Plan, direct and oversee all bar operations including supervising staff, ensuring product and service standards are met and implementing and maintaining procedures for maximum operating efficiency.

Main Job Duties and Responsibilities

• set objectives and targets for multiple food and beverage units/bar
• determine staff needs and assist with recruiting staff
• assess development needs and train and coach staff
• delegate duties and tasks to staff to meet objectives and maximize resources
• set and monitor quality and service standards for staff
• communicate company policy, standards and procedures to staff
• direct and assist with managing staff members to meet standards and objectives
• ensure staff operates within company policies
• organize and adjust staff schedules in accordance with available resources and labor regulations
• oversee the preparation and presentation of beverages to meet set standards
• resolve customer complaints promptly
• monitor cleanliness and hygiene of bar area
• oversee accurate cash-up procedures and ensure necessary paperwork is complete
• ensure adherence to cash management procedures
• ensure adherence to stock control procedures
• monitor and order supplies
• Work with managers to assist with suppliers and sales representatives
• confirm that procurement of supplies is on the best possible terms
• make certain all deliveries are checked in correctly and documentation is correct
• check stock is correctly rotated and stored to reduce wastage
• oversee the bar display to maximize functionality and attractiveness
• set, monitor and control budget for the beverage unit/bar
• plan and implement cost control measures
• plan and implement systems to maximize sales and revenue
• organize promotional activities
• generate and present financial reports
• implement improvements for products and service
• maintain regular communication with staff and management through meetings and discussions
• Skills and Experience

• High School Diploma
• experience in supervising a bar or beverage service operation

• complete working knowledge of alcoholic and non-alcoholic beverages
• knowledge of business management principles and practices
• knowledge of basic accounting procedures
• knowledge of cost control procedures
• knowledge of human resource management practices
• knowledge of administrative procedures
• knowledge of relevant computer applications