Bartender

A. PRIMARY OBJECTIVE OF POSITION

Under the general guidance of the Convention Centre Manager, maximize revenue and guest satisfaction by negotiating Meetings & Events/BGR business and coordinating the execution of this business with other departments in accordance with the business plan. The job incumbent should be proactive, and achieve results, maximize guest satisfaction and venue profitability by managing the meetings & events function. All work is to be carried out in line with the venue’s guidelines and business plan, the departmental business plan, and The Radisson Hotel Group’s corporate guidelines and service concepts, in accordance with the Meetings & Events Promises, accredited by MPI (Meeting Professional International).

B. CORE WORK ACTIVITIES

Managing Profitability

1.0Monitors the section beverage operations for performance against budget.

2.0Coaches and supports direct reports to effectively manage events bar, and general bar operations.

3.0 Directs and supervises the activities of the waiters, barman and busboys assigned in the function that he/she covers.

4.0 Under the general guidance of the Venue Manager in accordance to the Policies and Procedures.

5.0 Monitor all correspondence to ensure it meets with company policy and procedures.

6.0 Protect and preserve the assets of the company.

Managing Revenue Goals

1.0 Responsible for assigned events and directly manage the beverage operations of an assigned event, including but not limited to banquets conference, caterings, logistic, food and beverage services.

2.0 Responsible ensuring sufficient operating guest supplies, beverage supplies and operating equipment for event assigned.

3.0 Compile information, complete and submit reports to authorized management or Accounting as required, accurate and timely submission reports such as Weekly/Monthly Stock Inventory, Staff Attendance and others.

4.0 Working closely with the Event Planning Manager / Coordinator, Chef and other departments, he / she is responsible for the execution and delivery of assigned events, maximizing revenue, utilization of meeting space and working to achieve or exceed the defined budgeted revenues for the department.

5.0 Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.

6.0 Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Beverage Section in the shift assigned.

7.0 Assist and responsible for consistently implementing the service standards and operating procedures in the department.

8.0 Responsible for ensuring sufficiency of manpower for a function bar assigned.

9.0 Performs other duties and responsibilities assigned by the immediate superior which leads to guest satisfaction and profit for the organization.

10.0 Maintains high standards of personal appearance and grooming, which include compliance with the dress code.

11.0 Promote policies, procedures and processes to increase revenue and effectively manage expenses and monitor financial issues of the department with profit/loss responsibilities to help deliver Business Unit’s KPI and meet the revenue and expenditure budget.

Leading Operations and Department Teams

1.0Serves as primary contact point to client for assigned event’s bar days, attending pre-and post-event meetings.

2.0 Read and analyze Event Order in order to gather guest information, determine proper set up, specific guest needs, buffets, action stations, etc. 3.0 Plan and communicate event’s bar service plan and requirements in a timely and accurate manner to all internal departments as required, ensuring delivery of superior guest service.

4.0Assigns specific side duty tasks to each staff member at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.

5.0Checks at the start and at the end of the shift that all service staff and complete their opening and closing tasks for event bars.

6.0Conducts pre-event briefing and after event de-briefing prior to start service.

7.0Takes the daily inventory of beverage supplies and guest supplies to ensure availability.

8.0Prepares and submits breakage and loss report for operating equipment, end of function, daily.

9.0Attends daily/weekly department’s meeting and other meetings required of the position.

10.0Conducts monthly inventory of operating equipment in coordination with the Chief Steward.

11.0Makes endorsement in the logbook at the end of the shift all guest comments, complains, accidents, unusual events or any matter that will affect the following shift.

12.0Records the actual sales and cover count at the end of the shift for event assigned.

13.0Communicates to the immediate superior and subordinates in a timely manner, any important information, related to operation. 14.0 Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products. 15.0 Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.

16.0 To participate in the HACCP procedure according to KCC’s Food Safety Management System and maintain the correct use of the KRA including cleaning rotation, closing down procedures and preventative maintenance plan and ensure quality control measures and hygiene systems are achieved at all times.

Managing the Guest Experience

1.0Incorporates guest satisfaction as a component of staff/operations meetings with an emphasis on generating innovative ways to continually improve results.

2.0 Reviews guest feedback with supervisors’ team and ensures appropriate corrective action is taken and handles guest problems and complaints.

3.0Stays visible and interfaces with clients on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

4.0Creates an atmosphere in all Function Rooms and Food and Beverage areas that meets or exceeds guest expectations.

Managing and Conducting Human Resources Activities

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1.0 Facilitates the development of creative solutions to overcome obstacles and ensures implementation to continually improve guest satisfaction results.

2.0Ensures employees are treated fairly and equitably.

3.0Ensures that regular, ongoing communication is happening in Operations (e.g., pre-shift briefings, staff meetings).

4.0Fosters employee commitment to providing excellent service, participates in daily stand-up meetings and models desired service behaviors in all interactions with guests and employees.

5.0Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

6.0 Recommends to the Venue Manager any disciplinary action or commendation to be given to deserving employees.

7.0 Disciplines the service staff assigned in his/her shift in accordance to the policies and procedures of the company.

SCOPE OF POSITION

1.The position may hold budgetary responsibility.

2.The position holder is responsible for all meeting and events beverage arrangement not limited to operational responsibility for all conferencing, food and beverage activity along with guest service and relation matters in the company.

3.High impact on smooth running of the operations, event and functions, having responsibility for the event, affecting both the curriculum and administration.

EXPERIENCE / KNOWLEDGE
1.Minimum of 2 years’ experience in a similar role with a conference centre or similar environment with strong Meeting & Events, Conference in hotel background.
2.Good working knowledge in Words, Excel & Power Point for reporting preparation.

1.
Essential knowledge in Opera’s Event & Meeting Software which manage events & functions and material controls system.

EDUCATION
1.Diploma / Degree in Hospitality Management

SKILLS / ABILITIES / ATRIBUTES
1.Experience in managing a team of more than 30 people.
2.Interviewing, selecting, hiring, orientation and training.
3.Administration of progressive discipline, propose corrective action, and monitor post-disciplinary performance of team members.
4.Review and analyze departmental staffing needs and make recommendations for adjusting working schedules of team members to promote effective labor cost control while providing quality products and service.
5.Reviewing the performance, productivity and efficiency of team members including but not limited to periodic evaluations and development of coaching techniques to motivate productivity.

1.Excellent communication skills at all levels.
2.Excellent personal presentation and grooming.
3.Strong decision making and problem-solving skills in the best interest of the company.
4.Well organized and attention to detail.
5.Ability to work under pressure and meet deadlines and proven ability to use initiative.
6. Prolonged standing and frequent bending, stooping, and reaching on a daily basis; and working in confined spaces.
7. Requires a full range of physical motion for manual operations and to move throughout venue, including climbing stairs in the buildings, and to work at open area.

https://radissoncareers.com/job/bartender-in-kigali-rwanda-jid-32222