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Engaged Employer

Tamara Leisure Experiences

Compare

4.5

based on 50 Reviews

38 Tamara Leisure Experiences Jobs

Assistant Bar Manager

The Tamara Leasure Experiences Pvt Ltd

4.5

based on 50 Reviews

5-8 years

Thiruvananthapuram

1 vacancy

Assistant Bar Manager

Tamara Leisure Experiences

posted 16d ago

Job Role Insights

Flexible timing

Key skills for the job

Inside Sales Relationship Management Inventory Management Compliance Food Safety Refrigeration

+ 1 more

Job Description

Responsible to maintain hotel s standards, policies and procedures.

Responsible to prioritize, organize and delegate work assignments.

Responsible to Directs performance of all Bar staff & follows up with corrections immediately.

Responsible to Motivate Bar s staff as a cohesive unit at all times Responsible to Continuously promotes positive work relationship with kitchen staff & other departments.

Responsible to Ascertain staff training needs & provides such training to the fullest and consistent levels Responsible to Think clearly, analyses & resolves challenges and obstacles, exercising good judgement.

Responsible to Consistently performing job functions with attention to detail, speed and accuracy.

Responsible to Co-coordinating precisely his departmental needs with other departments & F & B office.

Responsible to Maintain cleanliness and uncompromising level of hygiene standards.

Responsible to run the Bar operation smoothly, in all aspects Responsible to Reviewing standards regularly & recommends high-class alternatives accordingly.

Responsible to Strengthening physical visibility in the Bar at all times especially during prime hours. Responsible to Interacting with guests & inquires that guest contentment levels are in compliance with well-established standards.

Responsible for adherence to the Food Safety and Cov-Safe Hygiene Standards.

Complete knowledge of:

Able to take decisions in order to ensure successful operation.
All liquor brands, beers and non-alcoholic selections available in the Restaurant.
The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
Designated glassware and garnishes for drinks.
All teas and coffees products: Service procedures.
All food and beverage products served in the Restaurant.
All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
Daily menu specials and not available items.
Daily house count, arrivals / departure, VIPs.
Scheduled in-house group activities, locations and times Complete opening side duties.
Check quality and amount of all bar stock and supplies by using checklist.
Complete opening inventory sheet.
Requisite all necessary supplies.
Transport supplies from storeroom to the Restaurant.
Stock ice in bar.
Ensure maintenance staff is wearing proper uniforms with name tag and upholds hotels grooming and hygiene standards.
Set up bottles in display cabinet and speed rail.
Prepare garnishes.
Stock glassware and paper supplies.
Set up ashtrays with matches.
Prepare mixes.
Check condition and cleanliness of blender, shaker and other tools.
Check temperature of refrigeration units and glass wash machine.
Change date on credit card imprinter at opening unit.