TBA
To supervise the bars and lounges assigned by the Bar Manager and fully ensure
company’s Standards are met as per the Bar Operations Manual.
Will work directly with the Bar Staff using a hands-on management approach
by helping the Bartenders in busy hours as well as replacing them during meal
hours whenever necessary.
Will ensure that the designated area is well covered with enough bar servers.
Using hands-on management approach will help the bar servers in busy hours.
Ensures that the cocktail recipes and methods of making are followed according
to company standards
Help the Bartenders and Bar Waiters to increase sales.
Will ensure that all bar staff are familiar with the Infogenesis/POS system onboard.
Conduct training for new bar staff.
Improve and standardize bar service.
Will conduct all the necessary training, in particular “ON THE JOB TRAINING”, as
instructed by the Bar Manager, to develop each individual to the required level of
service standards.
Will make sure that all bar staff work according to the established schedules and
stations while using initiative to move staff from one lounge to another according to
sales and guest’s movement. Will also assist the bar management to monitor the bar
staff's working hours, releasing the bar staff whenever deemed necessary according to
sales and guest’s movement.
Will ensure that bar par levels are maintained by making constant spot checks and
instructing the bartenders on how to correctly fill up their requisitions in order to
maintain stocks.
Undertake bar inventories and random par level spot checks whenever instructed by
the Bar Manager.
Must ensure that bar displays and set ups are arranged according to standards. Make
sure Bar Menus are properly placed on the tables whenever the bars and lounges are
open for service.
Ensure that all Staff adhere to the uniform code and come to work with an
immaculate appearance, therefore making sure to check the following below:
Uniforms are clean and ironed at all times
All staff is wearing their nametag.
Staff pays attention to personal hygiene
Hair must be neat, well groomed and above the collar for all male personnel. Beards and
moustaches are not permitted in the Bar. Sideburns should not be lower than the ear lobe
Female personnel hair must be kept neatly away from the face. Ladies who need to tie
their hair back should wear a dark colored scrunch
Makeup should be tasteful and limited
No earrings are allowed for male employees and personal jewelry should be kept to a
minimum. Ladies may wear tasteful and small earrings, and one ring maximum per hand
All shoes are to be enclosed at the toe and heel. Ladies heels are to be no higher than 1
inch.
Take any necessary steps to find a resolution for any guest complaint, notify bar
manager of any complaints.
Understand, apply and conform to all Shipsan, the European sanitation program and
USP standards and regulations.
Inspect all designated bars before closing and ensure that they are ready for any
announced or unannounced Shipsan/ USPH type inspection.
Report all equipment malfunctions to the Bar Manager, who in turn will follow up
with the technical department, and keep a report of all pending repairs.