Bars Manager

• Ensure the workflow in the bars and actions in the outlets; manage personnel; ensure coordinated work with other sections; implement standards identified by the hotel; and strive to achieve the revenue budget.
• Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.
• Coordinate the bars and their personnel.
• Make organizations in order to achieve high service quality in the bar outlets.
• Identify any technical breakdowns in the units and ensure such breakdowns are fixed.
• 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 programs and for the training of employees in the department.
• Organize meetings in order to achieve the best results.
• Prepare the weekly schedule of employees.
• Control and analyze the points listed below: Sales, cost, presentation quality of the food and beverages, service standards, maintenance and cleaning of the departmental equipment and utensils for customer satisfaction.
• To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities that are organized to protect biological diversity and share the responsibilities, shares the individual responsibilities in order to increase environmental knowledge and carry on necessary training.
• Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.

• Educated to bachelor's degree level or beyond, most likely within a business or hospitality management-related discipline, or experience equivalent.
• 5 years of management experience in Restaurant Management or management experience from combined relevant areas Organizational skills.
• Guest focus, problem-solving skills.
• Must be a highly capable user of Microsoft office programs including Excel, Word, PowerPoint and Outlook.
• Previous working experience in a truly global work environment is essential.
• Native Arabic speaker with fluency in verbal and written English is essential.

Accor