Bar Manager - Wellington airport

• Responsible for the people, product, service of the beverage program within the hotel.
• Continually analyze and assess performance of the beverage program against its stated objectives; formulate strategies and enact remedies as appropriate alongside the VM.
• Work in conjunction with F&B, Sales, and marketing teams to formulate and strategies business and sales ideas – Explore opportunities through research and early activations.
• Assist F&B director and VM’s with staff recruitment, training and rostering of Front of House staff in order to ensure guest expectations are exceeded at all times. Training calendar to be created.
• Systems and point of sale operations.
• Monitor production from the bar & kitchen to ensure high beverage & food standards for all guests.
• Involvement in relevant WHS, sustainability and food safety sub committees.
• Maintain wage and beverage costs as per targets – report daily on rostered Vs actual.
• Ensure optimum performance in specific duties and special projects as assigned.
• Lead by example in providing excellent customer service in a warm and friendly manner, and showing pride in the QT brand.
• Maintain formal training plans, and conduct “on the job” training sessions for Front of House staff
• Implement SOP’s (floor & bar), opening and closing procedures, various checklists required for service, ensuring standards are maintained at all times
• Monitor the floor and when under pressure during service, be of assistance in supervision and operation
• Monitor service personnel’s appearance and grooming
• Effective rostering to ensure all regular service and events are adequately covered, with sufficient notice given to staff
• Maintain a daily, weekly and monthly inspection check for all areas. Ensure proper follow up to attain maximum cleanliness and security. Record and communicate any maintenance and cleanliness issues.
• Maintain cost control to ensure the Events department budgeted profit is achieved
• Ensure good management of beverage and consumable stock levels, liaising with suppliers of packaging, beverage and other items as required
• Ensure weekly and monthly beverage stock takes are performed
• Ensure monthly crockery, cutlery and glassware stock takes are performed
• Ensure a clear and open communication with business owner and senior managers
• Ensure a clear and open communication with F&B directors & Head Chef in regards to events needs
• Be aware of and adhere to all procedures including security, fire and the Workplace Health and Safety Act
• Be familiar with and observe all house rules and policies as set out in the Employee Handbook.

• Hold current Responsible Service of Alcohol certificate
• Excellent personal presentation
• Project a professional image at all times
• Demonstrate hygienic work practices
• Organize time and work efficiently & effectively
• Establish rapport easily
• Work under pressure without negative impact
• Effective verbal and written communication skills
• Develop and maintain co-operative working relationships
• Have the ability and willingness to undertake further development
• Have a positive “can do” attitude
• Understand the requirements of working in the events industry and embrace them

• Incredible team member discounts from your first day on-the-job.
• 50% off stays at EVT hotels – Rydges, QT, Atura, Lylo and more.
• Rapid career growth opportunities through our EVT network.
• Local community involvement, volunteering and charitable giving.
• Australia and NZ’s largest and most diverse experiences company

EVT