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Major Group

Managers

Sub-Major Group

Hospitality, Retail And Other Services Managers

Minor Group

141

Hotel And Restaurant Managers

Unit Group

1412

Restaurant Managers

Small Unit Group

MASCO Code

1412-02

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Bar Manager

Bar Managers promote and grow the business, hire and train server staff, and ensure that customers receive excellent drinks, food and service. Manage inventory and resources, plan promotional events, ensure quality and safety controls are adhered to, maintain current licenses and update vendor contracts, create schedules and set business objectives to increase profitability and maximize customer satisfaction.

Alternative Names

Tasks

Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed during peak hours

Setting and enforcing quality and safety controls

Ensuring the dining room, kitchen, and food storage are in compliance with health regulations

Maintaining high standards of quality control, hygiene and health and safety

Preparing budget estimates

Ensuring that the organization's operations comply with occupational health and safety regulations

Hiring and training staff to provide excellent service to patrons

Managing the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, managing budgets, and setting goals

Managing, planning, scheduling and monitoring the assignments of other employees

Performing related tasks

I
Accomodation And Food Service Activities
N
Administrative And Support Service Activities
M
Professional, Scientific And Technical Activities

HT-012-5:2011
Food Preparation and Production Service
HT-010-5:2012
Food & Beverage Management

0414
Management and Administration
0415
Marketing and Advertising
1013
Hotel, Restaurants and Catering

Skills

Basic

Active Listening

Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.

Speaking

Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.

Monitoring

Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.

Service Orientation

ability in looking for ways to help people.

Management of Personnel Resources

proficiency in motivating, developing, and directing people as they work, identifying the best for the job.

Specific

Costing Skills

Knowledgeable in total cost management concepts and terminologies.

Inventory Management

proficiency in the process of ordering, storing, using and selling a company's inventory.

Restaurant Management

proficiency in managing a restaurant.

Food Preparation

proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.

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