Bar Manager

Conduct an analysis of menu engineering and identify the fast and slow moving items and recommend alterations.

Regularly update the beverages list and come up with promotional menus post studying the competitive market and understanding the shift in consumption patterns.

Ensuring the team is aware of hotel occupancy, groups and VIPs staying in-house, and briefing them on customer influx for different meal periods.

Oversee the restaurant s dining area, supervise the service and ensure it happens according to the operating standards and procedures as laid down by the organization

Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals.

Planning and taking part in promotional events.

Identify the areas of training required by analyzing data from guest feedback, associate feedback, SOPs and brand standards not actioned. Incorporate the data analyzed to make monthly training calendar.

Maintain the cost of the restaurant and strive for meeting the budgets for sale, number of covers, brunch, APC, etc. on daily monthly and yearly basis.

Analyze guest feedback and resolve their queries.

Conduct research on guest database, identify key customers, study preferences and ensure all preferences are met. Build a strong customer base with the regular guests.

Monitors cost by reviewing portion control; minimizing waste; ensuring high quality of preparation.

Avoids legal challenges by conforming to the regulations of the excise and State.

Review the reservations of the day, VIPs dining in, any occasions being celebrated, guest preferences food, seating, allergens, etc. on daily basis.

Maximizes bar profitability by ensuring liquor control; monitoring accuracy of taxes and charges.

Publicizes the restaurant by designing promotional events; inviting food editors to review the restaurant; encouraging local businesses to hold social events at the restaurant.

Supervise and exercise control over indenting supplies, liquor, linen, cutlery, crockery and glassware along with breakage control.

Conduct internal audits periodically and keep in consonance with audits like TPAM & HACCP or any other as deemed by the organization.

Coordinate with housekeeping and the maintenance department with regards to the upkeep of restaurants equipment and assets.

In addition to the above mentioned duties and job functions, any other assignment given by the management within the scope of job.

Adherence to the Tata code of conduct, safety policies and values of the organization as defined.

Diploma/Degree in hotel management

4-5 years in food and beverage service

In-depth knowledge of various cuisines, understanding of F&B operations; basic accounting principles

Customer orientation, Decision making, People Management