Bar Manager- MIXX Bar & Lounge /ANA InterContinental Tokyo

Duties and Responsibilities

• Developing and managing the beverage menu: This includes selecting and sourcing a variety of beverages, such as alcoholic and non-alcoholic drinks, specialty cocktails, and wines. He needs to have a good understanding of current beverage trends and customer preferences to curate an appealing menu.
• Customer service: Providing exceptional customer service by engaging with customers, taking their orders, and addressing any concerns or complaints related to the beverages. The Director of beverage should be able to recommend beverages based on customer preferences, make suggestions, and create a positive experience for the customers.
• Cost control and budgeting: Managing the beverage program within budgetary constraints. This involves monitoring costs, analyzing sales data, and adjusting the menu or inventory as needed to maximize profitability.
• Inventory management: Responsible for maintaining a well-stocked inventory of beverages, tracking supplies, and managing vendor relationships. This involves monitoring stock levels monthly, ordering new supplies, and ensuring that the inventory is cost-effective and efficient.
• Staff training and supervision: Training and supervising the beverage service staff, including bartenders and servers. The Director of beverages needs to ensure that the staff is knowledgeable about the beverage offerings, can provide recommendations to customers, and can serve the beverages properly.
• Quality control: Ensuring that all beverages are prepared and served according to established standards. This includes monitoring the quality of ingredients, maintaining cleanliness and hygiene in the beverage preparation area, and regularly inspecting the bar or beverage service area.

QUALIFICATIONS AND REQUIREMENTS

Required Skills –

• Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local government agency.
• Ability to read and write English & Japanese.

Qualifications –

• High School or Vocational Certificate in Hotel Management, Food and beverage, or a related field.

Experience –

• 1 year’s related experience or an equivalent combination of education and experience. Knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages, designated glassware, preparation methods and garnishments preferred.