Job Description
1. Utilizes budgets to understand financial objectives.
2. Maintains a positive cost management index for beverage operations.
3. Develops and executes a comprehensive Bar programme leveraging knowledge of mixology and entertainment concepts to create a memorable and unique customer experience.
4. Develops sales and marketing goals and strategies, business positioning of the bars, and ensures alignment with the hotel business strategy.
5. Executes the sales strategy and ensures that goals are met.
6. Assesses market position and recommends product and service needs and changes necessary to meet sales and marketing objectives consistent with hotel goals.
7. Directs and manages sales to maximize profits.
8. Develops and implements marketing policies, plans and procedures for the bars.
9. Implements new beverage concepts and promotions for the restaurant outlets and bar/lounges.
10. Benchmarks the competition and is aware of competitive promotions and strategies.
11. Makes sure that all subordinates know about each month’s target of sales and work together to achieve the set target.
12. Participates in the development of department's capital expenditure goals and manages projects as needed.
13. Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory
14. Monitors adherence to all liquor control policies and procedures, ensuring compliance with local laws and regulations.
15. Implements agreed upon beverage policy and procedures throughout the hotel.
16. Verifies compliance with all beverage policies in the outlets set by the brand as a minimum standard.
17. Is accountable for all bars to be in compliance of food handling and sanitation standards.
18. Produces monthly cleanliness and maintenance reports for all bars throughout the hotel.
19. Manages inventories according to budget and business levels.
20. Communicates critical information to all bar teams, as well as outlet managers, regarding events, and makes necessary arrangements for proper beverage to be available during events.
21. Liaises with the kitchen, stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
22. Attends meetings as needed i.e. daily briefing of F&B and department Head meeting, project meetings, etc.
23. Assists in monitoring and controlling the hotel’s Glassware / OE inventory and participates in inventory taking
24. Prepares monthly training and training reports
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