Casa Chi Bar Manager

RELATIONSHIPS

1.         Reports to the General Manager.

2.         Provides direction to the Bar employees.

3.         Communicates, coordinates and cooperates with other division/department/section heads.

4.         Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, competitors and other members of the local community.

JOB DUTIES AND RESPONSIBILITIES

1. Manages all functions of the Bar section operation to achieve the optimum departmental profit.
2. Manages all functions of the Bar section operation to achieve the optimum quality level of service.
3. Controls and analyzes, on an on-going basis, the level of the following:
   1. Sales
   2. Costs
   3. Issuing of beverage
   4. Quality and presentation of food and beverage products
   5. Service standard
   6. Condition and cleanliness of facilities and equipment
   7. Quality of entertainment
   8. Guest satisfaction
   9. Marketing
4. Establishes and maintains effective employee and inter-departmental working relationships.
5. Conducts such functions as interviewing, hiring, and performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. 
6. Assists the General Manager In developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Bar employees and other Food and Beverage employees. 
7. Develops and maintains an up-dated operations manual for the Bar section.
8. Conducts daily briefings and other meetings as needed to obtain optimal results.
9. Participates in service as necessary in accordance with the requirements and practices of the restaurant.
10. Handles administrative works and keeps up-dated files on the following Bar matters:
    1. Finance
    2. Standards
    3. Training
    4. Entertainment
    5. Outlets     
    6. Meetings
    7. Miscellaneous

1. Assists the General Manager In setting bar goals and developing strategies, procedures and policies. 
2. Determines the minimum and maximum stocks and controls par-stocks of material, equipment, food and beverages.
3. Liaise with the Purchasing Manager and suppliers for any purchase needed for the Bar department.
4. Conducts inventories in coordination with the employees of the accounting division.
5. Liaise with employee of the Engineering Division to schedule preventive maintenance and repairs.
6. Monitors local competitors and compare their operation with his/her outlet.
7. Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
8. At IHG we are committed to providing our employees with a safe, secure and healthy workplace.  It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures.
9. Perform other duties, tasks and special projects as assigned.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

The salary range for this role is $33.61 to $36.05 This is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.