JOB DESCRIPTIONBAR MANAGER – TUSKERS REST O BAR
Bar Manager
Department
Food & Beverage
Reports To
General Manager / Vice President
Job Summary
The Bar Manager will be responsible for the overall management and smooth operation of Tuskers Rest O Bar, ensuring high standards of service, guest satisfaction, sales performance, cost control, statutory compliance, and discipline.
The Bar Manager will be responsible for developing and implementing strategies to increase bar and food sales, maintaining all excise-related records and documentation, ensuring compliance with applicable laws and regulations, and maintaining professional relations with the Excise Department, Police Department, and other local authorities.
Key Duties and Responsibilities1. Overall Bar Operations
- Oversee the day-to-day operations of Tuskers Rest O Bar.
- Ensure smooth and efficient functioning of the bar during all operating hours.
- Maintain high standards of cleanliness, hygiene, service, and guest satisfaction.
- Ensure that all operational procedures and company policies are strictly followed.
- Monitor the overall performance of the bar and take corrective action whenever required.
2. Sales & Revenue Generation
- Develop innovative ideas and promotional strategies to increase bar and food sales.
- Identify opportunities to improve revenue, guest footfall, and average spending per guest.
- Monitor daily, weekly, and monthly sales performance against targets.
- Plan special promotions, events, theme nights, and other revenue-generating activities in coordination with the management.
- Analyse sales trends and customer preferences and recommend suitable changes to the management.
3. Excise & Statutory Compliance
- Maintain all Excise-related registers, records, licences, permits, and documents accurately and systematically.
- Ensure that all bar operations comply with applicable Excise rules, regulations, and licence conditions.
- Ensure timely renewal of licences, permits, and other statutory documents.
- Maintain proper records of liquor purchases, stock, sales, wastage, breakage, and closing balances.
- Coordinate with the Excise Department and ensure timely submission of required reports and documents.
- Maintain good professional relations with the Excise Department and other concerned authorities.
4. Liaison with Local Authorities
- Maintain professional and cooperative relations with the Police Department, Excise Department, and other local authorities.
- Coordinate with the concerned authorities whenever inspections, permissions, or official requirements arise.
- Ensure that all required documents and records are readily available during inspections.
- Immediately report any legal, statutory, or regulatory issues to the General Manager and Vice President.
5. Inventory & Stock Control
- Monitor liquor, beverage, food, and other bar-related inventories.
- Ensure proper receiving, storage, issue, and usage of stock.
- Conduct regular physical stock verification and reconcile stock with sales records.
- Control wastage, pilferage, breakage, and unnecessary consumption.
- Ensure that all stock is stored safely and according to prescribed standards.
- Coordinate with the Purchase and Accounts Departments regarding procurement and stock-related matters.
6. Cost Control
- Monitor beverage and food costs and take necessary measures to maintain them within approved limits.
- Ensure proper portion control and standard recipes.
- Monitor wastage and investigate unusual variances.
- Ensure that all sales are properly billed and accounted for.
- Prevent revenue leakage and maintain effective operational controls.
7. Guest Service & Customer Relations
- Ensure excellent service standards and a positive guest experience.
- Handle guest complaints and resolve service-related issues promptly and professionally.
- Obtain guest feedback and implement improvements wherever necessary.
- Maintain good relationships with regular guests and corporate/local customers.
- Ensure responsible and professional service to all guests in accordance with applicable laws and company policies.
8. Staff Management
- Supervise and guide all bar staff, including bartenders, stewards, kitchen/service personnel, and other team members.
- Prepare duty schedules and ensure adequate staffing as per business requirements.
- Monitor employee attendance, punctuality, grooming, discipline, and performance.
- Conduct regular briefings and provide necessary training to staff.
- Ensure employees follow company policies, service standards, safety procedures, and statutory requirements.
- Recommend training, disciplinary action, increments, or other employee-related matters to management when appropriate.
9. Safety, Security & Discipline
- Ensure strict compliance with safety, security, fire safety, and emergency procedures.
- Prevent unauthorised access to restricted areas and liquor storage areas.
- Ensure responsible handling and service of alcoholic beverages.
- Immediately report incidents, accidents, disputes, or security concerns to the management.
- Maintain discipline within the bar premises and ensure that the reputation of the hotel/resort is protected.
10. Coordination with Other Departments
- Coordinate effectively with F&B, Kitchen, Front Office, Housekeeping, Accounts, Purchase, HR, Security, and Maintenance departments.
- Ensure smooth coordination for events, functions, promotions, and special guest requirements.
- Coordinate with Accounts regarding daily sales, cash handling, credit sales, and reconciliation.
- Coordinate with Purchase regarding stock requirements and procurement.
11. Reporting & Documentation
- Submit regular reports on bar operations, sales, stock, expenses, and other relevant matters to the General Manager and Vice President.
- Prepare daily/monthly sales and operational reports as required.
- Report unusual stock variances, financial discrepancies, guest complaints, staff issues, and statutory matters immediately.
- Maintain proper documentation of all operational and statutory records.
12. Management Responsibilities
- Act as the primary person responsible for the overall performance and administration of Tuskers Rest O Bar.
- Implement management decisions and ensure timely execution of instructions.
- Develop plans to improve profitability, service quality, and operational efficiency.
- Maintain the reputation and standards of the establishment.
- Perform any other duties and responsibilities assigned by the General Manager, Vice President, or Senior Management from time to time.
Key Performance Areas (KPIs)
- Bar and food sales growth
- Achievement of monthly revenue targets
- Beverage and food cost control
- Stock accuracy and inventory management
- Excise and statutory compliance
- Guest satisfaction and complaint resolution
- Staff productivity and discipline
- Reduction of wastage and pilferage
- Operational efficiency
- Quality of reporting and documentation
- Compliance with company policies and applicable laws
Pay: ₹28,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
Work Location: In person
