Bar Supervisor (Giám Sát Quầy Bar)

• Maintain complete knowledge of F&B offer and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Inspect all aspects of the outlet environment ensuring compliance with standards of cleanliness and order and direct respective personnel to rectify deficiencies immediately.
• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards.
• Anticipate guest's needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Resolve guest complaints, ensuring guest satisfaction.
• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.
• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.
• Responsibility for the creation of cocktail menus and Update menu changes on the Point of sale (POS) terminal.
• Development and implementation of new international trends to set exceedingly expected standards within the industry
• Implement and ensure the Company Health, Hygiene & Safety Policy is met at all times.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Coordinate music tapes and entertainment, ensuring correct volume and appropriateness to clientèle.
• Establish par levels for supplies, liquor, beer, wine and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Responsibility for all beverage purchases, inventories and stock levels within the operation.
• Regularly check storage areas for proper supplies, organization and cleanliness.
• Review sales and beverage costs for previous day; resolve discrepancies with Accounting. Track actual against budget.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees