Job Overview The Bar Manager is responsible for the management of all aspects of the food and beverage functions of the bar. The incumbent directs, implements and maintains a service and management philosophy which serves as a guide to staff that is in accordance with Capella's standards.
Key Responsibilities - Organize assigned station and ensure readiness prior to guest arrival
- Scheduled in-house group activities, locations and times
- Review Sales for previous day, resolve discrepancies with accounting tracking revenue against budget
- Prepare weekly duty roster in accordance with staffing guidance and labor forecasts
- Anticipate guests' needs, respond promptly and acknowledge all guests
- Guide the activities of the assigned servers to ensure optimum service to guests.
- Maintain positive guest relations at all times.
- Monitor and handle guest complaints
- Ensure continuous beverage revenue generation with incentives, promotions and upselling
- Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
- Check quality and amount of all restaurant stock
- Ensure a sufficient supply of all silverware, glassware and chinaware for service
Talent Profile - Diploma in Food and Beverage/ Hospitality Management or equivalent qualification
- At least 3 years of experience in a similar capacity in an international hotel.
- Excellent communication and interpersonal skills
- Well organised and attention to details
- Guest oriented and service minded
- Singapore Food Hygiene and Food Handling certificate
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