Bar Supervisor

OVERVIEW OF POSITION

The Bar Supervisor oversees the efficient and professional operation of the bar, ensuring high standards of service and cleanliness are maintained. They are responsible for minimizing operating costs without compromising service quality, while maximizing revenue through effective team supervision and suggestive selling techniques.

Duties may include but are not limited to:

• Directs and controls all subordinate colleagues to ensure that all day-to-day operational matters are handled on time and guest expectations are met
• Provides guidance and assistance to the bartenders by helping them in the execution of their duties and responsibilities.
• Ensure cleanliness and compliance with health and safety regulations in both FOH and BOH.
• Address customer feedback and complaints in a professional and timely manner.
• Oversees the service standards in all bars ensuring that they conform to the requisite standards and meet or exceed customer expectations.
• Liaises with Stewarding, EVS and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Assist with inventory, ordering, and stock control of bar items.
• Assists in the maintenance of efficient administration preparing and submitting reports on time as directed.
• Ensure staff adherence to grooming standards and service etiquette.

KEY FUNCTIONS

1. Operational Supervision

• Monitor staff during service to ensure excellence in execution.
• Support in scheduling and shift planning.
• Oversee set-up and closing procedures.

2. Kitchen & Culinary Liaison

• Ensure smooth communication between service and kitchen.
• Review dish presentation and suggest improvements.
• Understand basic cooking techniques and food terminology.

3. Customer Service Excellence

• Engage with guests and provide a personalized dining experience.
• Handle complaints and resolve service-related issues.

4. Hygiene & Safety Compliance

• Ensure compliance with hygiene, safety, and sanitation protocols.
• Conduct regular inspections of service and kitchen areas.

5. Training & Team Development

• Mentor junior staff and conduct on-the-job training.
• Evaluate staff performance and suggest improvement plans.