Assistant Bar Manager

Mô tả công việc

JOB SUMMARY

1. Responsible for the management of all aspects of the lobby lounge functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

JOB SPECIFIC TASKS

Maintain complete knowledge of

1. a) All liquor brands, beers and non-alcoholic selections available in bars.
2. b) The particular characteristics and description of every wine/ champagne by the glass and major wines on the wine list.
3. c) Designated glassware and garnishes for drinks.
4. d) All Teas and Coffee produce products service procedures.
5. e) All Food Products served in the Lounge.
6. f) All beverage items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
7. g) Daily special drinks.
8. h) Lounge layout, table/ seat/ station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
9. i) MICROS and manual system procedures.
10. j) Daily housecount , arrivals / departures, VIPs.
11. k) Correct maintenance and use of equipment.
12. l) All department policies / service procedures.
13. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness / organization deficiencies.
14. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
15. Requisition linens / skirting required for business and assign staff to transport such to the restaurant.
16. Check stock of wines / champagnes and order shortages noted. Ensure wined are received, properly stored and kept secured.
17. Periodically check with the Front Desk to review updates on housecount and arrivals.
18. Prepare weekly short schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
19. Ensure that Staff reports to work as scheduled. Document any late or absent employees.
20. Coordinate breaks for staff.
21. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
22. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
23. Conduct pre-shift meeting with staff and review all information pertinent to the day’s business.
24. Inspect grooming and attire of staff; rectify any deficiencies.
25. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
26. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
27. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
28. Inspect all aspects of the bar environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
29. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
30. Review the reservation book, pre-assign designated tables and follow up on all special requests.
31. Ensure that specified amount of drink lists, wine lists, snack menu, cigar menu and special cocktail lists are available and in good condition for each operation period.
32. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
33. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the guests.
34. Anticipate heavy business times and organize procedures to handle extended waiting lines.
35. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
36. Be familiar with all hotel services / features and local attractions / activities to respond accurately to any guest inquiry.
37. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
38. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
39. Check the status of all orders and ensure that they are delivered within designated timelines.
40. Monitor and ensure that all tables are cleared and reset according to department procedures.
41. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies and work areas.
42. Assist bar waitress with their job functions to ensure optimum service to guests.
43. Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
44. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
45. Handle void checks in accordance with Accounting procedures.
46. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
47. Issue manual checks when the system is down and ensure accountability of such.
48. Run system-closing reports and ensure that all servers’ checks are closed before they sign out.
49. Ensure all closing duties for staff are completed before staff signs out.
50. Conduct a weekly formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
51. Provide feedback to staff on their performance.
52. Foster and promote a cooperative working climate, maximizing productivity and employee moral.
53. Complete work orders for maintenance repairs and submits to Engineering.
54. Document pertinent information in department logbook.
55. Complete all paperwork and closing duties in accordance with departmental standards.
56. Review status of assignments and any follow-up actions with on-coming captain.
57. Successful completion of the training / certification process.

Quyền lợi

1. Probation with Full salary| Service charge| Social Insurance
2. Attractive remuneration package & 13th month salary
3. Local and International training course
4. 05 working days | 02 day-off per week
5. Duty meal & Uniform provided by hotel
6. Cross training & Cross exposure & Task force opportunities
7. Associate Appreciation Week | Take-care culture
8. Baby born gift | Birthday gift| Marriage allowance| Bereavement allowance
9. Annual health check
10. Associate special discount for hotel rooms and F&B services at International Marriott properties
11. Career path in the most respected and prestigious hotel companies in the world

Yêu cầu ứng viên

1. Education and Experience
2. High school diploma or GED; 4 years experience in the food and beverages, culinary or related professional area
3. OR
4. 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or related major, 2 years experience in the food & beverage, culinary or related professional area