ASSISTANT BAR MANAGER

• Deliver Food and Beverage service of a high standard and in accordance with departmental standards and procedures
• Develop departmental standards and procedures to promote salesmanship, beverage creativity, and profit
• Communicates to his/her superior any difficulties, guest comments, and other relevant information
• Delivers daily briefings and attends other Food and Beverage meetings as scheduled
• Delivers prepared training sessions in line with a departmental monthly calendar
• Prepares for service by ensuring the departments:
o Grooming is impeccable and in accordance with ICHG personal presentation standards
o Equipment is clean
o Equipment is sorted and stored
o Glassware is polished
o Requirements for special occasions are ready
o Music is on
o Lighting is on
o Outlet is ready for service and guest comfort
• Carries out effective service by ensuring all staff are aware of their role in:
o Greeting and seating guests
o Explaining and up-selling daily beverage specials
o Processing food orders accurately
o Using trays and tray jacks effectively
o Quickly taking food and beverage orders
o Ensuring payment methods are handled accurately
o Ensuring working areas are cleaned and re-set quickly
o Ensuring the bar is clean
o Regularly cleaning ashtrays
o Conversing with Guests in relation to the food and beverage products
• Carries out effective beverage service by ensuring:
o Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
o Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
o Promoting and selling cocktails to guests
o Making and presenting cocktails
o Coffee and tea is served hot and in accordance with standard
• Patron care standards are adhered to by ensuring:
o Guests are advised on alcoholic beverages
o The strengths of alcohol is advised and guests are advised as to their effect
o Compliance with legal provisions of local liquor codes
o Level of intoxication of guests is assessed and appropriate action taken
o Advise guest on the hotel's policy of smoking
o Monitor factors which interfere with the total experience of the guest
• Cellar operations are carried out including:
o Correct use of refrigeration system
o Effective operation of the post-mix syrups bulk dispense system
o Operating the beer reticulation system
o Adhering to stock control procedures
• Take appropriate action to resolve guest complaints
• Requisition bar items according to bar stocks
• Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
• Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
• Assist the Food and Beverage Manager to source and review outlet musicians
• Assist to promote the musicians
• Design promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Manager
• Works with Superior on manpower planning and management needs
• Works with Superior in the preparation and management of the Department's budget