Bar Supervisor (Live-In Available)

Job Description

JOB DESCRIPTION

Job Title:Bar Supervisor

Reporting to: Restaurant Manager / General Manager / Deputy General Manager
Department: Food and Beverage

Overview:

To be responsible for the effective management, control and administration of the Restaurant & Bar department in the absence of the Restaurant and Bar Managers, to include all lounge areas, bar and function room with Duty Management responsibilities.

Main Responsibilities

• To uphold the 4 AA Red star and 2 rosette standard, within the main restaurant.
• To be aware of the days business and ensure your departments are prepared and organised.
• To ensure you and your team have complete and thorough menu knowledge of the food items for all service periods, (i.e. Breakfast, Sunday Lunch, Afternoon Tea and Dinner.)
• A good working relationship with the Head Chef is an example for the rest of the Team.
• Monitor the completion of tasks, before, during and after service
• To maintain the highest standard of cleanliness, the maintenance of furnishings & equipment.
• To maintain ullage records of items being returned to the kitchen or thrown away due to complaints/ wrong orders.
• To assist in the Brasserie as and when required to do so by the management
• Greet, seat, take orders and assist guests with food and wine selection. To ensure guest satisfaction through high quality service and good public relations in all service periods
• Deal with complaints and guest comments in line with company guidelines and in a professional and timely manner.
• Ensure all food items served are correctly charged at the end of each meal period.
• To run functions, both layup, service and clean down.
• Prepare mise en place for the week ahead according to business levels.
• Focus on optimising sales and increase revenues through upselling.
• To plan and manage staffing levels effectively in accordance with the hotel’s occupancy, events and budget.
• To ensure restaurant staff are performing duties correctly, efficiently and to the best of their ability.
• To represent Leadership and ensure staff motivation, focusing on multi-skills development and total flexibility of staff and Management.
• To carry out Duty Manager shift procedures including sleep over shifts.
• To be hands on in all departments if the need arises.
• Display and encourage within the team the highest standards of personal hygiene & grooming in line with company policy.
• To ensure team briefings / meetings are carried out before each service period
• To ensure that disciplinary and grievance procedures are followed according to company policy.
• To ensure you have a thorough understanding of and adhere to laws and regulations regarding licensing, food safety, COSHH, health & safety & fire regulations
• Check that sufficient table linen, food and sundry items have been ordered for service periods.
• To ensure that linen is controlled effectively and efficiently, ensuring that the Restaurant linen budget is maintained and not over spent
• To provide monthly stock take of cutlery, china and crockery for the General Manager and to manage and record breakages.
• To be proactive in self-development.
• Actively participate in HR related matters of the department, recruitment, appearance, appraisals, training and development, succession plans and disciplinary procedures

Job Types: Full-time, Permanent

Pay: Up to £26,000.00 per year

Additional pay:

• Bonus scheme
• Tips

Schedule:

• 10 hour shift
• Weekend availability

Work Location: In person