Hotel Job Level: 4 – Assistant Manager

Directly Reports to: Assistant Director of Food and Beverage

Assigned Department: Food and Beverage

Key Responsibilities

Job Summary

In accordance with the policies, procedure and standards of The Lind Hotels under the supervision of Assistant Director of Food and Beverage, the Assistant Bar Manager is responsible to provide friendly and courteous service in the preparation of beverages to customers and in accordance with beverage standards and procedures whilst taking a leading role in salesmanship, and beverage creativity.

Essential Duties and Responsibilities

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit
• Communicates to his/her superior any difficulties, guest comments and other relevant information  
• Delivers daily briefings and attends other Food and Beverage meetings as scheduled
• Delivers prepared training sessions in line with a departmental monthly calendar
• Prepares for service by ensuring the department’s:
  • Equipment is clean
  • Equipment is sorted and stored
  • Glassware is polished 
  • Requirements for special occasions are ready
• Carries out effective service by ensuring all staff are aware of their role in:
  • Greeting and seating guests
  • Explaining and up-selling daily beverage specials 
  • Processing food orders accurately
  • Using trays and tray jacks effectively 
  • Quickly taking food and beverage orders 
  • Ensuring payment methods are handled accurately 
  • Ensuring working areas are cleaned and re-set quickly
  • Ensuring the bar is clean
  • Regularly cleaning ashtrays 
  • Conversing with Guests in relation to the food and beverage products
• Carries out effective beverage service by ensuring:
  • Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
  • Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine
  • Promoting and selling cocktails to guests
  • Making and presenting cocktails
  • Coffee and tea is served hot and in accordance with standard
• Patron care standards are adhered to by ensuring:
  • Guests are advised on alcoholic beverages
  • The strengths of alcohol is advised and guests are advised as to their effect
  • Compliance with legal provisions of local liquor codes
  • Level of intoxication of guests is assessed and appropriate action taken
  • Advise guest on the hotel’s policy of smoking
  • Monitor factors which interfere with the total experience of the guest
  • Cellar operations are carried out including:
  • Correct use of refrigeration system
  • Effective operation of the post-mix syrups bulk dispense system
  • Operating the beer reticulation system
  • Adhering to stock control procedures
• Take appropriate action to resolve guest complaints
• Requisition bar items according to bar stocks
• Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
• Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift
• Assist the Food and Beverage Manager to source and review outlet musicians
• Assist to promote the musicians
• Design promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Manager

Required Qualifications

Required Skills

• Experience in the management of a bar or beverage service operation.
• Complete working knowledge of alcoholic and non-alcoholic beverages.

Qualifications

• Graduate of bachelor degree and/or diploma in hotel or other related field.
• Must take pride in The Lind Hotels standard of excellence.
• Must be guest service oriented.

Experience

• 3 to 5 years of relevant experience or an equivalent combination of education and work-related experience.
• Experience in a 5-star or luxury hotel.

Key Internal Relationships

• Hotel Employees
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.