Demonstrate strong leadership skills; provide motivation, guidance and structure, Ensure that Benefit offers the highest possible level of customer service, Ensure that all areas of Brow Bar consistently achieve the highest standards of sanitation and hygiene, as per the requirements placed upon all operations providing waxing and tweezing services by provincial guidelines, Ensure that Sephora gondola is consistently reflects a clean, well-stocked, “shopable” environment, Work closely with National Retail Education Manger for services to ensure individual Aesthetician sanitation and hygiene standards are met, Complete and submit in a timely manner monthly supply orders, to ensure consistent inventory, while adhering to a salon supply budget, Ensure that Arch Experts are executing all morning/evening opening and closing procedures, turning off workstations, straightening up work area, cleaning tester units, cutting muslin etc, Complete regular My Journey So Far assessments, and identify and set individual SMART objectives, Accurately complete and deliver all weekly and monthly DBR productivity reports to RAM in a timely manner, Communicate “weekly tracking to bonus” results and update Arch Expert team on individual and team progress to objective, Communicate monthly service and retail results to RAM in order to attain approval on individual Arch Expert bonus payouts, Accurately follow all company time keeping procedures through EZ Labor, approve allotted sick and vacation time accruals, Notify your management about absences according to company policy, Follow all Benefit and Sephora rules and regulations including dress code and loss prevention regulations, Maintain a very high quality of personal hygiene, Current Aesthetician certification/diploma required, Proven sales and customer service track record, Flexible regarding work hours; ability to work evenings, weekends and some holidays, Initiate and manage change in a positive manner, Comfortable and competent at services and makeup application, Assist Manager in managing front of the house and back of the house operations, Provide fresh and nutritional food to members with a level of service that results in making the LifeCafé a regular part of the club visits, Ability to manage multiple responsibilities, Basic computer, math, and communication skills required, Recruit, hire, train and develop staff of supervisors, bartenders, servers, food runners, bar backs and culinary support, Special event management to include approval of booking entertainment and marketing of special events and functions, Alcohol comliance and customer service training, ensuring compliance with all federal, state, local and Aramark policies, Requires at least 3-5 years experience and prior experience in a management role, Minimum 2 years high-volume bar and food management experience required, Previous management experience with minimum 2 years high-volume bar and food management experience required, College degree preferably specializing in hotel/restaurant management or equivalent experience is required, Three to five years previous management experience in Food & Beverage outlets, Attention to detail and ability to multitask. It’s actually very simple. The ability to recommend salary adjustments, transfers, promotions and dismissals, The ability to prepare daily and weekly payroll as required by the Controller, The ability to understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Where incidents do occur, they must ensure that they are investigated appropriately and that where necessary, corrective action is taken to ensure that such incidents are not repeated, Ensure the department maintains training records, SOP’s, Risk Assessments up to date and all accounted for with quarterly reviews, Employees are responsible for the safety of themselves, their colleagues and guests (where appropriate), in line with the Group Policy (HS001) and the law. Duties include, Assists in planning for future staffing needs, Assists in recruiting in line with company guidelines, Prepares and administers detailed induction program for new staff, Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation, Ensures training needs analysis of Bar staff is carried out and training programmes are designed and implemented to meet needs, Provides input for probation and formal performance appraisal discussions in line with company guidelines, Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance, Regularly communicates with staff and maintains good relations, Assists in co-ordinating the preparation of the departmental annual budget, Controls and monitors departmental costs on an ongoing basis to ensure performance against budget, Conduct regular promotional activities aimed at generating more revenue, covers and profit, Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same, Initiate action to correct a hazardous situation and notify supervisors of potential dangers, Bachelor's Degree in Business, Hospitality Hotel Administration, or two to four years demonstrable work experience in a leadership role, hotel operations, revenue management, or business excellence, Minimum 3 years of experience as a Restaurant/Bar Manager including one year as Bar and Restaurant Manager, Poses great leadership skills & excellent communication skills, Possess strong organizational, coordination, analytical, problem solving and interpersonal skills, Ensuring that your team fuels exceptional