Bar Manager

at  Louis Fitzgerald Group

Maximise guest satisfaction and food and beverage profitability by providing efficient, prompt, trouble free, courteous, quality food and beverage service to guests.

SKILLS NEEDED

Bar Skills, Bar Service, Building Teams

PRINCIPAL ACCOUNTABILITIES

• To provide efficient, prompt, trouble free, courteous and profitable quality bar service
• Upsell to guests suggesting a cocktail, wine or non-alcoholic beverage and recommending promotional items. Upsell products with a higher profit margin
• Maintain a thorough knowledge of beverage recipes, mixing procedures and bar inventory
• Maintain responsibility for the set up and cleanliness of LJ’S Bar, Function bar, store room and cold rooms
• Stock and order all supplies and glassware
• Display beverage selection in an attractive manner
• Maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, customer ledger, human resources and stock handling
• Evaluate bar menu, with customer feedback and give suggestions for improvement to Hotel Manager
• Full knowledge of alcohol and liquor policies and regulations, and comply fully with them
• Ensure all items served are billed for accurately
• Control of costs in line with budget
• Utilise leadership skills and motivation to maximise employee productivity and satisfaction
• Monitor department’s overall service, interaction with other departments, and team work daily, and encourage good relationships through good communication and regular meetings
• To greet guests as they arrive to dine and escort them to their table in a professional and friendly manner.
• The supervision of LJ’s bar team with regard to all aspects of food service. To ensure the agreed standards of presentation and service are maintained.
• To ensure that all mis-en-pleace is prepared for everyday service in the bar.
• To ensure all work is carried out in a hygienic manner and that the work area has excellent hygiene standards.
• To sell other facilities and services to guests and to make recommendations.
• To discuss your own training needs with regard to career progression.
• To attend and assist, training sessions when required. To recognize and provide the team with their training needs.
• To ensure that requisitions relevant to your area are completed for dry goods in a timely manner.
• To motivate the team and ensure that staff morale is kept high at all times. To promote a sense of team spirit within the restaurant and with all other departments.