Assistant Bar Manager - 29/30 Rooftop Bar at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bar Management, Beverage Program Curation, Inventory Management, Staff Supervision, Guest Relations, Menu Planning, Financial Control, Training and Coaching, Operational Leadership, Compliance Management, Scheduling, Performance Evaluation

Industry

Hospitality

Description

Natural Talent Explore an exciting new career path at W Hotels where your natural talent is celebrated. W Hotel’s work culture is uniquely designed to spark your imagination and curiosity while bringing the W experience to life for guests. W Sydney is now casting for an Assistant Bar Manager to support the operations of the WET Deck and the 2390 (Rooftop Bar). Reporting to the Director of Beverage & Food, this is an integral role that presents an amazing opportunity to contribute to the world’s largest W Hotel. The Assistant Venue Manager’s primary responsibility includes managing the WET & 2930 Bar team and a high volume and fast paced bar operation. The Assistant Bar Manager is expected to constantly strive to maximize talent and guest satisfaction, as well as revenues and profitability. Additional responsibilities include menu planning, maintaining standards, and effectively managing liquid inventories. It is important for the manager to prioritize guest and talent satisfaction while still adhering to the operating budget. If you are passionate about curating bold and authentic experiences for our guests, creating memories for a lifetime, activating B&F programming, and leading a team of fun-loving individuals who go above and beyond to deliver exceptional experiences to our guests then this exciting role is for you. JOB SUMMARY Plays a significant role in the daily supervision of the venue operations and assists with menu planning, maintains sanitation standards, and assists talent and hosts on the floor during peak meal periods. Strives to continually improve guest and talent satisfaction. Determines training needed to accomplish goals, then implements plan. ABOUT THE ROLE Managing Venue Operations * Work closely with the venue manager to curate beverage and food programs and the beverage lists for the venue based on the concepts and keep up to date as per market trends * Manage the daily operations ensuring that the talent is briefed on the service expectations. * Ensure talent is working together as a team to ensure optimum service and that guest needs are met. * Inspect grooming and attire of talent and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. * Inspect storage areas for organization, use of FIFO, and cleanliness. * Complete scheduled inventories and stock and requisition necessary supplies. * Monitor dining rooms for seating availability, service, safety, and well-being of guests. Complete work orders for maintenance repairs. * Assist management in hiring, training, scheduling, evaluating, counselling, disciplining, motivating and coaching talent; and serve as a role model and first point of contact for the Guarantee of Fair Treatment/Open Door Policy process. * Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. * Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs control, beverage potentials, sales mix analysis for beverage and food, issue & returns, beverage & food safety standards, inventories, financial spot checks. * Ensures compliance with all Bar/Lounge policies, standards, and procedures. Assisting in Management of the Venue Team * Handles talent questions and concerns. * Monitors talent to ensure performance expectations are met. * Provides feedback to talent based on observation of service behaviours. * Assists in supervising daily shift operations. * Supervises venue and all related areas in the absence of the Venue Manager. * Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Fostering an Environment that Creates Exciting and Memorable Guest Experiences * Provides services that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Displays hands on leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. * Empowers talent to provide excellent customer service and acts as the guest service role model for the venue. * Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of beverage and food, service levels and overall satisfaction and address any problems or complaints. * Verifies corrective action is taken to continuously to improve service results. * Manages service delivery in venues to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and beverage and food delivery, fulfillment of special requests, collection of payment & invitation to return). * Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Conducting Human Resource Activities * Supervises on-going training initiatives. * Uses all available on the job training tools for talent. * Communicates performance expectations in accordance with job descriptions for each position. * Coaches and counsels’ talent regarding performance on an on-going basis. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluates results to choose the best solution and solve problems. * Assists servers and hosts on the floor during meal periods and high-demand times. * Recognizes good quality products and presentations. * Supervises daily shift operations in the absence of the Venue Manager. MI RECOGNITION Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, Diversity Inc and Great Places to Work Institute, among others. GREAT PLACE TO WORK CERTIFIED Marriott International has been certified for Great Place to Work since 2023 CTA TO LEARN MORE Visit whotels.com/careers to learn more about our workplace culture and career opportunities. DIVERSITY AND INCLUSION STATEMENT Marriott International is an equal opportunity employer that does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities

Supervise daily operations of the WET Deck and 2930 Rooftop Bar, ensuring high standards of guest satisfaction and operational efficiency. Manage the bar team, oversee liquid inventories, and assist in beverage and food program planning.