BAR MANAGER Paramount Hotel Dubai

OBJECTIVE:

Every Mercure team member is a “Heartist”. A “Heartist” represents Mercure’s brand and its

values, at all times. The Mercure “Heartist” will establish relationships and foremost, the

Mercure “Heartist” will deliver an exceptional guest experience and promote the French

Elegance.

MAIN DUTIES :

• Oversees staff, including bartenders and barbacks, and, in some cases, bouncers, wait

staff, and/or kitchen staff as well.

• Hires, trains, promotes, and, when necessary, disciplines staff. Selects music, books

bands, and provides input on décor and marketing, including social media and other

forms of publicity.

• To prepare schedules for all personnel according to the forecast and within the limits of

the staffing guide,

• To ensure adequate manpower at all times and under the guidance of the Food and

Beverage Manager.

• To conduct regular training sessions with the assigned team in line with the departmental

SOP’s i.e., guest care, service standards, up-selling approach, product knowledge, etc.

• To conduct on the job training of future Assistants Outlet Manager’s if the situation calls

for.

• To prepare and issue duty schedules for the assigned team.

• To ensure the proper appearance (condition of uniforms) and grooming of assigned staff

members.

• To evaluate the performance of the assigned team and initiate internal promotions.

• To short list new potential staff members for development.

• Responsible for the timely set up of the assigned Food & Beverage outlet, according to

the meal settings and in line with the opening hours.

• To handle the welcome and seating of arriving guests with the assistance of the hostess.

• To ensure that under no circumstances the entrance door is left unattended.

• To maintain a professional / friendly relationship with the outlet patrons.

• To establish and update the outlet’s database of regular guests.

• To tour the outlet and all related areas frequently ensuring the highest possible

cleanliness and maintenance standards.

• To resolve guest complaints immediately.

• To be actively involved in the outlet’s promotional activities.

• To establish a close working relationship with the kitchen and liaises with the chef about

menu changes, menu presentations and live cooking activities in the outlet.

• To control / counter signs all store requisitions (operating material, food products and

beverages) and ensures their accurate delivery.

• Maintains staff attendance sheets and other payroll related documents, to be signed by

the Department Head and submit them for signatures at the end of the month.

• To attend all regular Food & Beverage departmental meetings and conduct’s daily

briefings to maintain an open communication within the assigned team.

• Responsible to meet and maximize the budgeted monthly revenue of the respective

outlet, by exercising constant control of the operational expenses.

• If the outlet features live entertainment, to assures the availability of document copies

stating the legal approval i.e., NOC’s, etc.