ANTALYA RENAISSANCE RESORT Index No: F&B - BR1
J O B D E S C R I P T I O N
Job Title: Bars Manager
Superior: Technical Superior:
Food and Beverage Manager
Asst. F&B Manager
Subordinated Staff: Technical Subordinated Staff
Head Barmen
Barmen
Bar Waitress
Barboy
Trainees
Department: Food and Beverage Department / Bars
Job Summary:
1. Supervising and coordinating activities of the bars
employees engaged in providing courteous and efficient
service as per hotel standards.
2. To execute company and hotel policies and procedures
to ensure that all services provided achieve the
established standards.
3. To maintain excellent inter-departmental and guest
relationships.
Description of duties:
1. Directs and supervises the bars employees.
a.) conducts service briefings.
b.) Checks on specific assignments in accordance with
performance of job standards.
c.) Keeps staff informed on daily and special events.
2. Food and Beverage knowledge & tasks:
a.) Must be aware at all times of selling prices, spe-
cial actions or publicity campaigns.
b.) Ensures all guests have accurate and up to date
menus and price lists.
c.) Be aware of menus and beverage selections in all
outlets.
d.) Assists management with the solving of guest com-
plaints and remarks on the spot. Use the offering
of complimentary food/beverages at your own
judgment and discretion.
Job Description: Bars Manager Page 2
e.) In cooperation with the (asst.) food and beverage
manager, decide on effective and original promo-
tions in all bars. Ensure bar staff are aware of
and actively participate in these promotions.
f.) Supervise and control the final presentation of
all beverages and food served in the bars.
Check for quality, quantity and service standards.
3. Routinely inspect the bars and bar equipment, i.e:
blenders, machinery, glassware etc.
a.) Spot checks of bars and all repairs and mainte-
nance works.
b.) Write work orders and follow up until completed.
c.) Refer outstanding problems to Asst. F&B Manager.
d.) Checks mise en place, cleanliness on a daily basis.
4. Checks on service and standards in the bars:
a.) During business hours, the manager must carefully
check and supervise the service given to the guest.
b.) Note all points on faulty service and bring these
up in briefings and training sessions.
c.) Actively converse with guests to ensure a personal
touch of service and to enquire about service
according to the guests.
5. Prepares the daily sales reports and records this
together with any service details in the log book,
to be submitted every morning to F&B office.
6. Prepares the bars wage cost on a daily basis, and
submits this report to F&B Office at the end of each
month.
7. Engages part time staff and extras as per producti-
vity standards and according to large functions.
8. Double checks all bars prior to opening for proper
and sufficient mise en place, bar set up etc. accor-
ding to hotel standards.
9. Regulates, controls and requisits operating equipment
and participates in the periodic inventories of these
items.
10. Create and implement proper measures of control for
operating equipment to avoid loss and breakage.
11. Maintains good public relations with the community
with a view of increasing patronage for the hotel.
a.) Is consistently aware of his/her role as the hotels
representative, whether within or outside hotel
grounds.
Job Description: Bars Manager Page 3
b.) Puts an effort in creating more functional and
original ideas using the decor and other facilities
available.
c.) Works for promoting local business and social
functions.
12. Ensures proper supervision in the Bars.
a.) Standard measure devices such as jigger, spoon and
blender are always used.
b.) No overmeasuring or under measuring of beverages.
c.) Correct glassware used for each beverage.
13. Assists controller in stock checks and inventories
where needed.
14. Follows up and takes action on potential reports.
15. Keeps all items and stocks at the given par levels
for each bar.
16. Conducts training and performance evaluations accor-
ding to the hotel policies and procedures.
17. Attend management meetings as required.
18. Establish training programs to ensure staff are more
familiar with the job and job knowledge.
19. Prepares weekly work schedules for staff, regulates
attendance and prepares the monthly wage cost reports.
20. Will never (either during or after employment) with-
out the hotels written consent, divulge any informa-
tion concerning the hotel or any of its dealings,
transactions or affairs which may come to knowledge
during employment in the hotel.
21. Carries out any duties assigned in accordance with
knowledge and capabilities
22. Will act according to policies and procedures regardin
grievance, discipline and general policies and proce-
dures of the hotel.
23. Is aware of the fact that he can be transferred to
any other Ramada / Renaissance hotel or resort.