customer service – all day, every day, Setting high standards for service, hospitality, salesmanship, and a lively atmosphere and consistently holding your team to those standards, Plan, organize and execute special events such as trivia contest, sports viewing parties, etc, Providing knowledge, guidance and training to bar staff, Growing the late night business as a fun and thriving daypart, Creating a bar atmosphere that will attract a variety of guest, 1-3 years restaurant bar management experience; casual dining background preferred, High-energy, motivational and fun personality, Willingness to work frequent late night bar hours, Ensure all Bar employees are fully conversant with all menus and are able to explain to guests each menu item in detail and make recommendations if required, Ensure that all mise-en-place for cocktails and drinks are correctly prepared prior to service in all beverage outlets, Ensure the prompt and efficient service of all beverages set by the resorts required standards, Assist with conducting pre-shift briefings and distribute assignments as directed, Effectively manage Bar employees ensuring that the operation meets hotel operating standards, Monitor guest comments and provide suggestions for corrective action, Minimum 3 years Bar experience in a supervisory position in a luxury hotel environment, Any recognised Mixology achievements or qualification will be an added advantage, Due to visa requirements only Thai Nationals need apply*, Manage the Restaurant operations on the field, Willingness to develop team members and set personal development goals, Availability during weekend due to main business activities, Degree in relevant area, experience in high qualified Restaurant, Fluent in Dutch/Flemish and English, French and/or German is an asset, Develops close relationships with guests to encourage loyalty, Ensures guests receive a warm and personalised welcome, Organises and supervises the preparation of points of sale according to activity forecasts, Ensures that reference standards are properly applied, Checks that sales materials are well presented, Ensures productivity and profitable payroll levels, In conjunction with the F&B Manager, prepares drinks menus, organises purchases and ensure the update and application of such, Analyse sales, plans changes in the menu and promotions, sets prices and organises the work for the day in coordination with the F&B Manager, Diploma or degree in hospitality – food & beverage, professional hospitality degree or hospitality management school and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills, At least 2 years' experience in the sector and knowledge of Food & Beverage . Bar Staff. Entry Level Server Bartender Resume. Where incidents do occur, they must ensure that they are reported to their line manager and must cooperate with any investigation as appropriate, At least 3 years of supervisory experience in F&B with a strong background in wine & spirits or similar level position in a 4 or 5 Diamond property; preferably in a casino environment, At least 5 years of experience in the management/supervision of employees, and possess overall knowledge of Beverage preparation, presentation, and service standards, Ability to view operations creatively and with sales orientation, possess effective leadership, communication, and problem solving, reasoning and analytical abilities and be able to work in a fast-paced, busy, stressful environment, Ability to handle all situations professionally and excellent interpersonal skills to deal effectively with guests, management and employees, Ability to frequently move freely about the office and operational floor withstanding various activities, Must maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines, Working knowledge of Stratton Warren Inventory purchasing system, Designing beverage menus and new cocktails, Ensuring accurate staffing and team management according to demand, Ensuring adherence to stock control procedures, Maximizes profit by controlling food, beverage and labor costs, Creates monthly business plans including measurable goals, Work with beer, liquor, wine representatives on ordering and pricing for menu, Ability to work a minimum of 3-4 nights per week including weekends and holidays, Manages the team of barstaff, helping them improve their skills and providing support for career development, Manages headcount and bar organisation for optimum performance, Conveys the hotel's image through his/her attitude, professionalism and involvement in the field, Is responsible for the bar's budget, develops revenue and profit margins, Running a restaurant business with various components: dining room, bar, retail, wine program, local events. Bar Managers run pubs or bars and make sure customers are satisfied. A great resume can be your link to the future. Download Bar Manager Resume Sample as Image file, Recruitment & Selection, Training & Development and Performance Management, with assistance from the Director of Food & Beverage, Oversee Recruitment & Selection, Performance Management, Training and Development of all team members, Provides guidance and direction to subordinates, including setting performance standards and monitoring performance, Supervises daily shift operations in absence of Assistant Restaurant Manager, Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person, Assist in the recruitment, supervision development, discipline