Minor International

Bars Manager

Posted Yesterday

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Dublin

Senior level

Retail • Hospitality

The Role

The Bars Manager will oversee bar operations, manage payroll and budgets, ensure compliance with health and safety standards, and train staff to provide exceptional service. Responsibilities include inventory management, team briefings, and maintaining quality assurance standards to enhance guest experiences.

Summary Generated by Built In

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

The Marker Bar & Lounge buzzes from morning till night – a place for work and an espresso, a light lunch chosen from our healthy Equilibrium menu, or dinner and drinks with an eclectic selection of modern fare and cocktails. Enjoy the summer nights with a table out on the terrace on Grand Canal Square.

The rooftop flows from indoors to out, a mix of intimate and social areas. 360˚ views extend to the mountains on one side and the Irish Sea on the other. Head up at sunset for cocktails and a sharing platter, and wait for the stars to come out. Also available for private events.

The ideal candidate must Currently have the right to work in Ireland, to be considered for interview.

Specific Bar Duties

To ensure weekly bar payroll forecasting is completed and that rosters are in line with budget.
To ensure departmental costs are in line with budget.
To ensure that the Bar is well organised daily for expected business levels.
To ensure the Bar operates under our HACCP, Fire, Health & Safety guidelines.
To ensure that the Bar team are familiar with cash handling and to ensure all controls are in place and adhered to.
To monitor and control beverage stock levels, costs, procedures and stock takes.
To conduct quarterly equipment stocktakes as per the required standards.
To monitor and identify urgent equipment requirements.
To drive bookings for quieter periods to maximise revenue.
To create upselling programmes for the restaurant team to drive revenue.
To ensure the team are trained and working according to LQA standards.
To carry out LQA self assessments and training for the team with the goal to maintain the LQA standards within the Bar and Rooftop outlets at all time.
To implement training procedures to drive standards in the outlets.
To lead the bar department with regards to sales and revenue by implementing new menus, driving afternoon tea, managing payroll cost.
To take ownership of stocktakes and ordering for the department.
To update menus and prices on POS.
To prepare effective rosters to suit business demand.
To carry out briefings with the team to ensure consistency.
To be creative in designing cocktail lists and bar menus.

Management responsibilities:

To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality are delivered consistently to our guests.
To deliver excellent care to our guests
To carry out departmental audits to ensure LHQA is achieved by all team members.
To ensure that the Hotel’s Vision & Mission statement is communicated to the team
To ensure that areas of responsibility are clean and well maintained.
To ensure that the ambience in departments (lights, music and temperature) are controlled.
To report defective materials and equipment to the appropriate departments.
Ensure that all new initiatives are implemented in the agreed time frame.
To ensure that personal objectives are set and achieved on a yearly basis.
To attend meetings as required.
To ensure there is management presence in all departments at all times.
To ensure a consistently high level of security is well maintained throughout the Hotel.
To ensure guest feedback is acted upon in a timely manner ensuring the relevant people are informed and that all necessary action is taken to prevent re occurrences.
To monitor all purchasing and costs in the department and to ensure that spend is in line with budgets and in line with purchasing procedures
To ensure departmental sales are achieved in line with the hotel budget
To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
To provide support where necessary in other areas of the Hotel.
To comply with the hotels cash handling procedures and ensure that all team members are trained accordingly.
To drive business results through revenue growth and cost savings efficiency.

People

To assist in the recruitment and selection of team members.
To appraise all team members in accordance with the agreed appraisal procedure.
To ensure that all team members comply with the employee handbook.
To manage the Timepoint System for relevant departments.
To ensure holidays, bank holidays and lieu time are managed for all team members.
To ensure departmental daily briefings are carried out at relevant times.
To chair monthly departmental meetings and ensure team members attend General Team Meetings and ECCM when required.
To ensure that all team members are rostered in accordance with the Organisation of Working Time Act.
To ensure that all team members adhere to the hotel’s grooming procedures.
To identify develop key team members and develop a succession plan in conjunction with People & Culture.
To train all team members have a full knowledge and understanding of the Leading Hotels of the World Quality Assurance targets and that the highest standards quality are delivered consistently to our guests.

Qualifications

Previous experience in bar management essential
Previous experience in a 5* hotel desirable
Experience in designing cocktail lists and drink menus

Additional Information

Must currently have the right to work In Ireland.

To be fully aware of any menu updates, hotel promotions, corporate promotions or special.
To be knowledgeable and informed about the introduction of products.
To carry out cleaning as required.
To liaise with other departments to ensure that all guest requests are attended to efficiently.
To be ensure that section is set up for service.
To ensure that requisition for products required is submitted to Sous Chef.
To introduce new ideas and techniques to enhance guest experience.
To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality delivered consistently to our guests.
To deliver excellent care to our guests.
To have an understanding of the Hotel’s Vision & Mission statement as communicated to the team.
To ensure that areas of responsibility are clean and well maintained and cleaning checklists are adhered to.
To report defective materials and equipment to the appropriate Departments.
To ensure that the ambience in departments (lights, music and temperature) are controlled.
To be vigilant throughout the Hotel to promote security.
To have strong product knowledge of all areas of the hotel.
To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
To provide support where necessary in other areas of the Hotel.

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The Company

Nuea Bangkok City

3,332 Employees

On-site Workplace

Year Founded: 1978

What We Do

Minor International Public Company (MINT) is one of the largest hospitality and leisure companies in Asia Pacific Region. With over 535 hotels and resorts, 2,200 restaurants and 400 retails trading outlets, MINT meets the growing needs of consumers in 62 markets from Africa to Australia including South America and Europe. MINT is a hotel owner, operator and investor with a portfolio of more than 535 hotels, resorts and serviced suites under the Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI. Through Minor Food Group Pcl, MINT operates over 2,200 outlets under The Pizza Company, Swensen’s, Sizzler, Dairy Queen, Burger King, Thai Express and The Coffee Club brands. The latest addition to the restaurant portfolio being Bonchon brand. MINT is also one of Thailand’s largest distributors of lifestyle brands with over 400 points of sale focusing primarily on fashion, cosmetics and contract manufacturing.