Bars Manager

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

• 1. Ensure the workflow in the bars, actions in the outlets, manage personnel, ensure coordinated work with other sections, implement standards identified by the hotel, and strive to achieve the revenues budget.
  2. Perform the job according to the practices and operational standards identified by the Food and Beverage Manager.
  3. Coordinate the bars and its personnel.
  4. Make organisations in order to achieve high service quality in the bar outlets.
  5. Identify any technical breakdowns in the units and ensure such breakdowns are fixed.
  6. Arrange the monthly inventory count and report the result to the Food and Beverage Manager.
  7. Ensure and control on a daily basis that preparations are carried out in the bars.
  8. Consolidate the relationships between departmental employees.
  9. Ensure that preparations are made before service for special occasions and control the preparations.
  10. Maintain departmental equipment.
  11. Control employee compliance with the work schedule.
  12. Identify the daily beverage consumption demands.
  13. Regularly control the backup beverage storage, identify par stock levels and monitor that stock is always available according to the par stock levels.
  14. Organise the process of greeting customers, seating them at their table and seeing them out.
  15. Responsible for developing the training programmes and for the training of employees in his/her department.
  16. Organise meetings in order to reach the best results.
  17. Prepare the weekly schedule of employees.
  18. Control and analyse the points listed below:
      - Sales
      - Cost
      - Presentation quality of the food and beverages
      - Service standards
      - Maintenance and cleaning of the departmental equipment/utensils
      - Customer satisfaction
      1. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
      2. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
      3. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
      4. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
         23. Carry out all other duties assigned by managers and hotel management not specified in the job description.

• Education: At least a high school or vocational diploma
• Experience: At least 7 years of experience in the industry.
• Foreign Language: Good command of English to communicate well and keep track of technical information in the related field of expertise.
• Courses and Training:  Vocational trainings and seminars.
• Computer Literacy: MS Office applications.

• Skills: Knowledge of products and services in the related field, and good command of process related to other departments. Expected to integrate and coordinate the operations related to this important unit in the facility.