and training of lounge staff, Develop a team who provide consistent 5 star service, Create loyal and trustworthy staff who takes pride in their work, providing the highest possible level of service, Work with the Bar General manager to constantly develop wine/cocktail knowledge and service, Provides effective performance evaluations, Evaluate the operations and procedures and suggest improvements to the F&B Manager, Check the work performance and turnout of subordinates, Work with the rest of the F&B team to provide your support and input into the beverage selection in all outlets of the hotel, Create and maintain up to date wine list as per Jumeirah Vittaveli standards after coordination with Outlet Managers and Executive Chef on new menu design, Assist with the review of performance of Bar employees in accordance with hotel policy, Positive working relationships to be developed and maintained with colleagues throughout the hotel, Make sure that all open food and beverage items are dated and covered, Overseeing accurate payment procedures and ensuring necessary paperwork is complete, Setting objectives and targets for the bar and work to achieve these, Clean all coffee machines and make sure to use the safe right detergents and pills. Delivered excellent customer service by greeting and assisting each customer. One of the primary duties a bar manager has is to keep the establishment sufficiently staffed during every shift. Resumes, and other information uploaded or provided by the user, are considered User Content governed by our Terms & Conditions. Addressed customer inquiries and resolved complaints. It is because the employer or the recruiter will check them to judge your capabilities. No need to think about design details. Do you need the best Restaurant Owner resume? All rights reserved. figuring out staff rotas so you’ll always have the right amount of staff behind the bar at the right time Check out real resumes from actual people. Full Name [Street, City, State, Zip] | [Phone] [Email Address] BAR MANAGER Professional Profile. In particular, they must ensure that risk assessments have been carried out, that safe working procedures are in place for all work activities and that all employees in their teams are aware of the Group Health, Safety and Security Policy and their obligations under it. High level of creativity, Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting, Build and maintain a strong and efficient team, Operate the department with positive financial results, Supervise and oversee the administration of the Outlet, Ensure a smooth and efficient operation of the Outlet, Supervise, oversee and assist subordinates during busy periods in service, Demonstrate thorough knowledge on products, menu and equipment, Liaise with Kitchen colleagues on daily operation, At least 2 years prior experience as an outlet manager, Well informed with regards to the fast moving trends of the F&B scene, Ability to judge the proper quality, appearance and condition of foods by sensory observation, Ability to supervise, including assigning work, providing training and disciplining employees, Knowledge of the safety practices and procedures followed in food handling and storage, Knowledge of the effects of time, temperature and weather conditions on food, Ability to work effectively with a diverse population, Ability to make mathematical and monetary computations accurately and with reasonable speed, Lead and supervise the Beverage team in all aspects of the department and ensure service standards are followed, Assist in the recruiting and training of all Beverage Colleagues, Ensure that proper control, handling and storage is followed for all stock used, Design beverage marketing calendar to improve sales and revenue, Have full knowledge of all Beverage menus, Raise and maintain JD power score to minimum of 835, Raise the bar standards to Fairmont standards, Manage the departmental budget in a fiscally responsible manner, Previous Point of Sale System(Micros) experience required, Two years previous Food & Beverage supervisory/management experience, Previous experience in luxury hotel Food and Beverage, College education or equivalent experience, Previous experience with MICROS or other POS system, Good command of the English language both verbal and written, Must be willing to work flexible schedule including weekends and holidays, Consistently offer professional, friendly and engaging service, Lead and manage the F&B Outlet team in all aspects of the department and ensure service standards are followed, Handle guest concerns and react quickly and professionally, To assist in the recruitment and training of F&B Colleagues, Balance operational, administrative and Colleague needs, Conduct regularly scheduled departmental meetings, Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions, Have full knowledge of all restaurant menus, Follow outlet policies, procedures and service standards, Follow all safety and sanitation policies when handling food and beverage, Previous Food and Beverage leadership experience required, Previous Point of Sale System experience required, Computer literate in Microsoft Window applications required, University/College degree in a related discipline preferred, Excellent communication and organizational skills, Strong interpersonal and problem solving abilities, Ability to work well under pressure in a fast paced environment, Ability to work