Kempinski Hotel Suzhou China

Suzhou, China

Bar Manager – (in English)

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  • To ensure that all beverage outlets are managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following Kempinski standards.

  • To be constantly involved in the operation, to ensure that there is a senmanager opening and closing every single function.

  • To assure that the staff entertains the guests in the bar.

  • To train the bartenders in freestyle, mixology and cocktails.

  • To conduct daily pre-shift briefings to employees on preparation, service and menu.

  • To approach guests suggesting a cocktail/wine or non-alcoholic beverages and recommending promotional items.

  • To use approved suggestive selling techniques to up sell products with higher profit margin.

  • To maintain knowledge of bar inventory and wine selection to respond properly to guest questions.

  • To maintain a thorough knowledge of beverage recipes and mixing procedures.

  • To inform guests of last call.

  • To maintain responsibility for the set up and cleanliness of the entire bar.

  • To order all supplies, china and glassware as needed.

  • To be responsible for an attractive display of the beverage selection.

  • To maintain a thorough knowledge of standard policies and procedures regarding cash handling, check-writing, credit cards, city ledger and customer ledger.

  • To process guest checks accurately.

  • To evaluate the bar and beverage menus, and gives suggestions for improvement to the Assistant Food and Beverage Manager.

  • To ensure that bar/lounge and the other beverage outlets are stocked with “mise-en-place” and kept clean and tidy at all times.

  • To have thorough knowledge of how to handle intoxicated individuals.

  • To have full knowledge of alcohol and liquor policies and regulations, and comply fully with them.

  • To maintain the bar reservation list, and check the bar reservations list frequently during the shift.

  • To prepare the bar business and marketing plan, together with the Event Manager and budget together with the Assistant Food & Beverage Manager.

  • To liaise with the Kitchen and Beverage department on daily operations and quality control.

  • To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.

  • To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

  • To ensure that bar/lounge and the other beverage outlets cashiering procedures are strictly adhered to and that the Point of Sale system is updated and operated correctly.

  • To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the bar is adequately equipped.

  • To conduct monthly inventory checks on all operating equipment and supplies.

  • To control the requisitioning, storage and careful use of all Operating Equipment and Supplies.

  • To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.

  • To strictly adhere to the established operating expenses and ensure that all costs are controlled.

  • To analyze budget, and takes action when required.

  • To participate in the formulation of the Annual Operating Budget in determining projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

  • To obtain and account for the correct settlement of all sales and be overall responsible for cashier / bar floats and their maintenance.

  • To handle voiding, correcting, changing of restaurant checks in accordance with the prescribed procedures and account for all checks used during each shift.

  • To plan the bar/lounge and other beverage outlets’ weekly roster and work schedules to ensure that they are always adequately staffed to handle the level of business.

  • To maintain daily log book and communications board.

  • To submit all guest/staff incident reports.

  • To report “Lost & Found” items, and handle them in accordance to the Policy & Procedures.

  • To ensure that all bar and beverage outlets Operations Manuals are prepared and updated annually.

  • To submit to Food & Beverage Office the following: Monthly Outlets Report, Holiday Review, Monthly Objective Review, Trainer’s Report and Entertainment Event Report.

  • To attend weekly Food & Beverage Meeting and Daily Operations Meeting.

  • To provide the Purchasing Department with detailed Product and Purchase Specifications for items used in the bar.

  • To plan and organize never seen before food & beverage promotions, as well as entertainment events, together with the Event Manager.

  • To respond to any changes in the restaurant function as dictated by the hotel.

  • To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.

  • To fully support the Departmental Training Function in the Department assigned.

  • To attend all meetings as required by Executive Management.

  • To conduct monthly staff meetings.

  • To prepare and participate in the Monthly Objective Review.

  • Maximize employee productivity and morale within the department and consistently maintain discipline within hotel guidelines and local regulations.

  • Schedule employees in line with varying business levels in order to maximize productivity and minimize payroll costs.

  • To select and recruit suitable employees for the department using prescribed set of policies and procedures.

  • Have a full working knowledge and ability to supervise, train, correct and demonstrate all duties and tasks, in assigned place of work, accordingly to the standards as set.

  • Conduct annual performance evaluations.

  • To understand and strictly adhere to the Rules & Regulations established in regards to the hotel policy on Fire, Hygiene, and Health & Safety.

  • To ensure that all potential and real hazards are reported and rectified immediately.

  • To have complete understanding of the Hotel’s Employee Handbook and adhere to the regulations contained within.

  • Performs any other duties as assigned to him/her by management.

  • High School Graduate or equivalent. Hotel Management Diploma/Degree an asset.
  • Fluent at oral and written English.
  • 3 years experience in a 5 star hotel in similar position
  • Be a good Team worker and positive cooperation
  • Initiative,Adaptability/Flexibility
  • Concern for Quality and Results Oriented
  • Good at interpersonal Skills
  • Customer Service Orientation
  • Good at computer and Microsoft operation.
  • Able to exert fast-paced mobility for period of up to 4 hours in length.
  • Integrity
  • Enthusiastic and pleasant personality