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

【岗位职责】 1、 负责酒吧的日常经营; 2、建立、健全酒吧的各项管理制度和工作规范； 3、为酒吧的运作提出合理化建议； 4、组织完成酒吧各项经营计划； 5、检查运营情况，督导、落实各项规章制度和工作规范，发现问题及时予以解决； 6、督促员工做好会所所有设施设备的日常保养； 7、审核各种物品的申领，并控制成本； 8、实施培训，提高员工自身素质和工作技能；及时处理客诉、了解客人对酒吧的建议，不断改进服务 【岗位要求】 1、具有大专以上文化程度1年以上同岗位相关工作经验；  2、需要有酒水知识，鸡尾酒 和 coffee 经验 3、熟悉高端酒吧运营管理和服务标准及工作流程； 4、有较高的处理突发事件的应变能力及对客沟通能力； 5、热爱服务工作，工作踏实、认真，有较强的事业心和责任感。

我们正在寻找酒吧副经理，需要独立承担以下岗位职责： 1. 制定酒吧的经营策略，市场策略及营销方案，提升酒吧的知名度和市场占有率. 2. 完善客户管理制度，与客户建立良好的关系，提升服务品质. 3. 掌握行业趋势和经营动态，了解行业市场竞争情况及新趋势、新潮流，以适时调整酒吧产品. 4. 具备良好的领导和管理能力，能够指导和激励团队成员，确保顺畅的酒吧运营和团队的高效工作. 5. 监督和对部门工作指标完成情况负责. 6. 管理和控制部门各类成本费用. 候选人应具备以下特质： 1. 充满活力、开朗积极向上，具有较强的团队合作意识. 2. 拥有酒店高端酒吧管理和运营工作经验. 3. 熟悉和掌握各类酒水的产品知识和销售价格，并有较强的销售技能. 4. 具备较强的沟通能力及团队管理能力. 5. 熟悉掌握本地语言. 如果您就是合适的人选，那还等什么呢？请点击下面的申请按键吧！

·          To assist the Outlet Manager in efficientlymanaging the outlet, according to the established concept statement. 根据酒吧的理念帮助酒吧经理有效的管理酒吧。 ·          To ensure that SOP and Basic standards are adheredto in order to achieve the level of service established in the DepartmentalOperations Manual. 确保SOP 标准操作程序和基本的标准被遵守。  ·          To assign responsibilities to subordinates and tocheck their performance periodically. 帮助分配责任给下属定期检查他们的表现。 ·          To ensure table reservations are taken properly inorder to maximize the Bar turnover. 保证所有的预订执行为了达到酒吧的最大的营业额。 ·          To take a hands on approach in the operation ofthe outlet. 帮助管理酒吧的操作。 ·          To ensure that the par stocks for all operatingequipment and supplies are strictly adhered to and that the outlet isadequately equipped. 保证所有的操作设备和供应品符合标准酒吧的设备准备充分。 ·          To assist in planning the outlet weekly roster andwork schedules to ensure that the outlet is adequately talent to handle thelevel of business. 帮助安排酒吧值班人工作计划保证酒吧有足够的人才去处理生意。 ·          To maintain the outlet bulletin board. 保持酒吧的公告准时上交。 ·          To submit all guest/associate incident reports. 提交所有的客人事情报告。 ·          To attend daily Food and Beverage Meeting andweekly Operations Meeting. 参加日常食品和饮料会议和每星期的操作会议。 ·          To ensure that the outlet is kept clean andorganized, both at the front as well as the back of house. 保证酒吧清洁有组织的，酒吧的后区和对客区域一样干净。   ·          To assist in the planning and organizing offestive and seasonal food and beverage promotions within the outlet. 帮助计划和组织酒吧的节日的食品和饮料的促销。