Assistant Bar Manager - Operations

Accor Group; Dubai; On-site; AED 78,120 - 111,600; Full time

Job summary

Accor Group in Dubai is seeking an Assistant Bar Manager - Operations to lead daily bar operations, supervise staff, and maintain service standards in a luxury hotel environment. You will collaborate with the Restaurant Manager to supervise beverage service, control costs, and ensure guest satisfaction.

The ideal candidate has 5–7 years of F&B experience in 4- or 5-star hotels, strong knowledge of cocktails and inventory management, and proven leadership in roster planning and training.

Qualifications

• Diploma or degree in vocational hospitality, Hotel Management, or related discipline.
• Minimum 5-7 years of food and beverage experience in a 4-star or 5-star hotel.
• Previous supervisory experience in a bar, lounge, restaurant, or premium beverage outlet.
• Strong understanding of bar operations, beverage service, cocktails, and guest engagement.
• Experience managing rosters and supervising employees during service.
• Practical knowledge of beverage inventory, requisitions, par stocks, and stock rotation.
• Ability to monitor beverage costs, wastage, and consumption patterns.
• Familiarity with sanitation standards, health regulations, and responsible beverage operations.

Responsibilities

• Participate in preparing the Annual Operating Budget and Annual Business Plan for the outlet.
• Support projections for revenue, operating expenses, staffing, equipment, and FF and E requirements.
• Prepare employee rosters according to business forecasts and approved staffing guidelines.
• Ensure sufficient employee coverage throughout opening, service, and closing periods.
• Recommend recruitment, promotion, disciplinary action, or dismissal to the Restaurant Manager.
• Supervise daily bar operations according to hotel policies and established service standards.
• Assume full responsibility for bar operations during the Restaurant Manager’s absence.
• Remain visible during operating hours and provide practical support during busy periods.
• Observe employee conduct, grooming, communication, and service performance.
• Assign duties and verify that employees complete opening and closing responsibilities.
• Conduct pre-opening inspections using approved operational checklists.
• Confirm that bar counters, guest areas, storage rooms, refrigerators, and equipment are clean and ready.
• Ensure all areas meet hotel hygiene, sanitation, and health requirements.
• Advise the Restaurant Manager on service concerns, employee performance, and operating improvements.
• Identify training needs and recommend suitable development programs.
• Provide continuous coaching to bar and service employees.
• Conduct induction and operational training for newly appointed team members.
• Reinforce beverage knowledge, recipes, service methods, guest handling, and safety procedures.
• Prepare requisitions for beverages, condiments, operating supplies, and guest materials.
• Maintain requisition quantities according to approved par stock levels.
• Coordinate with the Head Bartender to prepare consumption data for purchasing decisions.
• Monitor beverage stock, usage, spoilage, wastage, and cost of sale.
• Inspect bar refrigerators and storage areas for expired, damaged, or incorrectly stored products.
• Apply correct stock rotation and product storage procedures.
• Control beverage portions and preparation methods to protect quality and profitability.
• Maintain approved specifications for beverages, cocktails, snacks, and presentations.
• Participate in creating new beverages, cocktails, snacks, and promotional products.
• Recommend product variations and presentation improvements to the Restaurant Manager.
• Assist with beverage purchasing, pricing decisions, and promotional planning.
• Support compliance with entrance procedures, dress codes, and outlet access policies.
• Monitor music, sound, and lighting levels to ensure they remain within approved standards.
• Observe legal and company requirements governing bar opening and closing hours.
• Ensure employees handle glassware, utensils, equipment, and supplies carefully.
• Minimize breakages, losses, unnecessary consumption, and product spoilage.
• Enforce outlet policies and procedures under the direction of the Restaurant Manager.
• Report equipment faults and operational defects to the Maintenance Department.
• Submit repair requests and follow up on unresolved maintenance concerns.
• Promote courteous, confident, and professional communication with guests and colleagues.
• Maintain positive cooperation with Kitchen, Stewarding, Finance, Purchasing, Security, and other departments.
• Demonstrate professional grooming, punctuality, integrity, and pride in the workplace.
• Follow hotel regulations, employee policies, and management instructions.
• Participate in training and development activities recommended by senior management.
• Assist the Duty Manager with operational tasks when required.
• Perform additional reasonable duties assigned by the Restaurant Manager or hotel management.

Skills

Bar operations

Outlet supervision

Beverage service

Cocktail standards

Beverage costing

Cost of sale monitoring

Inventory control

Par stock management

Employee scheduling

Staff supervision

Operational training

Service quality control

Guest engagement

Opening procedures

Closing procedures

Hygiene compliance

Budget planning

Performance monitoring

Education

Diploma or degree in vocational hospitality

Hotel Management

Job description

Job Snapshot

Assistant Bar Manager - Operations

Location: Dubai, United Arab Emirates

Industry: Hospitality

Function: Restaurant Management

Experience: 5-7 years in a 4-star or 5-star hotel

Job Type: Full-time

Overview

Assistant Bar Manager - Operations in Dubai, United Arab Emirates is a Hospitality hiring opportunity for an experienced food and beverage professional who can supervise bar service, manage employees, control beverage costs, maintain inventory, and support revenue growth. The role works closely with the Restaurant Manager to coordinate daily operations, uphold service standards, develop employees, and maintain a safe and commercially successful outlet.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Salary: 7000-10000 (estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer)
• Gender: Any
• Candidate Nationality: Any
• Job Type: Full-time

Role Context

The Assistant Bar Manager helps lead the daily operation of the assigned bar and assumes full operational responsibility when the Restaurant Manager is absent. The position combines employee supervision, beverage control, guest service, roster planning, training, purchasing support, cost monitoring, and outlet presentation.

Key Responsibilities

• Participate in preparing the Annual Operating Budget and Annual Business Plan for the outlet.
• Support projections for revenue, operating expenses, staffing, equipment, and FF and E requirements.
• Prepare employee rosters according to business forecasts and approved staffing guidelines.
• Ensure sufficient employee coverage throughout opening, service, and closing periods.
• Recommend recruitment, promotion, disciplinary action, or dismissal to the Restaurant Manager.
• Supervise daily bar operations according to hotel policies and established service standards.
• Assume full responsibility for bar operations during the Restaurant Manager’s absence.
• Remain visible during operating hours and provide practical support during busy periods.
• Observe employee conduct, grooming, communication, and service performance.
• Assign duties and verify that employees complete opening and closing responsibilities.
• Conduct pre-opening inspections using approved operational checklists.
• Confirm that bar counters, guest areas, storage rooms, refrigerators, and equipment are clean and ready.
• Ensure all areas meet hotel hygiene, sanitation, and health requirements.
• Advise the Restaurant Manager on service concerns, employee performance, and operating improvements.
• Identify training needs and recommend suitable development programs.
• Provide continuous coaching to bar and service employees.
• Conduct induction and operational training for newly appointed team members.
• Reinforce beverage knowledge, recipes, service methods, guest handling, and safety procedures.
• Prepare requisitions for beverages, condiments, operating supplies, and guest materials.
• Maintain requisition quantities according to approved par stock levels.
• Coordinate with the Head Bartender to prepare consumption data for purchasing decisions.
• Monitor beverage stock, usage, spoilage, wastage, and cost of sale.
• Inspect bar refrigerators and storage areas for expired, damaged, or incorrectly stored products.
• Apply correct stock rotation and product storage procedures.
• Control beverage portions and preparation methods to protect quality and profitability.
• Maintain approved specifications for beverages, cocktails, snacks, and presentations.
• Participate in creating new beverages, cocktails, snacks, and promotional products.
• Recommend product variations and presentation improvements to the Restaurant Manager.
• Assist with beverage purchasing, pricing decisions, and promotional planning.
• Support compliance with entrance procedures, dress codes, and outlet access policies.
• Monitor music, sound, and lighting levels to ensure they remain within approved standards.
• Observe legal and company requirements governing bar opening and closing hours.
• Ensure employees handle glassware, utensils, equipment, and supplies carefully.
• Minimize breakages, losses, unnecessary consumption, and product spoilage.
• Enforce outlet policies and procedures under the direction of the Restaurant Manager.
• Report equipment faults and operational defects to the Maintenance Department.
• Submit repair requests and follow up on unresolved maintenance concerns.
• Promote courteous, confident, and professional communication with guests and colleagues.
• Maintain positive cooperation with Kitchen, Stewarding, Finance, Purchasing, Security, and other departments.
• Demonstrate professional grooming, punctuality, integrity, and pride in the workplace.
• Follow hotel regulations, employee policies, and management instructions.
• Participate in training and development activities recommended by senior management.
• Assist the Duty Manager with operational tasks when required.
• Perform additional reasonable duties assigned by the Restaurant Manager or hotel management.

Ideal Profile

• Diploma or degree in vocational hospitality, Hotel Management, or a related discipline.
• Minimum 5-7 years of food and beverage experience in a 4-star or 5-star hotel.
• Previous supervisory experience in a bar, lounge, restaurant, or premium beverage outlet.
• Strong understanding of bar operations, beverage service, cocktails, and guest engagement.
• Experience managing rosters, assigning duties, and supervising employees during service.
• Practical knowledge of beverage inventory, requisitions, par stocks, and stock rotation.
• Ability to monitor beverage costs, wastage, spoilage, and consumption patterns.
• Familiarity with sanitation standards, health regulations, and responsible beverage operations.
• Experience developing drinks, promotional menus, or product presentations.
• Ability to train employees and support structured induction programs.
• Confident decision‑making when managing the outlet in the Restaurant Manager’s absence.
• Strong guest service, complaint handling, and problem‑solving ability.
• Effective communication with employees, hotel departments, suppliers, and management.
• High standards of professional grooming, personal conduct, and workplace integrity.
• Ability to remain organized and composed during demanding operating periods.
• Flexibility to work evenings, weekends, public holidays, opening shifts, and closing shifts.

Skills Set

• Bar operations
• Outlet supervision
• Beverage service
• Cocktail standards
• Beverage costing
• Cost of sale monitoring
• Inventory control
• Par stock management
• Beverage requisitions
• Stock rotation
• Product expiry control
• Waste reduction
• Employee scheduling
• Staff supervision
• Employee induction
• Operational training
• Service quality control
• Guest complaint handling
• Promotional planning
• Beverage purchasing support
• Pricing support
• Opening procedures
• Closing procedures
• Hygiene compliance
• Maintenance reporting
• Sound and lighting control
• Cross‑department coordination
• Budget planning
• Performance monitoring
• Luxury hospitality standards

Why Join Us

This opportunity provides an experienced food and beverage professional with broader leadership responsibility in Dubai’s competitive Hospitality industry. The role develops practical expertise in bar management, commercial planning, employee supervision, beverage cost control, guest service, and outlet performance. Accor supports professional development through structured learning programs, internal mobility, worldwide employee hotel discounts, and opportunities to progress into Restaurant Manager, Bar Manager, and wider food and beverage leadership positions.