cohesively as part of a team, Ability to focus attention on guest needs, remaining calm and courteous at all times, Solid leadership skills to model the way for a passionate team, Strong commercial acumen and marketing skills, Manage the daily operations in the bar and if necessary other F&B outlets, Recruit, manage, train and develop your team, Work within budgeted guidelines in relation to Food & Beverage Cost and Payroll, Drive sales to maximize budgeted revenue and contain costs identifying any areas for action, Develop bar menus and other promotional offers with the bar team, Incentivize team members to maximize sales and revenue, Ensure communication meetings are conducted and post-meeting minutes generated and distributed, Conduct annual and mid-year appraisals with team members under your responsibility, Check that Guest service standards are being met, implemented, monitored and continuously evaluated, Demonstrate a perfect knowledge of beverages (incl. © 2021, Bold Limited. Also, an expert knowledge of wines and spirits, The ability to complete and conduct performance evaluations for all employees, The ability to maintain a daily log for communication between restaurant staff and with upper management, The ability to supervise the public areas and restrooms, The ability to attend and participate in all required meetings, The ability to promote teamwork and foster a harmonious working climate, The ability to promote good public relations and handle complaints or concerns of guests, The ability to handle all inventories directly involved with the operation of the restaurant, The ability to utilize the computer system in ringing, printing and closing checks as well as shift reports, The ability to recognize and address potential intoxicated, disruptive or undesirable guests, The ability to properly handle and report employee and guest accidents, Responsible for the maximization of revenue, development of revenue generating initiatives, and management of all costs within area (budget, Profit and Loss, stock, staffing, etc. Presented company goals and objectives to new principals. A restaurant owner manages and owns a hospitality business. If you don’t have experience, you should work to get certified as a Mixologist. Act as a role model in leading this through The Merlin Way, Manage team turnover within group targets, Responsible for hiring, training, development, performance management, team building, and other culture and people management activities, In conjunction with Human Resources, ensures a succession management program is in place able to meet the current and future organizational objectives, Promotes and demonstrates the LEGO and Merlin culture and core values through words and actions, Ensure the relevant information, tools and training are available to the Food and Beverage team enabling them to deliver exceptional service, Ensure the maximization of revenue via effective food and beverage offering and up-selling training and application of training by the Food and Beverage team, Functions as stakeholder in terms of climate survey results within the Hotel and implements an action plan to improve YOY with monthly reviews, Ensure adherence to policies and procedures, effectively managing and documenting employee relations, Ensures Opening and Closing procedures are adhered to, in accordance with Company standards, Managers/supervisors are responsible for all aspects of Health, Safety & Security within their team, in line with the Group Policy (HS001). On your bartender resume, skills are among the most vital elements to include. Helps others build their knowledge and expertise on target customers and how to successfully execute both brand and operational standards, Raising the Bar on Customer Service – Knows what it takes to deliver exceptional service for customers, continually diagnosing and evaluating customer needs so they can be met time and time again. Properly writing roles, responsibilities, and skills in Bar Manager’s Resume is very important. Judge appearance and check preparation methods to determine quality. Up to date with trends and best practices, Fluent in English, good written and spoken skills, Guest oriented, outgoing and service minded, Is involved in the recruitment, integration and assessment of employees, with the F&B Manager, Conducts the technical and sales training for the team and supports high potential employees through their career development, Ensures that staff represent the brand correctly, checking their uniforms and appearance, Prepares work schedules in line with activity forecasts, Gets the team involved in actions to meet the department or hotel's targets, Manages the team of barstaff, creating a good working atmosphere, Organises operations and ensures that information is duly passed on to the team, Ensures compliance with labour law in the department, Maintains appropriate levels of inventory of beer liquor and wine, Maintains up-to-date knowledge of all state liquor laws, May be required to serve meals to guests and members, Oversees bar and bar procedures for off-site catering events, Ensures opening and closing procedures are conducted and that checklists are completed and maintained, Communicates guest requests and concerns to the Director of Food and Beverage in a timely manner, High School Diploma or General Education Degree (GED), One (1) to two (2) years food and beverage experience, Must be at least 21 years of age