Bar Manager
kempinski
Bar Manager
DescriptionTo produce an outstanding guest experience within the outlet concept by managing a service team. The Bar Manager provides a courteous, professional and efficient service in accordance with the bar, hotel and Kempinski standards, driving sales and maximising profit.\n
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Key Responsibilities
\nResponsible to Head of Department/ Assistant Head of Department.\nResponsible for Assistant Bar Manager, Bartenders, Barmen / Barmaids, Host / Hostess.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nUnderstand thoroughly the concept of the bar and train all employees of the outlet in regards to the concept.\nSet an example in terms of service and products knowledge.\nPrepare the bar menu design in cooperation with the bartending team and Chef Sommelier / Sommelier.\nOrganise tastings of new menus.\nHave an excellent understanding of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended.\nHave an excellent understanding of both classic and modern cocktails, their recipes and history.\nAccomplish all internal cocktail trainings by the hotel as well as support external trainings and workshops.\nBe involved in the overall wine sales of the hotel including all areas such as banquet events, Minibar, In Room Dining.\nParticipate in supplier meetings to negotiate beneficial agreements for the hotel or respective areas to ensure the best possible prices.\nKnow and understand the social scene of the destination, being recognized in the market as well as understanding night life.\nHold monthly trainings to the Food & Beverage team to ensure product knowledge is fostered.\nDevelop cocktail specials, signature drinks and foster creativity and innovation within the bartending team.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nMonitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey)\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\n
Skills, Knowledge & Expertise\nBA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.\nMinimum 2 years in F&B management role, preferably with a 5* Hotel chain.\nAwards/ certificates/ trainings related to bar operations are preferred.\nFamiliar with Asian Cultures\nStrong knowledge of beverages (cocktails, liquors, wine, etc…).\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\nEligible for a working permit in Ghana\n
Department: Food & Beverage
Employment Type: Fixed Term - Full Time
Location: Ghana - Accra
DescriptionTo produce an outstanding guest experience within the outlet concept by managing a service team. The Bar Manager provides a courteous, professional and efficient service in accordance with the bar, hotel and Kempinski standards, driving sales and maximising profit.\n
\n
Key Responsibilities
\nResponsible to Head of Department/ Assistant Head of Department.\nResponsible for Assistant Bar Manager, Bartenders, Barmen / Barmaids, Host / Hostess.\nSet an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.\nProvide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.\nEnsure that the place of work and surrounding area is kept clean and organised at all times.\nExecute and demand the team to execute the highest level of service and set-up standards at all times.\nBe knowledgeable of all services and products offered by the hotel.\nUnderstand thoroughly the concept of the bar and train all employees of the outlet in regards to the concept.\nSet an example in terms of service and products knowledge.\nPrepare the bar menu design in cooperation with the bartending team and Chef Sommelier / Sommelier.\nOrganise tastings of new menus.\nHave an excellent understanding of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended.\nHave an excellent understanding of both classic and modern cocktails, their recipes and history.\nAccomplish all internal cocktail trainings by the hotel as well as support external trainings and workshops.\nBe involved in the overall wine sales of the hotel including all areas such as banquet events, Minibar, In Room Dining.\nParticipate in supplier meetings to negotiate beneficial agreements for the hotel or respective areas to ensure the best possible prices.\nKnow and understand the social scene of the destination, being recognized in the market as well as understanding night life.\nHold monthly trainings to the Food & Beverage team to ensure product knowledge is fostered.\nDevelop cocktail specials, signature drinks and foster creativity and innovation within the bartending team.\nPerform up selling for all items offered by the department assigned as well as offering alternatives.\nBe knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.\nProduce reports and analysis of the outlet and present report in the monthly performance meeting.\nLead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.\nAssist in preparation of the outlet’s budget.\nConduct monthly inventory of operating supplies and equipment together with the stewarding department.\nObtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.\nIdentify errors and correct them as required during set-up, service and breakdown of operations.\nImplement a flexible work schedule based on business patterns.\nEstablish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.\nEnsure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.\nMonitor operating supplies, equipment and reduce spoilage and wastage successfully.\nAttend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.\nAttend all required trainings as described by the department.\nConduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.\nReport incidents that require disciplinary actions immediately to the Head of Department.\nPrepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.\nConstantly improve the product quality by sourcing the best available products.\nSupport activities and cooperation with the suppliers.\nMonitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey)\nOrganise all required outlet specific trainings as described by the department.\nUndertake reasonable tasks and secondary duties as appointed by the Head of Department.\nRespond to any changes in the department as dictated by the hotel management.\nHandle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.\nEnsure that the opening and closing procedures established for the outlet are followed.\nAct as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.\nAssign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.\n
Skills, Knowledge & Expertise\nBA/BSc in Hospitality Management or related field, preferably from hotel school or MBA.\nMinimum 2 years in F&B management role, preferably with a 5* Hotel chain.\nAwards/ certificates/ trainings related to bar operations are preferred.\nFamiliar with Asian Cultures\nStrong knowledge of beverages (cocktails, liquors, wine, etc…).\nAbility to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.\nExcellent written and verbal communication skills.\nAbility to establish and retain effective working relationships with hotel staff and clients/vendors.\nAbility to identify and delegate tasks effectively.\nExcellent organizational and time management skills.\nApplies a professional, confidential and ethical approach at all times.\nWorks in a safe, prudent and organized manner.\nAbility to operate computer and office equipment.\nProficiency in Excel and Word.\nEligible for a working permit in Ghana\n
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