Bar Manager (Sailing Club Beach Club)

• Must be familiar with the procedures and standards of the assigned outlet.
• Plan, control, and coordinate Outlets organization and activity.
• Apply and ensure the application of standards and procedures set by SSNVB and those resulting from the Restaurant's Food and Beverage Policy.
• Participate in managing the department's personnel in terms of hours, public holidays discipline, and training according to instructions from F&BM/AF&BM.
• Apply and ensure the application of procedures and regulations concerning hygiene and safety.
• Make sure that all material and equipment made available to the Outlet is correctly used.
• Make a concerted effort to report and control breakage.
• Participate in inventory taking at scheduled times.
• Attends and contributes to the daily Food and Beverage meeting.
• Before each service, check Restaurant cleanliness and set-up.
• Make sure that host levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
• Participate in service as necessary to ensure agreed standards are met.
• Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.
• Conduct pre-meal briefing.
• Take responsibility for reception and service quality, supervised directly by the F&BM/AF&BM.
• Pay attention to guests' comments and suggestions; immediately take all required corrective measures and send remarks to F&BM/AF&BM.
• In cooperation with F&BM/AF&BM, develop initial and in-service training programs, and ensure follow-up, paying particular attention to improving reception and service quality.
• Make any suggestion to F&BM/AF&BM likely to improve service quality.
• Send daily outlet logbook to F&B office.