or older to meet state age requirements, Possesses updated knowledge of beer, wine and spirits, Responsible for short and long term planning of all Outlets, potentially including the Restaurant , the Lounge, In Room Dining, Coffee Store, Ensure effective hiring, training, development, promotion and continuous reinforcement, Full understanding of Associate engagement, Plan, coordinate & manage special events and holiday functions, Candidates should be extremely detail oriented and organized, At least three (3) years of experience in a five star property in a similar position, Possess at least a colleague or university degree, Preferably a member of any sommelier association, wine lover association, Flexible working hours, hands on, patient, people’s person and very service oriented, Computer skills: Microsoft Office application, MICROS, Material Controls, etc, Additional language skill is advantageous, Conduct himself/herself in a manner expected of an Bar Manager, being an effective role model for his/her subordinates to follow, Lead and assist with daily operations of the bar ensuring compliance with health, safety and security policy and procedures, Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet, Analyze month-end reports and identify deviation from business plan goals, Support the hotel’s strategic business plan by aligning department’s activities and tactics with organization’s strategies, Anticipate and forecast the volume of business taking into consideration the community in general, to determine the labour requirement for smooth operations, Utilize performance management principles to fully maximize colleague productivity, Supervise the Inventory of the beverages in the outlet and ensure the colleagues are complying with the standards of procedure of daily and monthly inventory, Review together on a regular basis food and beverage menu engineering plans, monthly departmental forecasts and marketing plans, Review customer feedback/internal processes in customer interaction cycle and take corrective action for improvement of VOG scores, Complete regular competition analysis to recommend ideas on special promotions to increase sales and stay competitive with other comparable Cocktail bars, Ensure the team adhere to the various food and beverage standards, Conduct weekly meetings with head mixologist and head chef to ensure common vision & strategy, Minimum 5 years of experience in food and Beverage operations / background as head mixologist, Passion and experience in mixology and beverage innovation is a must, Diploma in Hotel & Restaurant Management or higher, Sound decision maker using logic and good judgment. Determined staff promotions and demotions, and terminated employees when necessary. Applies this knowledge to successfully balance all aspects of the business to deliver needed results, Driving Business Results – Understands market dynamics, market-level objectives, and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Make a real impact in building relationships with our guests. You may also want to include a headline or summary statement that clearly communicates your goals and qualifications. Including storage areas, back of the house and refrigerators on daily basis, To check and receive all beverage supply, checks par stock and storage, Communicate and executes departmental and property emergency procedures and ensures staff are trained in safety procedures, Observe service behaviours of employees and provides feedback to individuals of the Team, Monitor progress and leads discussion with colleagues each period, Cascade to colleagues all the information discussed on the F&B briefing, Ensuring and Providing Exceptional Customer Service, Responds to and handles guest problems and complaints, Be aware of competition and market needs (competition check, pricing, promotion strategies), Planning of the weekly duty roster/vacation plan/public holidays/overtime, 2-3 years as an assistant outlet manager, with a minimum 1 year fine dining experience, Thorough knowledge of service, cost control in F&B, labor controls, menu writing, maintenance, merchandising and accounting, The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch or dinner, The ability to hire, train, supervise and discipline all restaurant staff, The ability to maintain a friendly yet unobtrusive manner with all guests, The ability to possess a management ability that ensures a successful handling of the dining room, The ability to control reservations and seating of the restaurant with regards to service standards, The ability to ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members, The ability to anticipate, in advance, all materials and supplies and assure their availability, The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment, The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed, The ability to prepare staff schedules which allow for appropriate service while controlling labor costs and overtime, The ability to communicate with other departments to ensure a supporting team of professionals, The ability to communicate with the Chef and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns, The ability to ensure a safe working environment for all employees within the restaurant, The ability to forecast covers and revenues and then schedules accordingly, The ability to develop all staff for future advancement. 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