Department

B

Title	BAR MANAGER
Department	BAR
Division	Restaurant
Responsible to	Restaurant manager / Operations Manager
Responsible for	All associates of the Bar service
Organization Relationships	To work with the Bar Manager to ensure quality and standard of all beverages served in all outlets including functions. To maintain at all times communication, corporation and assistance to all his/her superiors, peers and subordinates.

 

STANDARD OF PERFORMANCE

 

·         Maintain reception and service quality standards as defined by Kuwait United Catering & Restaurant Management Co.

 

·         Assist the Bar Manager to co-ordinate and control the activity of the bar.

 

·         To supervise / participate actively in the operation, to guarantee maximum guest satisfaction and to contribute to reach departmental objectives.

 

 

GENERAL SCOPE & PURPOSE

 

ORGANISATION

 

·               Plan, control and co-ordinate all bar operations and activities.

 

·               Ensure proper application of standards and procedures set by Kuwait United Catering & Restaurant Management Co. as well as internal Management policies.

 

·               Participate in managing the bar personnel in term of hours, discipline and training, in accordance with set standards and procedures

 

·               Apply and ensure application of procedures and regulations concerning hygiene, sanitation and health & safety.

 

·               Ensure that all material and equipment made available to the bar is correctly used.

 

·               Ensure proper communication with the Steward in charge concerning all cleaning and equipment matters like breakage, glass, china or silverware.

 

·               Participate in inventory taking at scheduled times.

MANAGEMENT

 

·               Participate in preparing the budget.

 

·               Implement the appropriate means to improve cost, personnel expenses and charges in accordance to the instructions given by the Management.

 

·               Forward any suggestions to the Management, which helps to improve, bar profitability.

 

QUALITY

 

·               Ensure proper cleanliness and bar set-up before service commences.

 

·               Make sure that employee levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.

 

·               Responsible for reception and service quality in all bar areas.

 

·               Pay attentions to client comments and suggestions; immediately take all required corrective measures and send detailed remarks to Management.

 

·               In co-operation with the Restaurant Manager / Human Resources Manager, develop initial and in-service training programs, and ensure follow-up, paying particular attention to improving reception and service quality.

 

·               Forward any suggestion to the Management, which helps to improve service quality.

 

 

Sales – Marketing

 

·               Stay abreast with changes, developments and new trends in the competition and in the hospitality industry in general.

 

·               Participate actively in planning beverage menus.

 

·               Participate actively in developing the strategic plan.

 

 

 

 

 

 

 

 

 

DUTIES &RESPONSIBILITIES

 

PERSONNEL FUNCTIONS

 

1.       Know all policies and procedures relating to your Department.

 

2.       Attends Management meetings and other meetings as required.

 

3.       Familiar with the manning guide of his department.

 

4.        Maximizes employees productivity and morale, consistently maintains      discipline, following the company's policies and procedures.

 

5.    Ensure scheduled training is followed.

 

6.       Assist the Bar Manager in keeping training records.

 

7.       Ensure that all the associates are wearing the proper uniforms, are well groomed and disciplined at all times.

 

8.       Motivates all associates through his professionalism, organizational skill and team spirit to perform their duties accordingly.

 

9.       Report all accidents, health and safety hazards to the Management.

 

OPERATIONS FUNCTIONS

 

1.       Develop and implement effective skills and communication training in conjunction with the Management, Departmental trainers and Training manager.

 

2.       Ensure that all associates report for duty punctually, well groomed, wearing the correct clean uniform and name badge at all times.

 

3.       Assist in the building of an efficient team of associates by taking an active interest in their welfare, safety and development.

 

4.       Ensure that all associates have a complete understanding of and adhere to the Company’s employee rules and regulations.

 

5.      Maintain effective communications between management and all personnel.

 

6.       Prepare work schedules based on the weekly forecast of the restaurants.

 

7.       Stay alert on walk in guests and other eventualities.

 

8.       Ensure that all associates have a complete understanding of and adhere to the company's policies relating to Fire, Hygiene and Sanitation, Health and Safety.

 

9.       Assist actively in controlling cost.

 

10.    Assist the Management in looking for further cost savings, and environmental ideas.

 

11.    Ensure that the Company’s Recycle policy is strictly adhered to.

 

12.   Ensure that the team complies with the policy and procedure of setting up the Bar.

 

13.    Ensure that no chipped or damaged operating equipment is used for service. To train all associates to do likewise.

 

14.    Ensure that the bar area is clean and equipment is functional at all times.

 

15.    Ensure that maintenance requirements are promptly forwarded to the Maintenance Department.  Follow up on maintenance requests till complete. Any discrepancies to be noted in the logbook and the Management to be informed. 

 

16.    Monitor the performance of all subordinates and ensure they are trained and developed to the required standards.

 

17.    Observe the fine line between friendliness and undue familiarity, thus keeping the respect of his associates.

 

18.    Plan all weekly, holiday & vacation rosters.

 

19.    Maintain all operational standards without the implementation of new policies or procedures, without prior approval of his/her direct superior.

 

20.    Aware that his/her Superior for future assignments, appraisals, reports, transfers and bonus will closely monitor his/her performance.

 

21.      Carry out any other reasonable duties and responsibilities as assigned.

 

 

 

 

 

 

 

 

 

 

 

AR

Division

Resataurants & Franchising

Responsible to

BAR Manager

Responsible for

All associates in his/her section

Organization Relationships

To work with the Bar & Restaurant Manager and my colleagues with the interest of maintaining and improving standards and profitability of the                        Restaurant.