Bar Supervisor

The duties of a bar supervisor are managing inventory, hiring, bar training, and overseeing staff, maintaining a budget, managing operations, taking bar inventory, conducting marketing, restaurant SEO, bar promotion, and driving sales.

• To ensure the bar operation (opening, closing, service and security) is operated in line with procedures and any other written and verbal communications.
• To ensure all bar storage, service and stock areas are left clean and tidy at the end of service.
• To ensure the bar is fully stocked at the end of service and to reconcile stock back to sales.
• 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.
• To ensure high standards of customer service at all times and to be an exemplar for the team in excellent customer service delivery.
• To actively promote the interval drinks service to maximize income and reduce queue times during the interval.
• To compile weekly rotas for a team of Catering Assistants, ensuring the efficient and effective use of resources.
• To supervise Catering Assistants in their duties ensuring all service and operating procedures are followed.
• To ensure new staff are inducted and trained in their role and to assist in the ongoing training and development of bar staff.
• 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.
• To cash up daily takings in preparation for banking in line with procedures.
• To ensure a safe and secure working environment is maintained for all employees and customers by ensuring adherence to relevant Health and Safety legislation and procedures.
• To ensure all Environmental Health regulations are met in the management and operation of the bar and all due diligence paperwork is correctly maintained, for e.g. temperature records taken for freezers, stock is correctly rotated using FIFO (First In First Out principle).
• To manage the ordering of all provisions (ice cream, confectionery, beverage, cleaning and disposables) as required, in line with financial procedures and financial and other targets.
• To ensure the recording, retaining (ullage) and disposal of damaged or out of date products accordingly and ensure the safe disposal of all refuse from the bar.
• To actively promote programmes and merchandise sales from the bar as part of the overall experience and to maximise income.
• Working with the House Manager and Café Bar Supervisor, to ensure that appropriate planning and preparation is undertaken for seasons and events.
• To act as Duty Manager for the front of house areas of the building where required.
• To deputise for the Cafe Supervisor during periods of annual leave.
• Any other duties and responsibilities such as may be reasonably required within the level of the post.