Site logo

St Raphael Resort & Marina needs to recruit their new associate for the position of Bars’ Manager to grow with us.

 

Job Overview

The Bars’ Manager will primarily be responsible to plan, organize, direct and control the operation of all Resort’s Bars, ensuring maximum guest satisfaction according to the company standards. The Bars Manager will ensure that the Bars run smoothly and in the most efficient and effective manner. He/she will also ensure that guests receive the highest possible standards of service and he/she will be responsible for the effective development and management of the department’s human resources, equipment and provisions. In addition, he/she will be pro-active in maintaining and/or improving the Bars profitability in accordance with Resort’s policies, procedures and standards.

 

Main Responsibilities & Duties

  • To ensure guest satisfaction through consistent supervision, self-motivation, example and discipline.
  • To motivate employees to the highest degree and ensure that food and beverage quality standards are always met.
  • To attend to guests’ problems, if within scope, and report other to management immediately.
  • To ensure that all mise-en-place is continually checked and kept in quality order.
  • To ensures that drinks and cocktails are prepared according to original recipes.
  • To ensure that each guest is cordially and properly greeted and seated.
  • To ensure that all tables are timely and properly cleaned and carefully reset.
  • To prepare the weekly work schedule, to divide work among the employees and to ensure the smooth operation of the bars and outlets so as to maximize sales.
  • To be responsible for the preparation and control of the requisitions from the storeroom.
  • To prevent and solve issues that exist among the department’s employees in close coordination with the HR Manager.
  •  To train and educate the department’s employees so that everybody offers a consistent standard of service.
  •  To act as the connecting link between the employees and the Top Management.
  • To participate at the end of every month, in the monthly “stock taking” with the hotel’s storeroom employee at all the hotel’s outlets and bars.
  • To strive to meet the projected sales targets every month, to control the cost and to keep records of revenues and gross profits on a monthly basis.
  • To be responsible for the preparation of requisitions for functions.
  • To make sure that functions are run smoothly and the correct bills are prepared for the beverage charges.
  • To prepare employee evaluations on a regular basis and  to develop promising employees, recognize and recommend promotions, transfers and training.
  • To attend regular F&B and other meetings as required.
  • To recruit and train staff to provide up to company´s high standards service to guests in coordination with the F&B & HR Managers.
  • To ensure that all employees are treated fairly and consistently as outlined in the terms and conditions of employment, local legislation, and Hotel policies and procedures.
  • To be a hands-on manager and be present at all times in the outlets during operational periods.
  • To make sure that all departmental manuals are prepared and always updated.
  • To establish a rapport with guests maintaining good customer relationship.
  • To identify market needs for both, hotel guests and the local market.
  • To report for duty punctually, follow the company grooming standard.
  • To maintain good working relationships with colleagues, and all other departments.
  • To ensure his subordinates and team members confidently merchandise all food, drinks, speciality drinks, cocktails, cigars and special features, using “up-selling skills” and follow the method actively.
  • To have a complete understanding of the hotel’s employee handbook and adhere to the regulations contained within.
  • To have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Environment, Health and Safety.
  • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

Qualifications & Experience

  • Diploma in Hotel Management or related field from a university or Hotel Management School will be consider as strong advantage.
  • At least five years’ experience in managerial positions in the field of Food and Beverage.
  • Excellent analytics and reporting skills.
  • Must speak and write Greek and English very well.

Personal Characteristics

  • Very good organizational and communication skills with high level of responsibility, initiative and judgement.
  • Pleasant and friendly personality, fair, honest reliable and polite.
  • Ability to multitask, work in a fast-paced environment.
  • Have a high-level attention to detail.
  • Ability to work independently and to partner with others to promote an environment of teamwork.

Remuneration package

  • Very competitive salary according to skills and experience.
  • Strong collaborative and professional development environment

 

If this sounds like you, please forward your CV to hr@straphael.com

 

Job Overview

Sign in

Sign Up

Forgotten Password

Share