Bar Supervisor (Duplicate)

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Bar Supervisor (Duplicate)

Pullman Luang Prabang

Job Description

MAINTAIN THE QUALITY OF GUEST SERVICE AND BARS SET UP

• Ensure the bar operation (opening, closing, service and security) in line with procedures and any other written and verbal communications.
• Ensure the appearance and presentation of the bar throughout service is consistent with excellent levels of cleanliness and hygiene maintained at all times.
• Ensure the food and beverage operation achieves financial targets of revenue and profit also maximizing cost efficiencies.
• Ensure all bar storages, service and stock areas left clean and tidy at the end of service.
• Ensure that the food and beverage SOPs are implemented and adhered to.
• Enhances guest satisfaction through his/her warm and friendly manner.
• Handles guest comments and complaints
• Develops strong relationships with guests with the aim of gaining their loyalty
• Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome

• Draws up, implements and ensures that internal checks are carried out
• Checks inventories that have been carried out
• Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
• Ensure adequate of supplies, materials, and requisition for general supplies.
• Manage all administrative duties including cash handling, stocktaking and accurate stock management including month end reporting.

• Ensures that Bars area are kept clean
• Ensures that the equipment and cultural assets of the department remain in good condition and working order
• Comply with all health and safety regulations.
• Sets up an action plan based on the hygiene analysis results and tracks implementation
• Applies the hotel's security regulations (in case of fire etc) and ensures they are respected
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc) and ensures they are fulfilled
• Is responsible for the security of people and property in the area under his/her remit Contributes to overall operational efficiency by performing relevant duties as assigned.
• Use your leadership skills effectively to encourage and motivate staff.
• Monitor guest service personnel constantly, ensuring that at all times maximum guest and teams satisfaction is being achieved though guest recognition and prompt cordial attention.
• Establish good public relations with all guests.
• Provide guests and teams with the most accurate and up to date information at all times.

• Establishes excellent relations with guests
• Sets daily sales targets to be met by the team
• Is familiar with all the hotel's services and informs guests about them to encourage use
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• To Handle requests or inquiries regarding food and services

• Establishes effective employee relations and maintain the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
• Be understanding and supportive, encouraging and helpful to all subordinates.
• Have a good working relationship with all colleagues and employees of the Hotel.
• Develops trust, openness and team spirit within the department
• Involves and motivates his/her teams
• Ensure grooming and general appearance of staff conforms to Hotel standards
• Ensures headcount matches the level of activity
• Supervises and coordinates the departments: ensures they are well organized and run smoothly
• Respects and ensures respect of labor regulations

• Certificate or diploma in hospitality or related field
• Minimum 5 years in F&B service position, minimum 1 year as Team leader
• Supervisory experience in similar level of hotel e.g., 3*, 4*, 5*. 6*
• On the Job Trainer experience

• Technical skills for Beverage and Bar knowledge
• Supervisory and leadership skills - collaborative, enabling, and entrepreneurial
• Interpersonal skills well developed with guests, employees, management
• Use/knowledge of Micros & MC system
• Able to solve problem/make decision within scope
• Attention to detail especially team's performance, restaurant cleanliness & presentation, proper equipment arrangement
• Able to work independently, reliable, self-directed