Beverage or Bar Manager/Somelier & Trainer

REPORTING LINES

Direct line — Operations Manager / Food & Beverage Manager

Direct reports — All Food & Beverage Team

RESPONSIBILITIES—GENERAL

Responsible for overall supervision, planning, control and coordination of all activities of personnel engaged in preparing and serving of food & beverages in all bar outlets.

Possesses sound knowledge of wine, food & beverages and cocktails.

Responsible for the beverage cost of bar; sets standard recipes for all beverages.

Implements and enforces safety regulations and sanitation standards. Secures all storage areas for beverages / glasses.

Performs duties common to all supervisors or waiters and other duties as may be assigned.

Responsible for team scheduling and payroll cost to ensure adequate coverage according to established practices and maximize on labor potential. Adjust schedules to meet emergencies, coordinates regarding emergency staffing.

Teaches the students all Wine & Beverage related matters.

Participates in all F&B meeting schedules.

Ensure adequate supplies of materials and requisitions for general supplies.

Maintains established wine and other beverage par stock and operating supplies to ensure smooth operation.

Responsible for holding daily briefings and monthly communication meetings to discuss various aspects of beverage service and preparation with students and team.

Participates in planning of wine & beverage lists.

Completes weekly wine cellar and bar inspection; checks overall bar appearance, the repair of its fixtures, fittings and operating equipment, initiates maintenance requests as necessary.

Presents at the monthly beverage physical inventory and monitors the activities.

Maintains proper records of Sales, guest complaints, solutions and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.

Makes frequent suggestions to Management in reference to improvement of general operation, new beverage concept, cost control and profitability.

Develops good rapport with all regular guests; attends to guest complaints, requests or inquiries and immediately takes all required corrective measures.

Trains personnel according to established procedures; Conducts orientation of all new employees and ongoing training of all staff.

Observes and records employee performance hence able to make recommendations regarding employee promotions.

Conducts interview with prospective employees.

PROFESSIONAL EXPERIENCE

A positive attitude and excellent communication skills.

Working in the FE sector/an FE college

Significant experience in a customer-service position.

Experience in team management.

Extremely guest oriented and service minded.

Leadership and well organized.

IT skills: good in Microsoft office.

Vocational diploma or degree in Hospitality.

Certificate of Hotel Profession.

Extremely high spirit of Customer Service.

English: good writing and communication skills.