Bar Manager

Roles & Responsibilities

Are you currently working in a service based environment and looking to take your skills to one of the most exciting new brands to hit Singapore?

Are you stuck in an office or a retail store, desperate to show the world how you can wow customers at every interaction?

Do you dream of an ever changing, fast paced team environment where you get coaching and development from some of the greatest names in the industry?

We are looking for people just like you

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

· Market leading, competitive salary packages paid above industry rates

· Unrivalled opportunities for development and growth

· Training and coaching from leading names in global hospitality leadership

· A commitment to employees that work-life balance being paramount to a successfully performing team

If you are working in any service based environment, whether it be in a retail store, an office, within the leisure industry or you are an entrepreneur we want to hear from you. We want to take everything that is good about you and teach you the ways of QT, to turn you into a hospitality superstar.

With the right attitude and a willingness to learn an exciting career in this world awaits you

Role Overview:

The function of the bar manager is to drive and develop the team to perform at a World Class level. The individual will be fully accountable for the entire financial outcome of their allocated department – Wages, COGS, Expenses, maintenance, & overheads across both Bars and the Hotels beverage Program

The bar manager will assist in the responsibility for managing operational and staffing requirements for bar operations, always maintaining the highest of standards. They will take leadership and direction in implementing regular trainings and ensure thorough beverage inductions for new employees are complete. Regular reporting back to the F&B Management team with opportunities to create efficiencies while lifting standards across all beverage operations.

In summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects.

Key Responsibilities:

• To liaise with guests and be the ‘face’ of the bar.
• To maintain a very high personal presentation.
• To maintain a high level of service to all guests at all times.
• To control of ambience (air con, lighting, volume, visuals).
• To ensure the correct licensing signage throughout the bars.
• To deal with all reps and suppliers. Bring on new products with consultation with F&B Manager and/or General Manager.
• Work closely with the Purchasing manager to ensure strong communication between the outlets, and efficient stock requisitioning to bars.
• To ensure that all beverages are served to a consistently high standard.
• To ensure that the bar remains in an impeccable state of presentation
• To ensure all bar opening and closing procedures are followed correctly
• To ensure the safety of staff and patrons during service and after leaving the bar.
• To maintain hygienic food handling practices and cleanliness of all cocktail waiting and bar staff.
• To maintain bar inventory according to stock levels and re-ordering when needed.
• To manage monthly stocktake and work through variances and implement control systems.
• To communicate with the F&B manager regarding any problems or changes needed with service.
• To maintain bar equipment in good working order organizing repairs or improvements needed for greater efficiency.
• To report regularly on the above bar activities to the F&B manager
• This position description is not an exhaustive list of tasks that may be required. All other reasonable requests or duties may be required to be performed from time to time.

Financial

• To sign out floats from front desk, balancing float, cash handling from cashboxes to tills, balancing tills, cash and admin at the completion of service.
• To balance the safe at set intervals throughout the day.
• To ensure the accurate and honest balancing of the cash register at the end of the shift.
• To produce bar revenue forecasts and rosters for the outlets on a weekly basis, ensuring that the bar staff are provided with necessary training and support in this function.
• To maintain bar wage costs to budget guidelines and drive customer spending above agreed targets.
• To monitor expenditure in the Bar, ensuring bar staff receive assistance in the achievement of budgeted targets.
• To monitor the daily revenue analysis reports ensuring all revenues and related statistics are accurate.
• To analyse monthly trading results and then formulate strategies arising from the analysis to increase revenue and minimise costs.
• To maintain and control wage and beverage costs at budgeted levels through accurate ordering, stock takes, correct price points and effective rostering.
• To be proactive in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining high standards.
• To develop the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year.
• To compile the necessary reports for end of month and Owner’s meeting.

