BAR MANAGER

REPORTS TO Operational Manager / Owner

RESPONSIBLE FOR

All of the bar team

Bar staff

Barista

POSSIBLE INTER-RELATIONSHIPS

Head Chef and other kitchen managers

Kitchen staff

Accounts department

Functions Manager

Marketing Manager

Suppliers

PRIMARY FUNCTION

To plan, oversee and direct the operation of a Bar, food and beverage

department. Ensure the efficient management of the bar and maintain

food, service and health and safety standards to the

establishment’s standards. Maintain the profitable business

performance of the bar. Supervise and manage all bar

service employees.

DUTIES AND RESPONSIBILITIES

Overall responsibility for the profitable operation and organisation of

the bar, including bar staff.

Set and manage budgets.

Organise and supervise marketing and promotional activities.

Manage all front of house staff - impart knowledge, skills and training

to all bar staff to ensure high standards.

Manage staff rosters/staff records.

Interview and recruit staff.

Undertake staff appraisals, performance management and

disciplinary action when required.

Identify, develop and maintain establishment policies and

procedures.

Have extensive knowledge of local and international beverage

trends.

In conjunction with the Head Chef assist with the planning of the bar

menus.

Plan establishment beverage lists with Restaurant and Operational

Manager.

Set policies and maintain standards for health & safety at work

in all bar service areas, as well as kitchen areas(in conjunction with

the Executive / Head chef and other kitchen managers).

Ensure all equipment and work environments are operational.

Arrange for equipment purchases and repairs.

Order and maintain (non-food) inventory to ensure efficient

operations.

Meet with suppliers.

Liaise with licensing authorities and other regulatory bodies as

required.

Set cash management procedures and ensure compliance to these

procedures.

Set customer reservation procedures and ensure staff adherence to

these procedures.

Ensure compliance with restaurant security procedures.

Ensure compliance with the establishment’s host responsibility

practices and adherence to sale and supply of alcohol regulations.

Ensure quality of food and beverage presentation.

Interact with customers and inform on food and beverage options.

Set procedures to ensure a high standard of customer service and

customer satisfaction.

Implement customer enquiry and complaints procedures and ensure

all enquiries and complaints are handled promptly and efficiently.

Uphold morale in the bar.

Ensure relationship between bar and kitchen staff is of a high

standard.

Manage bar front of house meetings.

Prepare management reports on the sales and profitability of the

bar.

Any other duties the employer may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

May Have LCQ and General Manager Certificate (Sale and Supply

of Alcohol Act) or willing to work towards it.

A minimum of 1 year of relevant work experience.

Training skills

Computer skills: Microsoft Office, restaurant management software

Budgeting and menu costing skills

Organisational and time management skills

Outstanding knowledge of local and international food and

beverage

Wine and food matching skills

INTERPERSONAL & PERSONAL SKILLS

Excellent customer service skills

Excellent communication skills (written and oral)

Motivational and leadership skills

The ability to work independently and confidently to make decisions

Problem-solving ability to resolve issues

Knowledge of employment agreements

Ability to delegate and give instructions

Committed to team, establishment and excellence

Positive attitude

Ability to work competently under pressure

Reliable and flexible to change