Bascule Bar Manager needed at Accor Hotel

Job Description

Scope of Position:

• Responsible for bar daily shift operations and supervision of staff.
• Position assists with promoting the Bar, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget.
• Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Managing Bar Operation

• Daily supervision, coordination and direction of the outlet and staff while anticipating and ensuring prompt, courteous service.
• Maintains the large collection of whiskey and assist procuring.
• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all local, state and Federal beverage and liquor laws.
•  Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Ongoing control and enhancement of quality standards and guest service.
• Ensuring that the Bar maintains a first class and positive visual impact including ambiance, cleanliness, orderliness, décor and service flows.
• Working together with the culinary team, to develop new menu ideas and promotions.
• Working with the bar team to create new ideas and promotions resulting in increased opportunities for Food & Beverage Sales.
• Working with the culinary, stewarding and restaurant team to ensure and promote that teamwork is a strong component of the daily service culture.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Maintaining high staff morale and team spirit within the department.
• Leading and coaching all colleagues within the department. 
• Overall recruiting, staffing and scheduling, ensuring adequate staffing levels to satisfy guest needs.
• Establish and implement 5-star service levels.
• Monitoring and continued development of Food & Beverage controls within the bar.
• Control and analyzes the level on the Quality of Service, Guest Satisfaction, Employees Satisfaction, Operating Equipment, Grooming Standards.
• Conduct training, promotional plans, interviewing, employee orientation and job performance management, within the bar.
• Participate in service as necessary in accordance with Outlet needs.
• Create and innovate new ideas and promotion to generate revenue.
• Liaise with Food & Beverage Management to ensure exceptional work standards.
• Maintain the Outlet’s cleanliness as well as ensuring all maintenance needs are looked after.
• Participate in the preparation of the Food and Beverage department budget and goals.
• Schedule guest reservations and arrange for private functions or special events.
• Attend and participate in the daily Food and Beverage meetings.
• Check opening and closing duties assigned to all the staff.
• Maintain and ensure staff timesheets are updated.
• Conduct pre- opening briefing within the bar.
• Track and compile daily, monthly, yearly sales reports.
• Ensure that the Outlet maintains the high-quality service standard.
• Perform daily checks on staffing level, quality control, maintenance and cleanliness.
• Ensures adherence to Accor Code of Ethics
• Perform other duties as and when required.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.

Communication and Conduct

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Communicates critical information to the Bar staff regarding each event.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
• Attend all F&B meetings, Health and safety meeting, and hotel staff meeting as and when required.
• Ensure all relevant information is handed down to the team.
• Assist all staff when needed and be hands on.

Health and Safety

• Ensuring a safe and healthy work environment for all guests and colleagues including front and back of house.
• Always ensure Health & Safety protocols and Environmental initiatives are followed.
• Enforce hygiene standards throughout bar and inspecting all areas.
• Employee grooming and manning levels are in order and takes appropriate action when necessary.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Reports suspicious people, parcels, and behaviours to Security.
• Assist with Hygiene Audits where necessary.

Stock Management

• Ensure Stock Takes are conducted accurately.
• Loading orders on Materials ahead of time to ensure smooth production.
• Planning and controlling the par stock level within the bar area.
• Ensure all stock is stored correctly and in line with the Food Safety management system.

Training and Development

• Coaches, counsels, disciplines, and develops subordinates.
• Trains staff on liquor control policies and procedures.
• Conduct whiskey tasting and train staff to do so too.
• Manage all bar staff, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the T&C department.
• Perform employee reviews and performance appraisals.
• Create and implement colleague-training initiatives.
• Ensure staff are informed of all online training to be completed and ensure due dates are met.
• To train their subordinates and always ensure an enjoyable working environment.

Sustainability and Stock

• Ensure correct use of ingredients and avoid wastage at all costs.
• Use ingredients seasonally.
• Control stocks for daily use in the outlet to ensure service requirement are met.

Qualifications

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and registered level 3 Culinary Diploma 
• International experience would be advantageous.
• Minimum of 4 years progressive management experience in a luxury hotel related field. 
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation.
• Prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills.