Bar Manager

Rosewood Abu Dhabi; United Arab Emirates; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel in Abu Dhabi seeks an experienced Assistant Restaurant Manager to manage restaurant operations and uphold service quality. With responsibilities ranging from staff management to guest relations, candidates must have a minimum of three years' experience in a luxury setting and strong attention to detail. Fluency in English is essential. This role offers a vibrant work environment in a prestigious hotel.

Qualifications

• Minimum three years' experience as an Assistant Restaurant Manager or Captain.
• Knowledge of food service styles and basic food and beverage cost controls.
• Physical ability to perform necessary movements.

Responsibilities

• Manage all aspects of outlet functions according to hotel standards.
• Ensure high standards of service and cleanliness.
• Conduct pre-shift meetings and review key information.

Skills

Attention to detail

Speed

Organization

Good judgment

Fluency in English

Education

High school diploma; some college preferred

Job description

Job Description

Responsible for managing all aspects of the outlet functions in accordance with hotel standards. Leads, implements, and maintains a service and management philosophy that guides staff.

Responsibilities:

1. Maintain knowledge of departmental policies, service procedures, and standards, ensuring they are followed and upheld daily.
2. Ensure high standards of service and cleanliness are maintained.
3. Have comprehensive knowledge of:

• a. All liquor brands, beers, and non-alcoholic beverages available.
• b. Characteristics and descriptions of wines and champagnes, including major wines on the list.
• c. Designated glassware and garnishes for drinks.
• d. Menu items, preparation methods, ingredients, sauces, portion sizes, presentation, and pricing.
• e. Daily specials and items that are unavailable (86'd).
• f. Dining room layout, table and station numbers, setup standards, capacity, hours, pricing, and dress code.
• g. POS and manual system procedures.
• h. Daily house count, VIPs, arrivals, and departures.
• i. Scheduled group activities and timings.
• j. Proper maintenance and use of equipment.
• k. Department policies and service procedures.

1. Adhere to state liquor regulations, especially regarding service to minors and intoxicated persons.
2. Check storage areas for supplies, organization, and cleanliness; instruct staff to address deficiencies.
3. Establish par levels for supplies and equipment; complete requisitions as needed.
4. Requisition linens and skirting, and assign staff for transport.
5. Coordinate with the Chef on daily specials and 86'd items; keep staff informed.
6. Review house count and arrivals with the Front Desk periodically.
7. Analyze sales, resolve discrepancies, and track revenue against budget.
8. Prepare and adjust weekly staff schedules based on staffing guidelines and forecasts.
9. Ensure staff attendance, document lateness or absences, and coordinate breaks.
10. Assign work duties, communicate changes, and delegate tasks to maintain standards.
11. Monitor station preparations and ensure compliance with standards.
12. Conduct pre-shift meetings and review key information.
13. Inspect staff grooming and attire; rectify issues.
14. Ensure readiness of materials and equipment, and rectify deficiencies.
15. Monitor staff performance, rectify deficiencies, and ensure service standards are met.
16. Inspect table setups for cleanliness and standards, and address deficiencies.
17. Maintain overall cleanliness and order in the restaurant environment.
18. Ensure the Greeter stand is organized and stocked.
19. Review reservations, pre-assign tables, and follow up on special requests.
20. Maintain menus and wine lists in good condition.
21. Check pick-up and side stations for cleanliness and organization.
22. Assist with guest seating and manage waiting lines during busy times.
23. Anticipate guest needs, respond promptly, and promote positive relations.
24. Be knowledgeable about hotel services, local attractions, and activities.
25. Handle guest complaints following established procedures and ensure satisfaction.
26. Monitor guest reactions and coordinate with staff to ensure excellent service.
27. Oversee order delivery, table clearing, and reset procedures.
28. Maintain cleanliness and functionality of equipment and supplies.
29. Assist staff to ensure optimum guest service.
30. Answer phones promptly and professionally.
31. Utilize POS system functions accurately, restock supplies, and handle void checks appropriately.
32. Manage cashiering procedures, including manual checks and closing reports.
33. Complete staff training, provide performance feedback, and handle disciplinary issues.
34. Promote a cooperative work environment and staff morale.
35. Respond promptly to pages and maintain communication.
36. Prepare payroll and tip records, and submit work orders for maintenance.
37. Document departmental activities and communicate with oncoming staff.
38. Exhibit friendly, courteous behavior with guests and staff.
39. Maintain compliance with brand and LQA standards and support continuous improvement.
40. Represent the brand by applying standards consistently.
41. Perform other duties as required.

    Qualifications:

    • Minimum three years' experience as an Assistant Restaurant Manager or Captain, preferably in a luxury or ultra-luxury environment.
    • High school diploma; some college preferred.
    • Attention to detail, speed, accuracy, organization, calmness, and good judgment are essential.
    • Knowledge of various food service styles and basic food and beverage cost controls.
    • Fluency in English required; additional languages are a plus.
    • Physical ability to perform necessary movements and communicate effectively.
    • Minimum age of 21 to serve alcohol.