Bar Manager

Responsibilities

• Oversee day-to-day operations of Club Bar, Oyster Bar, Bowling and Karaoke Facilities to deliver superior F&B services
• Supervise and maintain high level of hygiene and service standards
• Coordinate with Banquet team and Kitchen team to cater private events and ensure smooth operations
• Take initiative in menu and outlets’ promotions planning to achieve financial goals
• Manage wine and spirits’ usage, inventory and storage – accountable for beverage provision for all outlets
• Conduct constant stock take and maintain a reasonable inventory level to minimize wastage
• Responsible for roster preparation, operating budget and expenses management
• Lead, motivate and train the team to achieve excellent service delivery that aligns with the ever-changing business environment
• Handle Members’ enquiries and complaints in a professional and prompt manner
• Ad hoc tasks assigned by General Manager and Head of Culinary and Restaurant Operations

Requirements

• A minimum of 5 years’ experience in managing bars or similar operations
• Sound knowledge in wine and spirits with WSET certificate
• Good operational, administrative and interpersonal skills are a must, experience in banqueting and private events is preferred
• Knowledge of HACCP compliance and cost control, including manpower, productivity, food cost and other expenses
• Displays confidence, has leadership qualities and is a team builder
• Experienced in training and coaching
• Good command of both spoken and written English and Chinese