Reporting to the Outlet Manager, responsibilities and essential functions include, but are not limited to:
ā¢ Oversee daily operations of the hotel bar(s), including lounge, bar terrace, or specialty bars.
ā¢ Ensure high standards of beverage service and hospitality are maintained at all times.
ā¢ Supervise bar set-up, cleanliness, stock levels, and service preparation.
ā¢ Train, and supervise bartenders and bar staff.
ā¢ Schedule shifts effectively and manage team performance.
ā¢ Conduct regular staff training in product knowledge, customer service, and safety protocols.
ā¢ Ensure guests receive professional, prompt, and courteous service.
ā¢ Handle guest inquiries and complaints efficiently and with discretion.
ā¢ Promote guest satisfaction and loyalty by providing memorable experiences.
ā¢ Design and update beverage menus in collaboration with the Director of Food & Beverage and Executive Chef.
ā¢ Maintain knowledge of international drink trends and introduce innovative cocktails.
ā¢ Monitor stock levels, order supplies, and manage supplier relationships.
ā¢ Implement cost control procedures and minimize wastage.
ā¢ Conduct regular inventory checks and ensure accurate stock records.
ā¢ Ensure compliance with local licensing laws and hotel policies.
ā¢ Maintain hygiene and safety standards in accordance with health regulations.
ā¢ Lead responsible alcohol service training and implementation.