Bartender Manager

Reports To: F&B director
Báo cáo để: F&B director

* Position Summary:
Vị trí tóm tắt:

Responsible for the management of all aspects and functions of the bar outlets (pool bar, cigar lounge), in accordance with hotel standards. Directs, implements and maintains BAR service within the Hotel, and ensure that customers are served promptly & courteously.
Additionally oversee hygiene and safety regulations. Motivate & lead the departments to work as part of the wider hotel team in order to promote a positive image of the Hotel at all times.


* Key areas of accountability:
Các điểm chính về trách nhiệm

Employee Selection
Tuyển Chọn Nhân Sự
Training & development
Đào Tạo & Phát Triển
Coaching & performance review
Hướng dẫn & Đánh Giá Hiệu Suất Công Việc
Outcomes to be achieved:
In this position, you are accountable to achieve the outcomes listed below:
Kết quả cần đạt được:
Với vị trí này, ông/bà được giao trọng trách đạt được những kết quả dưới đây:

• All employees selected meet the essential requirements of the employee specifications for their position
• Tất cả nhân viên được chọn đáp ứng các yêu cầu cần thiết được quy định cho vị trí được chọn
•Employees passing probation period have been trained in all essential tasks as per self-leadership assessment form
• Các nhân viên vượt qua thời gian thử việc sau khi đã được đào tạo ở tất cả những nhiệm vụ cần thiết theo mẫu đánh giá
• Training plans for all employees are prepared, implemented and regularly update
• Kế hoạch đào tạo cho nhân viên cần được chuẩn bị, thực hiện và thường xuyên cập nhật.
• Employee performers and high potentials have access to further professional and personal development training as per training plan.
• Nhân viên làm việc và có tiềm năng cao có cơ hội phát triển chuyên môn và kế hoạch đào tạo riêng.
• An active talent spotting program is in place to support succession planning and career growth for shining employees.
• Một chương trình tìm kiếm tài năng được đề ra nhằm hỗ trợ cho sự thành công việc phát triển và nâng cao giá trị nhân viên.
• All employees complete a self-leadership review and attend a formal performance review before the end of their probation.
• Tất cả nhân viên hoàn thành đánh giá kỹ năng tự lãnh đạo và tham dự buổi đánh giá chính thức trước khi kết thúc thời gian thử việc.
• On job performance is regularly observed and assessed informally. Good performance is acknowledged, poor performance is coached.
• Trong quá trình công tác sẽ thường xuyên được quan sát và đưa ra đánh giá. Công nhận cho thành tích tốt, điều chỉnh những hành vi chưa tốt.
• All direct reports receive a formal annual performance review prior to contract renewal.
• Tất cả những báo cáo công việc nhận trực tiếp hàng năm phải được đánh giá lại trước khi gia hạn hợp đồng.

* Responsibilities and means:
• 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

* Administrative, technical, human responsibilities:
• Print closing report and drop the cash with the front office department.
• Close the shift on the POS terminal.
• Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Ex: no broccoli, very spicy, no butter...
• Properly open and pour wine at the tableside
• Tally the credit card settlements for the day with the batch closing reports from EDC machine
• Adhere to grooming and appearance standards consistently
• Filling in for absent staff as needed
• Must have some familiarity with basic Vietnamese cooking knowledge.
• Communicates with the kitchen regarding any menu questions, the length of wait and product availability.
• Coordinates with the food runner, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
• Assists bar team with stocking and maintaining the restaurant par stock levels and side stations
• Helps other areas of the restaurant such as answering telephones, completing financial transactions.
• Works with fellow staffs and manager to ensure that the restaurant achieves its full potential.

* Limits of authority + other responsibilities:
• Manages spoilage/discarded records.
• Manages operating equipment inventory, breakage control.
• Uses crockery, cutlery, glasses, equipment and gold cart with a lot of care.
• Positive interpersonal skills required.
• Can handle local language and English.