Job Summary

Assistant Bar Manager provides strategic leadership and direction for all beverage operations including catering and bar outlets throughout the hotel.

Plus Tips

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Maintaining updating cocktail and liquor menus in conjunction with F&B Management.
• Maintains inventory control, price setting, and receiving of all liquor and related supplies in conjunction with F&B Management.
• Assure that opening/closing checklist is completed and that the restaurant is prepared for opening/closing.
• Organize staff training sessions with vendors in conjunction with F&B Manager.
• Maintaining the bar equipment par.
• Seeking out latest trends and products in industry and sharing with F&B Management.
• Cocktail development for seasonal and trend changes.
• Monitors the provision of positive customer service by assigned staff.
• Assists in supervising assigned staff.
• Resolves routine problems encountered in performance of work assignments.
• Performs other related duties as assigned.
• Thorough knowledge of product recipes and proper service procedures. Responsible for all products stocked and requisitioned to the bar.
• Collection of money generated as revenue and the proper deposit made at the end of each shift. Proper recordkeeping on guest checks at the point of sale. Thorough knowledge of Micros system and codes.
• Responsible for bar set-up at the beginning of each shift. Responsible for closing the bar and restocking used items. Responsible for cleanliness of the bar and reporting all maintenance needs to the manager.
• Monitor and adhere to the rules and regulations established by the TABC; includes monitoring of guest consumption and knowledge of procedures for handling intoxicated guests.
• Thorough knowledge of and correct application of all hotel policies, procedures, and practices.
• Responsible for maintaining hotel standards of excellence relating to attitude, customer service, employee relations, and job performance.
• Responsible for guest relations including guest's name and product preferences.
• Attendance and involvement at all scheduled meetings and training sessions.

Knowledge, Skills & Abilities

• At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.

Job Summary

Beverage Supervisor provides strategic leadership and direction for all beverage operations including catering and bar outlets throughout the hotel.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Maintaining updating cocktail and liquor menus in conjunction with F&B Management.
• Maintains inventory control, price setting, and receiving of all liquor and related supplies in conjunction with F&B Management.
• Assure that opening/closing checklist is completed and that the restaurant is prepared for opening/closing.
• Organize staff training sessions with vendors in conjunction with F&B Manager.
• Maintaining the bar equipment par.
• Seeking out latest trends and products in industry and sharing with F&B Management.
• Cocktail development for seasonal and trend changes.
• Monitors the provision of positive customer service by assigned staff.
• Assists in supervising assigned staff.
• Resolves routine problems encountered in performance of work assignments.
• Performs other related duties as assigned.
• Thorough knowledge of product recipes and proper service procedures. Responsible for all products stocked and requisitioned to the bar.
• Collection of money generated as revenue and the proper deposit made at the end of each shift. Proper recordkeeping on guest checks at the point of sale. Thorough knowledge of Micros system and codes.
• Responsible for bar set-up at the beginning of each shift. Responsible for closing the bar and restocking used items. Responsible for cleanliness of the bar and reporting all maintenance needs to the manager.
• Monitor and adhere to the rules and regulations established by the TABC; includes monitoring of guest consumption and knowledge of procedures for handling intoxicated guests.
• Thorough knowledge of and correct application of all hotel policies, procedures, and practices.
• Responsible for maintaining hotel standards of excellence relating to attitude, customer service, employee relations, and job performance.
• Responsible for guest relations including guest's name and product preferences.
• Attendance and involvement at all scheduled meetings and training sessions.

Knowledge, Skills & Abilities

• At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.
• College course work in related field helpful.
• Previous supervisory responsibility preferred.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.