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Bar Manager

2 months ago

Singapore PHOENIX OPCO PTE. LTD. Full time
{"Key Responsibilities": "Key Responsibilities

As a Bar Manager at PHOENIX OPCO PTE. LTD., you will be responsible for driving and developing the team to perform at a World Class level. This includes managing operational and staffing requirements for bar operations, maintaining the highest of standards, and implementing regular trainings and thorough beverage inductions for new employees.

Some of your key responsibilities will include:
  • Liaising with guests and being the 'face' of the bar.
  • Maintaining a very high personal presentation.
  • Maintaining a high level of service to all guests at all times.
  • Controlling the ambience (air con, lighting, volume, visuals).
  • Ensuring the correct licensing signage throughout the bars.
  • Dealing with all reps and suppliers, bringing on new products with consultation with F&B Manager and/or General Manager.
  • Working closely with the Purchasing manager to ensure strong communication between the outlets, and efficient stock requisitioning to bars.
  • Ensuring that all beverages are served to a consistently high standard.
  • Ensuring that the bar remains in an impeccable state of presentation.
  • Ensuring all bar opening and closing procedures are followed correctly.
  • Ensuring the safety of staff and patrons during service and after leaving the bar.
  • Maintaining hygienic food handling practices and cleanliness of all cocktail waiting and bar staff.
  • Maintaining bar inventory according to stock levels and re-ordering when needed.
  • Managing monthly stocktake and working through variances and implementing control systems.
  • Communicating with the F&B manager regarding any problems or changes needed with service.
  • Maintaining bar equipment in good working order, organizing repairs or improvements needed for greater efficiency.
  • Reporting 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

As a Bar Manager, you will also be responsible for managing the financial aspects of the bar, including:
  • Signing out floats from front desk, balancing float, cash handling from cashboxes to tills, balancing tills, cash and admin at the completion of service.
  • Balancing the safe at set intervals throughout the day.
  • Ensuring the accurate and honest balancing of the cash register at the end of the shift.
  • Producing 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.
  • Maintaining bar wage costs to budget guidelines and driving customer spending above agreed targets.
  • Monitoring expenditure in the Bar, ensuring bar staff receive assistance in the achievement of budgeted targets.
  • Monitoring the daily revenue analysis reports ensuring all revenues and related statistics are accurate.
  • Analysing monthly trading results and then formulating strategies arising from the analysis to increase revenue and minimise costs.
  • Maintaining and controlling wage and beverage costs at budgeted levels through accurate ordering, stock takes, correct price points and effective rostering.
  • Being proactive in controlling costs, being fully aware of forecasted business and targeted profitability whilst maintaining high standards.
  • Developing the Annual Business Plan and Financial Budget; using this as a guide to controlling expenditure during the financial year.
  • Compiling the necessary reports for end of month and Owner's meeting.


Sales

As a Bar Manager, you will also be responsible for driving sales and revenue growth, including:
  • Completing all applicable daily sales reports to management team.
  • Staying abreast of current market trends for wine and beverages to ensure the bar is at the forefront of hospitality.
  • Identifying 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.
  • Promoting the bar through all methods available and identifying under-utilised methods of advertising in order to mark them for development.
  • Providing concepts, information and incentives to the sales and marketing teams in order to drive success.
  • Providing regular concept proposals for opportunities to drive revenue and adapt the offering to meet market trend changes.
  • Working with marketing teams to build a calendar of events in order to keep the business moving.


Customers

As a Bar Manager, you will also be responsible for delivering exceptional customer service, including:
  • Ensuring VIP's and regulars are treated to exceptional service.
  • Implementing and maintaining customer service standards in bars.
  • Handling complaints so that it leaves customers satisfied and impressed.
  • Providing efficient, friendly and professional service to all guests, leading by example when attending to guest requests.


Personnel & Training

As a Bar Manager, you will also be responsible for leading and developing the team, including:
  • Being the point of contact for supervisors and floor staff.
  • Interviewing, selecting, inducting and orientating floor and bar staff.
  • Conducting performance reviews of all floor and bar and function staff at least yearly.
  • Identifying staff training needs and implementing training systems. Conducting regular cocktail and wine training.
  • Briefing management, supervisors and on any relevant issues faced.
  • Holding regular On-the-Job training sessions to ensure that staff can perform their duties flawlessly.
  • Correcting and counselling employee with poor performance issues.


Systems & Processes

As a Bar Manager, you will also be responsible for ensuring that all systems and processes are in place, including:
  • Ensuring all Micros/Point of Sale data is up to date and in line with beverage menus, and all staff are trained in its use.
  • Responding to all emails in a timely manner.
  • Completing all duties and ensuring 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