MAIN MISSIONS:
-He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements.
-He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team
-He insures the delivery of the services integrating the animation of the village
ORGANIZE THE BAR
-Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program
-Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up
-Determine product needs respecting for the ordering schedule
-Control the rotation of day stocks taking into account hygiene standards and economical constraint
-Apply the F&B agreements partnership according to sector
-Organize the workload of the bar team
-Optimize the use of the given material
MANAGE THE BAR
-Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs
-Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager
-Identify and argue equipment requirements (PMH, Cleaning products)
-Participate in the elaboration of the conditions of contract of the special events
-Optimize the pricing, engage promotional actions, strengthen the display
ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS
-Apply the procedures and the standards ("Quali-Signs" "Pro-Signs")
-Control the application of Quali-Signs and Pro-Signs in bars
- Engage corrective actions to be in line with Quali-Signs and Pro-Signs
-Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced)
-Give an opinion on the quality of the delivered goods
-Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs
-Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events
-Report in the RRB or Responsible Hotelkeeper if necessary
ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY
-Apply the HACCP method and the safety regulations
- Control the application of the method HACCP and the safety regulations in bars
-Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks
-Organize and inspect the cleaning of premises, equipments and materials
-Watch the maintenance of premises and equipments
-Report in the RRB or Responsible Hotelkeeper if necessary
MANAGE ITS BAR TEAM
-Train GO / GE
-Evaluate GO / GE on the objectives fixed with them
-Reveal in his(her) team the GOs and GEs with potential ( key GO)
-Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country)
- Warn the F&B Manager or HSM if any noticed grave facts
-Animate and motivate its team
