Has the capacity to perform, implement and monitor the general services to be offered in all of the bars. Coordinate the bars and its personnel. Identify and ensure repair of technical breakdowns in the units.Arrange the monthly inventory count and report the result to the Food and Beverage Manager.Ensure and control on a daily basis that preparations are carried out in the bars.Consolidate the relationships between departmental employees. Ensure that preparations are made before service for special occasions and control the preparations.Maintain departmental equipment.Control employee compliance with the work schedule.Identify the daily beverage consumption demands.Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels.Organize the process of greeting customers, seating them at their table and seeing them out.Responsible for developing the training programmers and for the training of employees in his/her department.Monitor the work carried out by personnel under his/her responsibility.Meet regularly every day before preparations and service with his/her senior managers.Listens to employee issues and problems within the department and reports these to senior managers.Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.Forward the Food and Beverage Manager’s orders to the bar personnel.Carry out all responsibilities related to the quality management systems implemented at the facilities.Carry out all other duties assigned by managers and hotel management not specified in the job description.
