Essential Duties and Responsibilities 

• Is in charge of the outlet operation in the absence of the Outlet Manager.

• Prepares schedules for all outlet colleagues under the guidance of the Outlet Manager and ensures adequate manpower at all times by recommends hiring, promotions and dismissals.

• Gets involved in planning of promotions, beverage purchases, and pricing under the supervision of the Outlet Manager.

• Supervises the daily operation under standards fixed by the Hotel Management and the Outlet Manager.

• Is familiar with all the menu items.

• Advises and consults with the Outlet Manager and the Head Bartender with regards to service bar matters.

• Supervises all bar personnel by constantly observing their attitude towards colleagues and guests.

• Defines training needs and proposes training programs in cooperation with the Outlet Manager. 

• Ensures correct handling of equipment to minimize breakages and losses.

• Inspects all areas daily before opening according to fixed standard checklist and ensures full adherence of the closing duties.

• Enforces and maintains all policies and procedures under the guidance of the Outlet Manager.

• Prepares requisitions for beverages, condiments, general supplies and guest supplies, taking into consideration established par stocks.

• Participates actively in the creation of new drinks and food items and improves presentations to achieve the overall objectives and propose variations to the Outlet Manager.

• Maintains standards specification for all beverages/food & cocktails under the guidance of the Outlet Manager.

• Inspects all fridges and bar stores to check expiry dates on all items.

• Observes opening and closing hours of the bars according to the law and company standards.

• Ensures correct control of beverage to avoid wastage and spoilage in correlation with Head Bartender.

• Communicates with guests and receives feedback and complaints.

• Observes, teaches, and corrects colleagues’ service delivery.

•  Examines food and beverage preparation and presentation

• Stays on the floor during peak hours.

• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.

.  REQUIRED QUALIFICATIONS

Education:

Bachelor's degree in hospitality management Degree in Hospitality Management or equivalent mix of relevant work experience and education.

Skills:

Fluent in Arabic, English and French.

Good communication and people skills 

Confident, driven, and enthusiastic.

Able to work under pressure

Experience:

4 to 5 years

Competencies: 

Influencing/Persuasiveness
Cultural Awareness
Customer Service Orientation
Understanding the Business
Problem-Solving/Decision Making

Leading/Motivating