Job Description

Roles & Responsibilities

Develops and implements the mixology and bar operating strategy that is aligned with the brand s business strategy and leads its execution. Ensures integration of bar operational goals within the overall Food & Beverage game plans. Creates an atmosphere in all bar areas that meets or exceeds guest expectations. Hires bar leadership team members who demonstrate strong technical expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. Ensures new hires participate in the department s orientation program and receive appropriate bar and mixology training to successfully perform their job. Controls the bar operations according to the principles determined by Rixos Hotels Egypt management. Monitors bar operations in line with procedures determined by hotel management, sets targets, communicates these targets and ensures adoption. Communicates decisions from general management to subordinate employees and ensures proper implementation. Manages all business and functions of the Bar and Mixology Department. Maximises the department s profitability through beverage operations. Manages operations to ensure the highest quality delivery of beverages and bar service. Controls and analyses the below points: Beverage sales and costs Presentation quality and service standards of beverage products Proper use, protection and maintenance of bar equipment and utensils Activities to increase guest satisfaction and enhance service quality Monthly employees turnover within the bar team Consolidates business relationships between employees within the bar department. Responsible for preparing training programmes for the Bar Department and conducting mixology trainings for employees. Organises meetings to obtain operational data and achieve departmental targets. Prepares and offers new cocktail menus and beverage lists, taking into account guest purchasing power and regional market trends. Makes plans with department managers in order to deliver successful organisations and events within the hotel. Attends departmental meetings and Management meetings according to the hotel management calendar. Updates the below areas related to bar and mixology operations according to hotel policies and procedures: Finance, standards, employees and trainings, outlets and entertainment Conduct promotional activities to increase beverage sales and support banquet organisations Ensure protection, maintenance and replacement of bar materials and equipment Prepares and monitors monthly and annual beverage departmental budget. Arranges minimum and maximum storage levels of bar materials, spirits, and equipment. Contributes to preparing the hotel s income plans and marketing programmes related to beverage operations. Researches opportunities for professional self-development in mixology trends and innovations. Delivers income and expenses of the Bar Department in line with the facility s budget discipline. Develops plans based on previous years data. Determines staffing requirements (permanent, seasonal, interns, etc.) for the following year, in line with budget availability and upon General Manager approval. Creates the necessary motivational environment to ensure and increase productivity and success of bar staff and develops necessary actions to ensure employees commitment to the facility. Ensures order and control of communication, as effective communication increases productivity within the Bar Department. Reviews departmental reports, income statements, guest relations reports, technical service reports and communication logs on a daily basis. Conducts brainstorming sessions and group work to unleash employees creativity and talents in mixology. Takes part in Food Safety Team and attends MR meetings when required. Identifies and understands issues, problems and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives, solve problems and choose appropriate courses of action. Predicts environmental impacts of purchased equipment and bar operations; participates in activities to protect biodiversity; shares responsibilities to increase environmental awareness; ensures minimum consumption of materials (paper, printouts, etc.). Implements necessary warnings and departmental trainings to save energy within bar areas. Carries out decisions related to energy saving and evaluates energy efficiency of purchased equipment. Implements responsibilities to eliminate and collect waste properly, reduce environmental pollution and harmful effects, and leads staff by example. Ensures chemicals are carried, stored and used safely in accordance with laws; controls and reduces chemical pollution. Carries out all responsibilities related to quality management and food safety management systems implemented at the facility. Carries out all other duties assigned by managers and hotel management not specified in this job description.

Desired Candidate Profile

Education/Experience: 4-year bachelor's degree with a minimum of 6 years of related work experience or 2 years work experience in the same position and experience with applying the main principles and/or different methods. Foreign Language: Sufficient level of English to communicate effectively with guests and employees. Courses and Training: Requires sufficient theoretical and practical background and attendance in courses and seminars in the related field. Computer Literacy: MS Office applications. Skills: Good command of systems/legislation in the related field. Expected to offer consulting to other employees when needed. Some roles require practical knowledge of systems/programmes/software in the related field. Responsible for carrying out and coordinating complex activities in different fields.