Reporting to the Assistant Food & Beverage Manager/Director of Food & Beverage, the Bar Manager will be responsible for producing an outstanding guest experience within the outlet concept by managing a service team. He will provide a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.

Key Responsibilities:

• Responsible for Assistant Bar Manager, Bartenders, Barmen / Barmaids, Host / Hostess.
• Understand thoroughly the concept of the bar and train all employees of the outlet in regard to the concept.
• Set an example in terms of service and products knowledge.
• Prepare the bar menu design in cooperation with the bartending team.
• Organise tastings of new menus.
• Have an excellent understanding of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended.
• Have an excellent understanding of both classic and modern cocktails, their recipes and history.
• Participate in supplier meetings to negotiate beneficial agreements for the hotel or respective areas to ensure the best possible prices.
• Hold monthly trainings to the Food & Beverage team to ensure product knowledge is fostered.
• Develop cocktail specials, signature drinks and foster creativity and innovation within the bartending team.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable of all services and products offered by the hotel.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlet’s budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills & Qualifications

• Diploma/Higher Diploma in Food & Beverage Management or related field.
• Minimum of 3-5 years’ experience in a similar role.
• Proficiency in Excel, Word and Power point.
• Strong knowledge of beverages (cocktails, liquors, wine, etc.)
• Excellent written and verbal communication skills.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction. Ensure that All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP. Ensure the service team is well managed, having delegated the appropriate tasks to the team members.

Key Responsibilities:

• Responsible to Head of Department/ Assistant Head of Department.
• Responsible for Bartenders, Barmen / Barmaids, Host / Hostess.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and demand the team to execute the highest level of service and set-up standards at all times.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the bar and train all employees of the outlet in regards to the concept.
• Set an example in terms of service and products knowledge.
• Prepare the bar menu design in cooperation with the bartending team and Chef Sommelier / Sommelier.
• Organise tastings of new menus.
• Have an excellent understanding of beverages in general including ingredients and techniques to ensure the right beverage / cocktail / spirit can be recommended.
• Have an excellent understanding of both classic and modern cocktails, their recipes and history.
• Accomplish all internal cocktail trainings by the hotel as well as support external trainings and workshops.
• Be involved in the overall wine sales of the hotel including all areas such as banquet events, Minibar, In Room Dining.
• Participate in supplier meetings to negotiate beneficial agreements for the hotel or respective areas to ensure the best possible prices.
• Know and understand the social scene of the destination, being recognized in the market as well as understanding night life.
• Hold monthly trainings to the Food & Beverage team to ensure product knowledge is fostered.
• Develop cocktail specials, signature drinks and foster creativity and innovation within the bartending team.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlet’s budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Identify errors and correct them as required during set-up, service and breakdown of operations.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s People Services Department.
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food & Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.                   
• Attend all required trainings as described by the department.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Head of Department.
• Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department.
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. 

Desired Skills & Qualifications

• BA/Equivalent in Hospitality Management or related field.
• Two-year experience in similar role. 
• Ability to work and communicate in a multinational environment:
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Applies a professional, confidential and ethical approach at all times.
• Works in a safe, prudent and organized manner.
• Passionate for Food & Beverage
• People Oriented
• Passionate for European luxury
• Sense of responsibility