Bar Manager.
BARS MANAGER RESPONSIBLE TO: General Manager and Fourteen General Manager
HOURS OF WORK: As required to support the needs of the business
APPEARANCE: To be dressed in a smart and professional manner in conjunction with the Quality Standard of Hotel La Tour and as stated in your handbook.
LIAISON: Management, all HOD’s, Staff, External Suppliers and Contractors
DUTIES AND RESPONSIBILITIES
1. Be responsible for planning, organising and control of day-to-day operation of the department thereby ensuring the established standards of performance are maintained and total customer satisfaction is achieved.
2. Supervise the work of the team, allocating special duties and responsibilities.
3. To set standards in conjunction with the team and maintain these standards through training and promotion of training in all areas.
4. Ensure good communication throughout the Food and Beverage department at all times. To be fully aware of the requirements and restrictions of all liquor licensing legislation and the centre’s Entertainments Licence. To ensure that all bar staff work within these laws.
5. To ensure that all areas of responsibility, including delivery and refuse areas, are kept sanitised and free from dust and debris at all times, following, strict and pre-agreed cleaning schedules.
6. Attend meetings as requested by Management of the Hotel.
7. React promptly to any issues identified in the building check or food checks.
8. be responsible for the safe and secure control of the Bar liquor stock, crockery, glassware, cutlery, foodstuffs and Bar sundries.
9. To ensure the Restaurant, its fixtures, fittings and equipment are all maintained in perfect working order and impeccably clean.
10. To ensure that the bar and lounge area is always set up, as per function sheets and instructions received from the Conference Office personnel.
11. To be fully competent in the use of the Time and Attendance System SevenRooms Table Bookings System, PDQ Machines, Dect telephone System and POS systems.
STAFFING
1. To compile all staff rotas according to occupancy levels.
2. When staff vacancies occur, implement the recruitment procedure after consultation with the management.
3. To ensure good induction to the Department for all staff members, as outlined in the departmental induction check list.
4. To oversee the training of new staff as well as on-going training for existing staff, with particular attention to food safety.
5. To appraise staff on a regular basis and maintain a stable, motivated workforce, through objectives.
6. To achieve Departmental standards as defined in your Standards Manual and to follow the procedures laid down.
7. To communicate relevant matters to the team and ensure that they are familiar with hotel product knowledge and future plans.
8. Maintain staff discipline and grievance procedures in accordance with company guidelines and keeping records of problems where appropriate.
9. Be aware of implications of relevant employment legislation, equal opportunities, sex discrimination and race discrimination etc.
10. To develop a well-motivated team and recognise any lack of team spirit and ensure that remedial action is taken.
11. Ensuring all staff are fully compliant in training assigned to them with employee inductions completed and signed.
TRAINING
1. To carry out at least one 30 minute training session to the department every month, to address standards, new policies/procedures, guest feedback etc.
2. To evaluate standards achieved and identify the need for training, ensuring appropriate action is taken where required
3. Communicate all training requirements to line Manager.
4. To be committed to the ideas and beliefs of the Companies Living the Tour programme.
5. To contribute towards the revisiting and upgrading of the quality manual and standards of procedures contained therein.
6. Your work will be assessed throughout your employment as and when deemed necessary by your Supervisor, with regular six monthly appraisals being evaluated and recorded.
7. Completing Bright HR training within ten days of being assigned.
HEALTH AND SAFETY
1. To ensure that the Company Health & Safety procedures are implemented within the department.
2. To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met, including: Licensing, Allergens, Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, Manual Handling and any others.
FINANCIAL
1. To ensure that all the operating and payroll costs are maintained within budget and appropriate to business demands provide where necessary proposals for corrective action.
2. To be responsible for all stocks held in the department, its requisition, safe storage and usage to ensure proper control of costs achieved.
3. To ensure effective menu planning, writing and costing in line with the department’s budgets, to ensure the pre-agreed gross profit is without exception always achieved.
4. Control all operating expenses within the area in line with budgeted GP%.
MARKETING AND SALES
1. Promote by personal example give clear instructions and maintain good customer relations.
2. Monitor and be constantly aware of competitors’ operations.
GENERAL RESPONSIBILITIES
1. To ensure the accuracy of all information and respect its confidentiality.
2. To carry out any other duties as reasonably requested by your Management team.
3. As part of the larger team involved in maintaining the standards of the hotel, to be available for any reasonable assistance you may be requested to give in other areas of the hotel as business demands.
4. To be a valued member of Team La Tour, helping and advising colleagues where required, promoting the image of the hotel and that of the company at all times through active sales activity and a positive approach
5. To be aware of the security of the Hotel and the people in it. Be familiar with all emergency procedures and act positively both in the event of an emergency and to prevent one.
You may be called upon to perform duties comparable with the above, which describes only the primary features of the job and all other duties, which may be reasonably assigned by the General Manager. Your work will be assessed throughout your employment as deemed necessary by Management, with regular appraisals being evaluated and recorded.
JOB DESCRIPTION/RESPONSIBILITIES CLARIFIED AND AGREED BY:-
MANAGER_________________________________________________________ EMPLOYEE_________________________________________________________ PRINT NAME________________________________________________________
