Bascule Bar Manager

Accor Hotel; Cape Town; On-site; ZAR 300,000 - 400,000; Full time

Job summary

A luxury hotel chain in Cape Town is seeking a Bascule Bar Manager to oversee daily operations, manage staff, and ensure a high level of guest satisfaction. The ideal candidate has at least 4 years of management experience in luxury hotels and a Level 3 Culinary Diploma. Responsibilities also include training staff, managing inventories, and promoting the bar. Flexibility in working hours is essential.

Qualifications

• Minimum 4 years of progressive management experience in luxury hotels.
• International experience preferred.
• Flexible working hours and physically fit.

Responsibilities

• Responsible for daily shift operations of the bar.
• Supervise staff and assist with promoting the bar.
• Manage liquor inventories and ensure guest satisfaction.
• Conduct staff training and performance reviews.

Skills

Fluent in English

Strong analytical skills

Leadership skills

Excellent guest service skills

Ability to handle pressure

Education

Matric

Level 3 Culinary Diploma

Tools

MS Office

Inventory management systems

Job description

Job Title: Bascule Bar Manager

Location: Western Cape, Cape Town | Deadline: August 29, 2025

Scope of Position:

• Responsible for daily shift operations of the bar and supervision of staff.
• Assist with promoting the bar, menu planning, maintaining standards, supporting servers during peak times, and managing liquor inventories.
• Ensure guest and staff satisfaction while adhering to budget constraints.
• Enforce legal obligations professionally and consistently.
• Identify training needs and implement development plans.
• Support the culinary team and other outlets as needed.

Managing Bar Operations:

• Oversee daily supervision and coordination of the outlet and staff.
• Maintain and assist in procuring a large whiskey collection.
• Implement beverage policies and ensure compliance with all legal regulations.
• Understand beverage control, inventory, and cost management.
• Participate in meetings to understand group needs.
• Maintain quality standards, guest service, and a positive ambiance.
• Collaborate with culinary team on menu ideas and promotions.
• Develop revenue-generating ideas and promotions.
• Ensure teamwork among departments.
• Manage budgets, staffing, and scheduling.
• Establish and uphold 5-star service standards.
• Monitor quality of service, guest and employee satisfaction, and equipment.
• Conduct staff training, performance reviews, and promotional activities.
• Participate in service during peak times as needed.
• Maintain cleanliness and maintenance of the outlet.
• Participate in budget and goal setting.
• Manage reservations and special events.
• Ensure compliance with standards and perform daily operational checks.

Ensuring Exceptional Customer Service:

• Provide excellent customer service and interact with guests for feedback.
• Handle guest complaints effectively.
• Empower staff to deliver outstanding service.
• Focus on continuous improvement and review guest satisfaction results.

Communication and Conduct:

• Maintain friendly, service-oriented interactions with guests and staff.
• Ensure clear communication of critical information.
• Maintain attendance and professionalism as per standards.
• Participate in meetings and ensure information flow.
• Assist staff when needed and be proactive in operations.

Health and Safety:

• Ensure a safe environment for guests and staff.
• Follow health, safety, and environmental protocols.
• Maintain hygiene standards and proper grooming.
• Report suspicious activities and assist with hygiene audits.

Stock Management:

• Conduct accurate stock takes.
• Plan and control stock levels.
• Ensure proper storage in line with food safety standards.

Training and Development:

• Coach and develop staff.
• Train staff on liquor policies and whiskey tasting.
• Manage training schedules and performance appraisals.
• Create training initiatives and ensure ongoing staff development.

Sustainability and Stock Control:

• Minimize wastage and use ingredients seasonally.
• Control daily stock levels to meet service needs.

Qualifications:

• Fluent in English; second language is an asset.
• Matric and Level 3 Culinary Diploma.
• International experience preferred.
• Minimum 4 years of progressive management experience in luxury hotels.
• Proficient in MS Office and inventory management systems.
• Strong analytical, leadership, and communication skills.
• Flexible working hours and physically fit.
• Excellent guest service skills and ability to handle pressure.