General:

1. Be conversant with PFA’s SOPs for Food ‘Business Operators’, Company’s quality policy & quality objectives, core values & operating values and codes of conduct – uphold them dearly, and apply the same in his/her own day to day working – at the same time ensuring that the all bar staff apply it too, in true letter and spirit.

2. Never compromise on quality; rather, quality must reflect from all of his/her own activities & operations and that of staff working under him/her; help OM in bringing and managing change.

3. Work with integrity and diligence, always putting interest of the restaurant/café, above self.

4. Always strive to enhance and boost restaurant’s/café’s good reputation.

Specific:

1. Before starting operations of the day, supervise checking and cleaning of all bar stations, chillers, juicers, blenders, fountain machine, crockery and cutlery etc.

2. Prepare inventory of drinks, water, crockery and cutlery etc. on daily basis; check and compare stock of drinks etc. and demand thereof.

3. Ensure that all stations/segments of the bar remain organized, orderly, and clean & tidy all the time – by regularly sweeping, vacuuming, dusting & cleaning glass doors and windows.

4. Supervise preparation of ingredients for special drinks.

5. Supervise checking of expiry dates of drinks and other commodities – segregating the expired items and storing them separately, awaiting return to vendor or destruction.

6. Supervise preparation of drinks as per laid down recipes.

7. Control expenses by following tested- processes and ruling out wastages.

8. Guide staff in making improvements and maintaining consistency in product quality and services.

9. Ensure that offered product is tasty, very presentable, being served at the right temperature, in the best possible manner.

10. Coach staff on the bar menu, and ingredients & taste of various drinks, juices, beverages etc.

11. Report malfunction of an appliance/machinery/equipment for immediate repairs and re-order supplies, at the right time.

12. Encourage and motivate staff to be creative and develop new processes in preparing beverages and juices, to add value to their products and ensure greater customer-satisfaction.

13. Ensure proper queuing up of the orders; ruling out delays in preparation and delivery of orders, and cutting out time in handing over orders to cashiers to quickly prepare the bills.

14. Reach out to guests and get their first-hand feedback; take immediate corrective action, when required.

15. Ensure that at closing time, all ingredients are safely placed in chillers and fountain machine is closed and locked.

16. Opening inventory will be prepared by opening barman and closing inventory by closing barman. Inventory must be got checked from ARM/RM/OM before handing over sheets to Accounts; inform senior FOH staff of run-out items daily, and stay in touch with them for updates.

17. Prepare daily wastage report of drinks, beverages and ingredients.

18. Help and assist ARM/RM/OM in achieving, and meeting ‘Monthly Departmental Goals/Targets’.

19. Help and assist ARM/RM/OM in preparing ‘Monthly Departmental Duty Roster’ and in conducting ‘Monthly Departmental Employee Assessments’, for employee of the month event.

Others:

1. Take special care of his own personal hygiene and that of the bar staff. Himself/herself dress up very well, shave daily and see to it that staff also does so. Cut his/her own nails regularly and have haircut when due, ensuring that staff does the same. Wear no rings and waist bands and do not allow the staff to do so. While in the bar, always wear his/her cap and apron and ensure that all bar staff does so.

2. Understand and be conversant with Company policies/procedures/systems/flow charts/checklists and JDs etc., explain the same to staff and ensure that he/she himself/herself and the staff apply them, religiously.

3. Be conversant with, along with bar staff follow instructions on health, hygiene, cleanliness, sanitation and food-safety of PFA, HACCP and the Company.

4. In order to enhance capacity building of staff, organise and conduct training sessions for them on regular basis, always keeping record of the same. Remain prepared to improve upon his/her own academic, professional and computer skills, potential and capacity.

5. Taking pride in his/her job, look towards future with hope and promise, and strive for bigger responsibilities and higher professional positions.

6. Always be punctual for duty and teach the same to staff; if getting late for duty for any reason, inform his/her seniors, on phone – teaching the same to staff.

7. Always keep the small card carrying Company’s general code of conduct and instructions on cleanliness & personal/organisational hygiene, in his/her pocket, and follow the same strictly.

8. Perform any other duty, as assigned by the management.