Manage the Bar/Lounge operations to ensure the achievements of established beverage quality and customer service quality standards and revenue
Job Description
· Train, supervise, counsel and discipline staff for the efficient operation of the bar
· Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as beverage and menu changes.
· Schedule and direct staff in their work assignments.
· Interact positively with customers promoting the facilities and services on offer.
· Resolve problems to the satisfaction of involved parties.
· Organize special events
· Move throughout the bar and outside areas to visually monitor and take action to ensure beer and food quality and service standards are met.
· Verify temperatures, judge appearance and taste of food products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
· Maintain profitability of bar to support overall operation.
· Control payroll and equipment costs (minimizing loss and misuse).
· Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
· Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
· Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.
· Ensure that all standards and cash handling procedures are met.
· Ensure compliance with Council, Health, Fire and Labour laws.
· Ensure adequate staffing levels for anticipated business during shift.
· Coach staff to adhere to bar service standards.
· Maintain cleanliness of the environment, lounge, service areas, bar area and bar coolers.
· Solicit feedback from customers concerning food, beverages, service and improvement ideas.
· Estimate future needs for equipment’s/goods, bar utensils and cleaning products
· Control operational costs and identify measures to cut waste
· Create detailed reports on weekly, monthly, and annual revenues and expenses
· Promote the brand in the local community through word-of-mouth and bar events
· Recommend ways to reach a broader audience (e.g. discounts and social media ads)
· Provides input on décor and marketing