Sales

• To complete all applicable daily sales reports to management team.
• To stay abreast of current market trends for wine and beverages to ensure the bar is at the forefront of hospitality.
• To identify areas of potential growth for the bar and how the business can be improved.
• Special events are planned well in advance and co-operation between hotel and bar are seamless.
• To promote the bar through all methods available and identifying under-utilised methods of advertising in order to mark them for development.
• To provide concepts, information and incentives to the sales and marketing teams in order to drive success.
• To provide regular concept proposals for opportunities to drive revenue and adapt the offering to meet market trend changes.
• To work with marketing teams to build a calendar of events in order to keep the business moving.

Customers

• To ensure VIP’s and regulars are treated to exceptional service.
• To implement and maintain customer service standards in bars
• To handle complaints so that it leaves customers satisfied and impressed.
• To provide efficient, friendly and professional service to all guests, leading by example when attending to guest requests.

Personnel & Training

• To be the point of contact for supervisors and floor staff.
• To Interview, select, Induct and orientate floor and bar staff.
• To conduct performance reviews of all floor and bar and function staff at least yearly.
• To identify staff training needs and implement training systems. Conduct regular cocktail and wine training.
• To brief management, supervisors and on any relevant issues faced.
• To hold regular On-the-Job training sessions to ensure that staff can perform their duties flawlessly.
• To correct and counsel employee with poor performance issues.

Systems & Processes

• To ensure all Micros/Point of Sale data is up to date and in line with beverage menus, and all staff are trained in its use.
• To respond to all emails in a timely manner.
• To Complete all duties and ensure a concise hand over.

Authorities

• All expenditure must be approved by the Food & Beverage and/or General Manager, prior to commitment.

Behavioural Capabilities:

These are the ESSENTIAL or ‘must have’ behaviours for this role:

• Leadership: Leads groups and delegates work based on skills and potential; empowers others and motivates high performance; sets clear expectations and standards for performance; monitors work and coaches others to develop their full potential.
• Delivering Results: Focuses on understanding and addressing customer needs; sets high standards for work quality and quantity; delivers high productivity in a focused and timely manner; structures and prioritises work activities; shows commitment to the organisation.
• Planning & Organising: Sets objectives that align with team and organisational goals; develops plans, commits to timelines and uses time effectively; anticipates, allocates and monitors resources to deliver work requirements; documents job information.
• Commercial Thinking: Considers revenue, cost, and risk factors that drive organisational performance; identifies and secures new business; optimises resources to deliver more with less; manages and mitigates risks; maintains awareness of external factors impacting the business.
• Communication: Understands spoken information; speaks clearly and understandably; presents with confidence; gauges audience reaction, interest and understanding, and adjusts communication style or content accordingly.
• Strategic Thinking: Thinks broadly and considers important issues that impact success today and in the future; develops strategies to achieve critical outcomes; proactively seeks opportunities to introduce change.

These are the DESIRABLE or ‘nice to have’ behaviours for this role:

• Collaboration: Accepts and appreciates other people; demonstrates courtesy and compassion; supports, encourages and thanks others; consults, listens to and understands others; promotes diversity and builds morale, team cohesion and collaboration.
• Building Relationships: Develops relationships and builds networks; creates a positive impression and builds rapport; adapts approach to interact effectively with others; effectively manages conflict; helps others succeed.
• Influence: Establishes credibility and uses compelling insights to appeal to others’ needs and persuade them to adopt a different point of view; navigates political situations and negotiates to gain agreement from others and achieve desired outcomes.
• Resilience: Works productively under pressure; maintains a positive outlook; controls emotions; handles failure or criticism well and learns from it.

Qualification:

• Minimally GCE ‘O’ / ‘N’ Level with at least 3 passing subjects.
• Good command of written and spoken in English language.
• Valid WSQ Basic Food Hygiene Certificate

Critical Experience:

• 3 years of working experience in a managerial position in relevant capacity.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required.

Tell employers what skills you have

Outlook
Licensing
Leadership
Lighting
Trend
Inventory
Purchasing
Inventory Management
Revenue Analysis
Pressure
Wine
Customer Service
Cocktails
Conflict
Hospitality

---