Bar & Beverage Supervisor

Crimson Resort and Spa Boracay; Malay; On-site; PHP 446,000 - 625,000; Full time

Job summary

Crimson Resort and Spa Boracay is seeking a capable Bar Supervisor to lead daily bar operations on Boracay. You will manage inventory, staff schedules, and guest service to uphold exceptional standards.

Responsibilities include maintaining beverage and food quality, training staff, enforcing policies, and collaborating with kitchen and events teams to drive sales and guest satisfaction in a vibrant resort setting.

Qualifications

• Bachelor's degree in Hospitality Management or Tourism or relevant field.

Responsibilities

• Oversee the daily operations of the bar, including inventory management, staff scheduling, and customer service.
• Create and maintain a welcoming and inclusive atmosphere for all customers.
• Develop and implement marketing strategies to increase sales and customer engagement.
• Train and supervise bar staff, ensuring they are knowledgeable about products, policies, and procedures.
• Monitor and maintain the quality of beverages and food served at the bar.
• Manage and maintain the bar's financial records, including cash handling, budgeting, and reporting.
• Ensure compliance with all local, state, and federal laws and regulations regarding alcohol service and sales.
• Collaborate with other departments, such as kitchen staff and event planners, to ensure seamless operations and customer satisfaction.
• Continuously evaluate and improve the bar's offerings, including menu items, promotions, and events.

Education

Bachelor's Degree of Hospitality Management or Tourism or relevant field

Job description

SCOPE AND RESPONSIBILITIES

MEETS & EXCEEDS CUSTOMERS & TEAM MEMBERS EXPECTATIONS

1. Provides value-added service to customers by doing whatever reasonable and possible to meet or exceed customer expectations.
2. Communicates effectively with customers, co-workers, and supervisors.
3. Demonstrates teamwork by cooperating and assisting co-workers as needed.
4. Handles difficult situations effectively.

KEY AREAS OF RESPONSIBILITIES

MEETS AND EXCEEDS CUSTOMERS AND TEAM MEMBERS' EXPECTATIONS

• Oversee the daily operations of the bar, including inventory management, staff scheduling, and customer service.
• Create and maintain a welcoming and inclusive atmosphere for all customers.
• Develop and implement marketing strategies to increase sales and customer engagement.
• Train and supervise bar staff, ensuring they are knowledgeable about products, policies, and procedures.
• Monitor and maintain the quality of beverages and food served at the bar.
• Manage and maintain the bar's financial records, including cash handling, budgeting, and reporting.
• Ensure compliance with all local, state, and federal laws and regulations regarding alcohol service and sales.
• Collaborate with other departments, such as kitchen staff and event planners, to ensure seamless operations and customer satisfaction.
• Continuously evaluate and improve the bar's offerings, including menu items, promotions, and events.

GENERAL KNOWLEDGE

• To have complete knowledge on the food / beverage / service available in sections appointed.
• Ensures that Resort standards and policies are explained to staff and are correctly applied.

FIRE AND LIFE SAFETY

• To have complete knowledge on the food / beverage / service available in sections appointed.
• Ensures that Resort standards and policies are explained to staff and are correctly applied.

HYGIENE AND SANITATION

• Ensures that staff applies the necessary precautions with regards to the Resort food safety and hygiene standards.
• Adheres to established Crimson Food Safety Management System policies and procedures.

OPERATIONS

• Monitors and ensures smooth operations of the sections appointed (restaurants / banquet / beverage – as applicable).
• Maintains consistency in quality of food and beverage / service / cleanliness of sections appointed.
• Obtains customer feedback during operations to ensure guest satisfaction.
• Checks cleanliness of sections prior to and after service.
• Ensures cooperation and smooth communications between staff in section(s) appointed and other departments.
• Ensures that manning level is sufficient for business volume.
• Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage.
• Practices economy of food, beverage, paper supplies, electricity, and water.

QUALIFICATIONS:

• Bachelor's Degree of Hospitality Management or Tourism or relevant field
• At least 2 years of Hotel and Bar Supervisor experience
• Proven experience in bartending and mixology