Job Description

SUMMARY:

Responsible for managing staff and ensuring successful operation of the hotel bar to ensure quality and service standards of hotel are being achieved and maintained. 

ESSENTIAL FUNCTIONS:

Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification.  Essential duties and responsibilities may include, but are not limited to, the following:

  • Plans, organizes, administers, reviews and evaluates the work of assigned staff.
  • Develops and directs the implementation of goals, objectives, policies, procedures and work standards for the department; prepares and manages assigned budget.
  • Oversees the selection, training, professional development and discipline of staff.
  • Assists in planning goals, objectives, procedures and work standards for the unit; provides input into the unit's budget.
  • Ensures attainment of budgeted food sales, beverage sales and labor costs; achieves maximum profitability and over-all success by controlling costs while providing quality of service.
  • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
  • Oversee service storage areas within the bar and hotel ensuring a high level of security
  • Performs analyses of food & beverage pricing in relation to competition.
  • Participates in the development, implementation and management of food and beverage marketing activities.
  • Develops, implements and maintains department control procedures.
  • Coordinates with large group meeting/banquet planners their specific group requirements with the services & facilities offered to include proposals, contracts, estimated and actual function statements.
  • Ensures maintenance of resort credit policies as they apply to food and beverage operations.
  • Assume all duties Maître d’ hotel, Host, Bartender and Cocktail Server in their absence.
  • Directs preparation of all required reports.
  • Assists in menu planning and pricing.
  • Ensures proper inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
  • Ensures the maintenance of bar control policies.
  • Ensures completion of requisitions where deemed necessary.
  • Ensures timely ordering/purchasing of beer, wine, liquor, premix canisters, etc.
  • Comply with all health and safety regulations.
  • Checks on bar food and beverage quality and service presentation.
  • Ensures that services meet customer specifications.
  • Liaison on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
  • Works with the Chef, and all food and beverage leadership to ensure all arrangements and details are dealt with.
  • Establishes and maintains effective relationships with groups to ensure guest satisfaction and repeat business.
  • Ensures that staff maintains a professional attitude and proper appearance and uniform standards.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Skills / Requirements

Education and Experience:

Bachelor’s degree in hotel management, or a closely related field; AND five (5) years of food and beverage operations experience; OR an equivalent combination of education, training and experience.

 

Required Knowledge and Skills

Knowledge of:

  • Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
  • Principles and practices of developing teams, motivating employees and managing in a team environment.
  • Applicable town, county and state liquor laws.
  • Wines, beers, and liquors in inventory.
  • Policies and procedures of the department.
  • Use of specified computer applications involving word processing, queries, data entry and/or standard report generation.
  • Use of specified computer applications involving the design and management of databases or spreadsheet files and the development of special report formats.
  • Office administrative practices and procedures.
  • Record keeping principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

  • Planning, organizing, supervising, reviewing and evaluating the work of staff.
  • Training others in policies and procedures related to the work.
  • Providing customer service.
  • Communicating effectively in oral and written forms.
  • Organizing, maintaining and researching office files.
  • Compiling and summarizing information and preparing activity reports.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.