Ministry Of Men - Tuyển gấp Trợ lý Bar Manager tại Hà Nội

• Maintain knowledge of outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code and ensure the areas are set up and maintained at all times.
• Perform proper execution of opening and closing procedures, pre and post service duties.
• Ensure bar staff's adherence to service standards.
• Communicate with the floor supervisor when there are drags on cocktails so that the team can respond proactively instead of reactively
• Inspect bars before service.
• Ensure that drinks are expedited in a way that ensures efficiency in production for the service well and for bar guests.
• Make every effort to accommodate special requests regarding cocktails, liquor, and spirits from members.
• Maintain linen, laundry, and uniform controls. Reduces usage whenever possible.
• Monitor service staff appearance and take action as necessary.
• Ensure staff maintains consistent quality standards for all drinks.
• Organize staff before, during, and after service making sure that all outlets' appearance and efficiency are maintained.

Inventory Management:

• Responsible for maintaining a cost-effective and appropriately diverse selection of beers, with respect for member and guest demands.
• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Establish systems and procedures to maintain consistency behind all bars relating to garnish and juice prep, set up and break down, opening and closing duties.
• Take month end inventory of beer and liquor for all outlets.
• Submit accurate requisitions for the transferring of product between all outlets.
• Actively monitor inventory of supplies, products, etc. and maintain daily cost control percentages.
• Maintain budgeted liquor and beer cost.
• Establish par levels for bar supplies, liquor, and beer, completing requisitions to replenish shortages or additional items needed for the anticipated business.

Customer Service & PR:

• Ensure that drinks on the cocktail list can be executed quickly and consistently.
• Maintaining and constantly improving service at our bars.
• Monitor guest reactions and frequently confer with service staff to ensure guest satisfaction.
• Monitor service to members in all areas of the bar.
• Make each member of the bars feel welcome and important.Ensure that every member and guest is greeted immediately upon approaching the bar.
• Ensure that members are treated in a friendly and accommodating way.
• Ensure that service is technically proficient.
• Handle guest and member correspondence as necessary.
• Make a constant effort to build relationships with members and teach all bar staff to do the same.
• Learn and record specific preferences to allow our team to provide increasingly tailored service for members.

People management:

• Providing guidance, training, coaching, and mentoring to reporting staff and department managers.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
• Cultivate a culture to promote a safe, healthy and positive work environment in which all food and beverage staff members feel valued.
• Ensure that bartenders have a comprehensive cocktail and food menu knowledge.
• Address complaints from staff and resolve problems.

Planning:

• Support the Bar manager in the development and implementation of a plan and vision for the bar.
• Maintain budgeted labor costs. Control overtime.
• Implement strategies for continuous financial improvement of the division.