Job Description

GENERAL DUTIES

1. To consistently provide and maintain the highest standard of guest care and service.

2. To maintain a high standard of personal hygiene and grooming at all times.

3. To ensure that your designated uniform is worn, well pressed and in a good state of repair at all times.

4. To familiarise yourself with your departmental Standards of Performance and to be able to demonstrate their application.

5. To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.

6. To handle any guest and staff complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Head of Department.

7. To adhere at all times to all company, hotel and statutory rules, regulations and policies.

8. To act on your responsibilities detailed in the Health and Safety at Work Act 1974.

9. To demonstrate a working knowledge of fire prevention and to follow the hotel evacuation plan on hearing the alarm.

10. To be security conscious with respect to guest/staff/hotel property/welfare and to report suspicious circumstances to your Manager.

11. To report any damage to furniture, fittings and equipment to your Supervisor.

12. To maintain your departmental area in a safe, hygienic and presentable state, at all times.

13. To co-operate and communicate with your colleagues, Supervisors, Head of Department and Management to ensure effective department team work and high morale.

14. To attend any meetings, training sessions or courses that may be beneficial to you and your department on request from your Head of Department.

15. To follow all procedures set up for energy conservation.

SPECIFIC DUTIES

1. The responsibility of the Assistant Bar Manager will be to assist the Bar Manager to co-ordinate the day-to-day operation of the Rum Bar, Stan's Bar & Rum Warehouse Bars including but not limited to the following objectives:

Develop and implement a progressive marketing strategy

Consistency and innovation with products and standards

Maintaining staffing levels with attention to budget and business requirements

With continual focus on:

Maintaining proper equipment levels

Maintaining and improving Standards of Service;

Training, coaching and development of Team members

2. To maintain the highest standards of guest care and service at all times.

3. To plan the labour resource effectively to meet the service criteria set for the department encompassing training, supervision and forecasting in line with the Hotel's business needs.

4. To ensure that all reporting staff maintain the highest standards of uniform presentation, grooming and personal hygiene.

5. To assist in the preparation of staff rotas, timesheets and service administration ensuring adequate coverage for the Bar.

6. To assist in maintaining and updating a departmental Standards of Operating Performance (SOP) Manual as a basis for staff training and appraisals.

7. To have full knowledge and understanding of departmental SOP Manuals and to use these manuals as training programmes/

guides.

8. To have a strong presence in the bar, specifically during periods of high volume and to ensure that guests are receiving exemplary service.

9. To maintain communication within the Team (especially in the absence of the Bar Manager) at all levels by holding briefing sessions and attending Hotel meetings when required.

10. To carry out quality training and help to develop the Team.

11. To conduct counselling sessions with the staff to recommend disciplinary measures and commendations when necessary.

12. To promote a helpful and professional image to the client, and give full co-operation to any client requiring assistance, with a prompt caring and helpful attitude.

13. To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner and to be flexible in assisting around the Hotel in response to business and client needs.

14. To create an environment which promotes employee morale and encourages the Team to have a pride in the area and a high level of commitment.

15. To check that all monies, floats and billing procedures are implemented according to hotel policy.

16. To assist with the management of the departmental wine list.

17. To perform and adhere to requisitioning and issuing polices.

18. To conduct regular inspections for cleanliness and conditions of equipment.

19. To establish full knowledge of all department menus.

20. To ensure that administrative areas are kept tidy and organised.

21. To maintain par stocks of menus, paper goods and stationary requirements of the operation.

22. Maintain up to date knowledge of trends, practices and equipment in the food & beverage arena.

23. To establish and implement and monitor environmental health policies.

24. To be familiar with all relevant local and national laws and to implement their provisions.

25. To perform any other duties as requested by senior hotel management.

26. Any other reasonable duties required

FIRE, LIFE, HEALTH, SAFETY AND SECURITY RESPONSIBILITIES

Liaises with Security Manager to ensure that your department and all your employees conform to the Fire precautions Act 1971 and Health & SafetyAct 1974 at work.

Job Type: Full-time

Pay: 26,438.00-27,676.00 per year

Benefits:

Canteen Company pension Discounted or free food Employee discount Free parking On-site parking
Schedule:

Weekend availability
Work Location: In person