Manage the Bar/Lounge operations to ensure the achievements of established beverage quality and customer service quality standards and revenue

Job Description

· Train, supervise, counsel and discipline staff for the efficient operation of the bar

· Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as beverage and menu changes.

· Schedule and direct staff in their work assignments.

· Interact positively with customers promoting the facilities and services on offer.

· Resolve problems to the satisfaction of involved parties.

· Organize special events

· Move throughout the bar and outside areas to visually monitor and take action to ensure beer and food quality and service standards are met.

· Verify temperatures, judge appearance and taste of food products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

· Maintain profitability of bar to support overall operation.

· Control payroll and equipment costs (minimizing loss and misuse).

· Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.

· Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.

· Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.

· Ensure that all standards and cash handling procedures are met.

· Ensure compliance with Council, Health, Fire and Labour laws.

· Ensure adequate staffing levels for anticipated business during shift.

· Coach staff to adhere to bar service standards.

· Maintain cleanliness of the environment, lounge, service areas, bar area and bar coolers.

· Solicit feedback from customers concerning food, beverages, service and improvement ideas.

· Estimate future needs for equipment’s/goods, bar utensils and cleaning products

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly, and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and bar events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Provides input on décor and marketing

• Train, supervise, counsel and discipline staff for the efficient operation of the bar
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as beverage and menu changes.
• Schedule and direct staff in their work assignments.
• Interact positively with customers promoting the facilities and services on offer.
• Resolve problems to the satisfaction of involved parties.
• Organize special events
• Move throughout the bar and outside areas to visually monitor and take action to ensure beer and food quality and service standards are met.
• Verify temperatures, judge appearance and taste of food products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of bar to support overall operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
• Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence.
• Ensure that all standards and cash handling procedures are met.
• Ensure compliance with Council, Health, Fire and Labour laws.
• Ensure adequate staffing levels for anticipated business during shift.
• Coach staff to adhere to bar service standards.
• Maintain cleanliness of the environment, lounge, service areas, bar area and bar coolers.
• Solicit feedback from customers concerning food, beverages, service and improvement ideas.
• Estimate future needs for equipment’s/goods, bar utensils and cleaning products
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and bar events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Provides input on décor and marketing