I. First things first -Timing & Grooming:
1. Uniform, grooming check before going to work.
2. Be at working outlet BEFORE shift started.
3. Ensure the standards of personal hygiene and manners as prescribed.
II. In shift responsibility:
1. To ensure the bar operation (opening, closing, service and security) is operated in line with procedures and any other written and verbal communications.
2. To ensure all bar storage, service and stock areas are left clean and tidy at the end of service.
3. To ensure the bar is fully stocked at the end of service and to reconcile stock back to sales.
4. To ensure the dressing, appearance and presentation of the bar throughout service is of a consistently high standard and that excellent levels of cleanliness and hygiene are maintained at all times.
5. To ensure high standards of customer service at all times and to be an exemplar for the team in excellent customer service delivery.
7. To ensure new staff are inducted and trained in their role and to assist in the ongoing training and development of bar staff.
8. To ensure the taking of cash, the recording of sales and till reconciliation is all carried out in line with financial procedures and any other written and verbal communications.
9. To ensure all Environmental Health regulations are met in the management and operation of the bar and all due diligence paperwork is correctly maintained, temperature records taken for freezers, stock is correctly rotated using FIFO (First in First Out principle).
10. Any other duties and responsibilities such as may be reasonably required within the level of the post.
III. Report & Handover work:
1. Bar staff status working of the day checking.
2. Report shifts information with Head Bar/As.OM.
3. Check list handover (inventory, fridge temperature, delivery, …)