Assistant Bar Manager

**Title**:Assistant Bar Manager

**Position Overview**:The Assistant Bar Manager role is a trainee role therefore the responsibilities are similar to that of an Bar Manager with the idea of learning the job by doing it. In the absence of the Bar Manager, the Assistant Bar Manager will take their place.

Our **Vision**is to be the most highly regarded hospitality, leisure and entertainment company outperforming our markets by being better than yesterday, every day.
Our **Purpose**is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our **Vision**and **Purpose**by delivering on our goals and values.

**Our Goals**
- Grow revenue ahead of market
- Maximise asset performance
- Business transformation

**Our Values**
- Empowerment: Step up and be accountable
- Possibilities: Always evolve and improve
- Community: Strong teams, better together

**Key Roles & Responsibilities**
- Take direction from the Outlet Manager and/or Food & Beverage Manager as well as maintaining a proactive approach.
- Assist the Outlet Manager oversee and co-ordinate operational activities within the department while maintaining the established standards of service.
- Guarantee the running of the department in accordance to venue and hotel policies, procedures, guidelines and manuals to ensure compliance, safety and profitability.
- Assist with the management of the venue complaint system by handling, recording and reporting all guest customer and complaints with tact, diplomacy, urgency and a genuine sense of caring at all times.
- Ensure all Liquor Licensing Laws are observed and complied with by all staff for the hotel’s Licensing Regulation requirements.
- Maintain up to date records of all licenses and qualification for the Food & Beverage team.
- Assist in the creation, distribution and management of departmental roster effectively ensuring that strategies and practices are in place to facilitate the efficient and effective staffing of departments such that financial and service targets are achieved.
- Maintain staff morale and team cohesion through productive and positive leadership.
- Actively seek and implement ways to increase team morale, develop and retain team members.
- Assist with accurately recording, tracking and reviewing training and development within the department.
- Effective use and monitoring of overtime, annual leave, days in lieu, staff breaks and other staff entitlements.
- Ensure clear and comprehensive handovers occurs.
- Ensure accurate statistical records and reporting are kept and maintained.
- Control departmental expenses within set targets.
- Cultivate a sales culture maximising up-selling and on-selling techniques.
- Implement and track up-sell strategies within the department.
- Assist with recruitment, training and development of Food & Beverage personnel, including regular performance evaluations and appraisals.
- Constantly assess training needs of staff and implement or update training manuals.
- Ensure effective communication within the department to guarantee flawless operation.
- Assist with effective organisational communication with other departments
- Assist with planning for projects and events.
- Manage the hotel assets to protect their long term investment value.
- Assist with establishing accounting and financial controls in conjunction with the Financial Controller and/or General Manager to ensure all cashiering policies and procedures are followed and constantly reviewed to ensure an accounting or financial risks are at a minimum or eliminated where achievable.
- Actively look for and optimise opportunities to improve the business.
- Ensure all team members within the Food & Beverage department are adequately trained to assist across all venues on a daily basis.
- Have full working knowledge of the department’s computer/IT systems.
- Direct, supervise and assist colleagues to ensure a high level of productivity and service standard within the department at all times.
- Support and actively cultivate an environment of positive service within the department to ultimately achieve a level of service quality that consistently meets and exceeds the expectations of guests and team members.
- Take effective action to resolve any foreseen problems to prevent complaints.
- Warrant an effective system of quality control by utilising shift checklists, revision of procedures and implementation of standards.
- Take an active role in crisis management action plans ensuring the safety of those present at the time.
- Actively stay up to date with venue, hotel, EVENT and/or area information, objectives, policies and procedures. Ensure to communicate any and all of these updates or changes to the team.
- Ensure all incidents, injuries and hazards are reported, reviewed and preventative/corrective measures are taken.
- Promote EVENT properties to guests wherever possible.
- Be