)
English (Working level)

Essential and optional requirements

Education / Professional experience
• Degree or diploma in F&B and/or Hospitality Management
• At least 2 years’ experience in the same position
• Good presentation skill and team management
• Language skills: fluent in Vietnamese and business English