Assistant Bars Manager
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Assistant Bars Manager

Elysium

Posted

Expired

Assistant Bars Manager

About the job

TITLE: ASSISTANT BARS MANAGER


Department : Bars

Reports to : Bars Manager (Head Barman)

Substituted by : Barman A

Responsible for : Barmen A & B, Bar Waiters A, B & C,
Commis Bar Waiter


JOB PURPOSE

The Assistant Bars Manager will ensure that the Bars run smoothly and in the most efficient and effective manner, in the absence of the Bars Manager. He/she will ensure that guests receive the highest possible standards of service. He/she will also effectively develop and manage his/her department’s human resources, equipment and provisions. He/she will also be pro-active in maintaining and/or improving the Bars profitability in accordance with Hotel policies, procedures and standards.


MAIN DUTIES

1. CUSTOMER AWARENESS

• To understand who are the customers, both external (Hotel guests) and internal (all Hotel employees), their expectations and needs, establish and maintain relationship/rapport through service and over the long term.
• To seek and action customer feedback at every opportunity and learn from complaints.
• To implement and train the correct hotel service standards, monitor and strive for continuous improvement.
• To project a positive, professional and friendly image to the guests and employees.
• To develop and/or maintain the file of guest preferences in the Bars (e.g. favourite product type, requests, birthdays, special occasions, etc).



2. HEALTH AND SAFETY AND QUALITY ASSURANCE

• To ensure a safe workplace by identifying hazards and taking corrective action and to instruct employees on specific safe work practices (e.g. use of proper footwear, cleaning up after spills, etc).
• To thoroughly understand, adhere and train in all Hotel’s quality standards in product presentation, service, customer service, cleanliness and hygiene.
• To ensure strict adherence to manufacturers’ instructions for safe use of all equipment and understand any risks involved in operating machinery and other equipment.
• To monitor all Bars activities by actively participating in the service and be vigilantly attentive to service details and all produce quality.
• To co-ordinate effectively with the related/dependent departments through regular contact, before, during and after service/shift about speed of service, item availability and popularity, inter-relations.
• To inspect all Bars daily (front and back) to ensure cleanliness, physical condition and functioning equipment.


3. SERVICE DELIVERY

• To deputise for the Bars Manager in his absence.
• To ensure that all Bars logbooks are updated daily and signed.
• To ensure the daily supervision of all subordinates ensuring that their actions, duties and opening and closing duties are carried out in accordance with the pre-set procedures.
• To keep the work station well organised and neat.
• To ensure that the point of sale / computer system is correctly operated.
• To demonstrate thorough knowledge and ability in the execution of the service steps (following the sequence of service) during operational hours.
• To sense guest needs and quickly respond to maximum satisfaction.
• To co-ordinate resources and ensure that ‘special events’ are efficiently organised.
• To understand and ensure that his subordinates understand the ingredients, origins, combinations, methods of preparation, presentation and service of all food products, hot and cold drinks, wines, cocktails, other speciality drinks and cigars served.
• To ensure that drinks and cocktails are prepared according to original recipes.
• To confidently recommend drink and wine selection to match menu items and guest preferences.
• To inform superiors about incidents, observations and developments that affect Guests, the Hotel’s activities and his post.


4. REVENUE IMPROVEMENT

• To ensure his subordinates and team members confidently merchandise all food, drinks, speciality drinks, cocktails, cigars and special features, using “up-selling skills” and follow the method actively.
• To ensure his subordinates and team members use the standard jigger for measuring liquor.
• To ensure his subordinates and team members know and use the ‘Pouring Brands’ or special ‘items to sell’ as specified by superiors.
• To implement and follow the Bars’ sales plan, promotions and entertainment.
• To implement ideas for “special events” (i.e. wine tasting, classes, food preparation, etc).
• To identify, in conjunction with the Bars Manager market needs and trends.


5. FINANCIAL MANAGEMENT

• To ensure that strict cost control measures are controlled and adhered to in terms of storage areas/fridges to make sure stocks rotate correctly and new orders are in line with all Bars costs and business levels.
• To ensure all store Bars items are received and inspected upon delivery against the Bars’ perpetual inventory record.
• To ensure and monitor staffing levels and rotas are in line with revenue according to business levels, staff needs, new starters/leavers, labour standards and appropriately control labour costs.
• To instruct employees on proper equipment storage and handling to minimize breakage of china and glass and misuse of linen and silverware.
• To ensure that the Drink Consumption Form is completed during events.
• To communicate to the Bars Manager and all superiors, all deviations from standard portion size and methods of preparation.
• To ensure awareness of the department cost, identify the trends and liaise with the Bars Manager and superiors to suggest and take appropriate action.
• To communicate cost issues/financial status to all in the team in order to increase involvement and commitment.
• To co-ordinate with all superiors methods for controlling wastage.


STANDARD DUTIES

1. To implement the Hotel’s Internal Operating Regulations on the basis of the Employee’s Handbook.
2. To know, implement and participate in the Hotel’s vision and objectives as described in the written procedures of the Hotel.
3. To participate in the building of an efficient team of employees by taking an active interest in each other’s welfare, safety and development.
4. To report for duty punctually wearing the correct uniform and perfectly groomed at all times.
5. To inform his superior when leaving his station/area for breaks and at end of shift.
6. To inform his superior should he/she has any problems with his scheduled working hours.
7. To provide a friendly, courteous and professional service at all times.
8. To perform the duties with maximum efficiency and in the most productive manner, following the department’s induction and training program and do not hesitate to ask questions regarding the execution of his duties.
9. To use all correct standards and methods of service as stated in the Hotel’s Operations Manual.
10. To always co-operate, assist and help other areas/stations/people when they are busier than him/her.
11. To initiate new ideas to improve service and encourage all other staff to give their view.
12. 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.
13. To understand and adhere to the Hotel’s rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health & Safety, Cleanliness and the Environment.
14. To comply with Cyprus legislation and be conversant with and act in accordance with any such matters relating to his department.
15. To respond to any changes in the department as dictated by the needs of the industry, or Hotel operations.
16. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
17. To attend training sessions and seminars as required.
18. To attend and contribute to regular departmental communications meetings/briefings.
19. To ensure that all employees are treated fairly and consistently as outlined in the terms and conditions of employment, local legislation, and Hotel policies and procedures.

About you

QUALIFICATIONS

1. Graduate of a tertiary school of Hotel Management or Hotel and Catering School specialising in table service.
2. Three years experience in similar work.
3. Very pleasant and friendly personality.
4. Very good knowledge of spoken and written English is essential. Other languages are considered an additional advantage.
5. Managerial and Leadership skills.
6. Very good communication skills.
  • Language required: English.

The company

A luxury 5-star hotel on the coast of Paphos, Cyprus the Elysium Hotel has become synonymous with beauty, luxury and tranquillity.

Boasting the advantages of a Mediterranean island like Cyprus, the Elysium is a perfect destination for all seasons. With its private beach, its unparalleled views and array of amenities, it is ideal for both a couple’s romantic getaway, and as a desirable venue for Cyprus weddings and anniversaries. We also have a well established reputation as a family-friendly hotel, offering all the necessary facilities for parents to spend quality holidays with their children.

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Expired

Assistant Bars Manager

Paphos, Cyprus

Full-time, Indefinite

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