• 五险一金
• 节日礼物
• 带薪年假
• 岗位晋升
• 包吃包住
• 人性化管理

MAIN MISSIONS:

-He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements.

-He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team

-He insures the delivery of the services integrating the animation of the village



ORGANIZE THE BAR

-Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program

-Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up

-Determine product needs respecting for the ordering schedule

-Control the rotation of day stocks taking into account hygiene standards and economical constraint

-Apply the F&B agreements partnership according to sector

-Organize the workload of the bar team

-Optimize the use of the given material



MANAGE THE BAR

-Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs

-Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager

-Identify and argue equipment requirements (PMH, Cleaning products)

-Participate in the elaboration of the conditions of contract of the special events

-Optimize the pricing, engage promotional actions, strengthen the display



ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS

-Apply the procedures and the standards ("Quali-Signs" "Pro-Signs")

-Control the application of Quali-Signs and Pro-Signs in bars

- Engage corrective actions to be in line with Quali-Signs and Pro-Signs

-Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced)

-Give an opinion on the quality of the delivered goods

-Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs

-Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events

-Report in the RRB or Responsible Hotelkeeper if necessary



ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY

-Apply the HACCP method and the safety regulations

- Control the application of the method HACCP and the safety regulations in bars

-Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks

-Organize and inspect the cleaning of premises, equipments and materials

-Watch the maintenance of premises and equipments

-Report in the RRB or Responsible Hotelkeeper if necessary



MANAGE ITS BAR TEAM

-Train GO / GE

-Evaluate GO / GE on the objectives fixed with them

-Reveal in his(her) team the GOs and GEs with potential ( key GO)

-Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country)

- Warn the F&B Manager or HSM if any noticed grave facts

-Animate and motivate its team

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