Lounge Bar Manager

To supervise, co-ordinate, plan, and participate in all the activities of The Langham F&B outlets with particular responsibility for Aria and to ensure smooth and efficient running and maintain at all times a professional approach in order that the high standards of service and customer care are met. Smooth, efficient and professional service by communicating with staffs, kitchen and guests.

General Duties
- To present a professional, friendly and efficient impression of the hotel at all times both internal staff/management and to guests.
- Maintain a close working relationship with interdepartmental Outlets Manager, Duty Manager and Head Chef to ensure that all details of each service period are clearly understood and that any changes are regularly passed on to maximise efficiency and standards.
- A full co-ordination in relation to restaurant requirements with the Restaurant Chef, Stewarding Department and Beverage store is required to ensure all necessary equipment is available in due time.
- To attend any meetings and training sessions punctually as required.
- To continuously endeavour to improve the knowledge of the job.
- To carry out any other reasonable request from any member of management.
- Handle customer complaints and take necessary action to remedy situation with your Manager.
- Ensure all guest checks are correctly posted at the end of each meal period, alongside Cashiering, Reception duties.
- To ensure restaurant staffs are performing duties correctly, efficiently and to the best of their ability.
- To ensure that disciplinary and grievance procedures are followed according to company policy.
- Maintain a strong presence on the dining room floor, during set service periods.
- To be able to meet suppliers and negotiate and plan beverage promotions.
- Interview, select, train, supervise, counsel and discipline staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.
- Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and beverage operations.
- Knowledge of food and alcoholic beverages.
- Comply with all Corporate and Hotel Standards and Procedures.
- Actively promote and participate in teamwork and positive communication within your department and other departments
- Act professionally and efficiently when performing all tasks
- Promote by example the principles of “The 5Ms” and the company Vision, Mission, Values and Essentials
- Maintain warm and hospitable customer relations with both internal and external customers when required
- Being able to work rotating rosters and on public holidays
- Being able to work in an active work environment

Administration
- To adhere to reporting procedures and keep staff costs in line with budget. Financial awareness and understanding budgets is a must. You are accountable for the maximization of Profits
- Must possess basic computer skills.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
- Working knowledge of, but not limited to, the Enterprise Agreement, Equal Opportunity, Occupational Health and Safety and Workers Compensation.
- Conduct development and performance reviews, identifying key personnel for further development and structured career pathing.
- To be able to implement and introduce Beverage promotions that is profitable and raises the profile of the Langham as a preferred Food and Beverage outlet
- To attend daily update and weekly management meetings to discuss and solve operational problems & to establish strategies for improvement & development.
- To maintain stock levels and ensure that all relevant staffs are made aware of unavailable items.
- Prepare monthly stock control and ensure par stock levels are maintained.
- To ensure strict coherence between wine list pricing and Micros system.
- To ensure that training of staff is carried out and followed through in an organized manner, records to be part of the Restaurant certification files.
- To ensure all daily reporting and logs are filled out accurately and in detail to allow for consistent communication and tracking of information within the Food & Beverage division.
- To represent Leadership and ensure motivation of staffs, focusing on multi-skills development and total flexibility of staffs and Management.
- Attend all meetings and training as required, and to provide support to the Director of Food & Beverage.
- To ensure that all staff maintains the highest standards of personal hygiene & grooming in line with company policy.
- To ensure