Bar Supervisor

Reporting to: General Manager

Responsible for: Ensure efficient and
professional operation and customer service in accordance with company
standards. Supervising all aspects of the delivery and service and food and
beverage team. Ensuring stock procedures are appropriately monitored and
maintained.

 Key Duties of the role include:

•       
To implement the
consistent delivery of superior customer service through the development and
implementation of SOPs (standard operating procedures).

•       
To ensure that the
department creates a professional impression to customers and team members.

•       
To act on customer
feedback relevant to your areas of responsibility. This to include customer
complaints and compliments.

•       
To be aware of budgeted
and actual departmental targets.

•       
To assist with the
control and monitor payroll costs by ensuring rotas are compiled in line with
forecasted and actual business levels.

•       
To be aware of and
assist with the control of departmental operating costs in line with forecasted
business levels.

•       
To manage the department
to ensure effective operation on a day to day basis, whilst maintaining company
brand standards consistently with attention to detail. This to include ensuring
shift controls and procedures are adhered to.

•       
To comply with statutory
and company requirements for Health and Safety, Food Safety, Risk Assessment,
Licensing Laws, Disability and ensure all employment legislation is strictly
adhered to.

•       
To maximise
opportunities for departmental sales and profit and other related targets.

•       
Assist with and suggest
new promotional opportunities to enable departmental sales to meet and exceed
budget. This to include the planning, implementation and review of promotions.

•       
To keep all department
team members sales focused and ensure ongoing training as required and
submitting training records for the attention of management.

•       
Be knowledgeable of all food and
beverage menus working in cooperation with Head Chef and kitchen team.

•       
Dining and public areas
consistently maintained to standards of attractiveness, comfort and
cleanliness.

•       
Monitors the performance
of the operation through verification and analysis of guest/customer
satisfaction systems and financial reports. Initiates corrective action.

•       
Direct the development
and organisation of special events, promotions and creation of packages with
the Operational Heads of Department.

  •      To actively upsell throughout all
aspects of customer service and train team to do so.

•       
At all times conduct yourself in a
professional and courteous manner.

•       
Ensure customer satisfaction
throughout there dining experience with us.

•       
Manager to be informed of special
requirements or difficulties.

•       
Ensure dining areas are maintained
within cleaning schedules.

•       
To read, understand and comply with
your responsibilities as defined in the Health and Safety statement and Staff
Handbook.

•       
To ensure HACCP, cleaning schedules
are completed on a daily basis and standards maintained.

•       
To actively participate in any
training and personnel exercises designed to improve standards and performance
levels.

•       
To carry out the company's customer
relation policy.

•       
To communicate company services to
guest as required.

•       
To arrive for duty in accordance with
rostered times in full clean uniform and wearing name badge at all times.

•       
To ensure the highest standards in
personal hygiene and grooming. (please refer to company grooming policy)