Phó quản lý quầy bar/Assistant Bar Manager

1. Control budgets and be able to (when necessary) provide Head of Catering and Retail with
reviews on costings, customer satisfaction and operating margins.
2. Creates drink and food menus
3. Planning and taking part in promotional events.
4. Arrive on duty with a clean, sober and smart appearance. Responsible for high standard of service of F&B in the restaurant; plans, control and co-ordinate activities of all associate in the restaurant.
5. Prepare monthly training plans and training reports with the manager.
6. Maintain a good working atmosphere and teamwork within his department and throughout the hotel.
7. Responsible for hygiene, cleanliness and good appearance of his station, and proper maintenance of all operating equipment, furniture and fixtures.
8. Ensure that all associates are aware of the hotel facilities, name of F&B outlets, hours of operation, etc...
9. Ensure that the restaurant is properly equipped and staffed at all times. Check reservation.
10. Responsible for achieving the budget & controlling beverage costs in close co-operation with the cost controller.
11. Highly visible in the restaurant and handle complaints.
12. Establish good guest contact by setting up guest history cards, greet Responsible for hygiene, cleanliness and good appearance of his station, and proper maintenance of all operating equipment, furniture and fixtures guests by name when possible, inform regular guests about activities and promotion in the hotel
13. Take care of all guest paying special attention to V.I.P's.
14. Solve all problems occurring in area of responsibilities.
15. Maintain good relationship with all associate within the F&B Division and other Division to ensure inter Department relationship.
16. Lead, motivate, train associate and build a good working environment.
17. Conduct uniform inspection prior to the opening of each shift.
18. Attend the daily briefing and monthly F&B meeting.
19. Prepare daily briefing for all associate on duty on menu knowledge, alcoholic and non-alcoholic beverages, food promotions and internal news, etc.
20. Maintain a high level of co-operation and communication with the Chef to avoid friction between Kitchen and service associate.
21. Consult the Chef on daily specials. Make sure that all subordinates knows about each month's target of sales and work together to achieve the set target
22. Responsible for log book reports to ensure that all guest comments, complaints and daily incident which happened in the outlet are written down in the log book and forwarded to the F&B manager.