Lounge & Bar Manager

WHAT’S THE JOB?

Oversee the overall operations of the lounge and pool bar, ensuring the delivery of high-quality food and beverage service, exceptional guest experiences and achievement of the outlet's revenue and profitability targets. Lead and develop the outlet team, maintain operational standards, drive sales initiatives and ensure compliance with all relevant legislation, hotel policies and brand standards.

DUTIES AND RESPONSIBILITIES
FINANCIALRETURNS

· Take full responsibility for the financial performance of the outlet, including revenue, costs and profitability.

· Develop and implement sales initiatives, promotions and beverage programmes to drive revenue, increase guest spend and attract new business.

· Prepare and manage the outlet's annual budget in consultation with the Food & Beverage Manager, monitoring performance against established targets.

· Monitor beverage costs, labour expenses, operating expenses and inventory levels to ensure effective cost control.

· Oversee purchasing, requisitioning and stock management to maintain appropriate stock levels and minimise wastage.

· Review sales performance, operational costs and business trends, identifying opportunities for improvement.

· Build and maintain relationships with suppliers and business partners to support the outlet's operations and commercial objectives.

· Ensure allrevenue transactions, billing and cash-handling procedures are properlymanaged.

PEOPLE

· Lead, manageand motivate the outlet team to achieve departmental objectives and maintainhigh service standards.

· Oversee manpower planning, recruitment, scheduling and deployment to ensure adequate staffing levels based on business needs.

· Set clear performance expectations and conduct regular performance reviews, providing guidance and feedback to team members.

· Identify training and development needs and ensure the team receives appropriate training in service standards, beverage knowledge, product knowledge and operational procedures.

· Conduct regular team briefings to communicate daily business levels, promotions, operational updates and service expectations.

· Foster a positive working environment that encourages teamwork, accountability and continuous improvement.

· Ensure all team members comply with grooming, attendance and personal presentation standards.

· Manage staff performance and address disciplinary or conduct matters in accordance with hotel policies and procedures.

· Maintain effective communication with the Food & Beverage Manager and other departments on operational matters, guest feedback and business requirements.

GUEST EXPERIENCE

· Oversee the delivery of efficient, attentive and personalised service across the lounge and pool bar.

· Ensure the team consistently follows established service standards, from guest arrival and seating through to order taking, service and payment.

· Maintain strong product knowledge across the beverage menu, including cocktails, wines, spirits, beers and non-alcoholic selections.

· Drive upselling and suggestive selling through effective product recommendations and knowledge of promotions and daily specials.

· Oversee the preparation and presentation of beverages to ensure consistency in quality and adherence to established recipes and standards.

· Monitor guest feedback and satisfaction, taking appropriate action to resolve complaints and service issues promptly.

· Build rapport with guests and encourage repeat visits through attentive service and engagement.

· Work with the Food & Beverage Manager and relevant departments to plan and execute promotions, events and special occasions.

· Ensure the poolbar is adequately prepared for service, with appropriate staffing, supplies and equipment to meet guest requirements.

· Monitor the overall lounge and pool bar environment, including cleanliness, ambience, music, lighting and guest comfort.

· Ensure responsible alcohol service practices are observed, including monitoring guest intoxication levels and taking appropriate action when necessary.

RESPONSIBLE BUSINESS

· Ensure all foodand beverage operations are conducted in accordance with hotel standards,departmental procedures and applicable regulatory requirements.

· Maintain high standards of cleanliness, hygiene and food safety across the lounge, bar, storage and service areas.

· Ensure proper handling, storage and rotation of beverages and other consumables, including compliance with temperature control requirements.

· Ensure all team members are familiar with and adhere to occupational health and safety policies and procedures.

· Conduct regular checks of the outlet, equipment and work areas to identify potential hazards and ensure corrective action is taken promptly.

· Ensure compliance with local liquor licensing regulations and responsible alcohol service requirements.

· Be familiar with hotel emergency, fire safety and first aid procedures and ensure the team is appropriately briefed.

· Support the hotel's corporate responsibility initiatives in areas including community involvement, environmental management, workplace health and safety, and food safety.

· Ensure alloperational records, reports and administrative requirements are completedaccurately and submitted within the stipulated timelines.

ACCOUNTABILITY

· Directly supervises the outlet team, including Food& Beverage Executives, Waiters and other assigned personnel.

· Accountable for the overall operational performance, financial results, service standards, team development and compliance of the lounge and pool bar.

QUALIFICATIONSAND REQUIREMENTS

Diploma in Hotel Management, Food &Beverage Management or a related field, with at least 5 years of relevant Food& Beverage experience, including supervisory or managerial experience, or an equivalent combination of education and experience.

REQUIRED SKILLS

· Strong leadership and people management skills, with the ability to lead, motivate and develop a team.

· Good financial and commercial acumen, including experience in budgeting, cost control, revenue management and inventory management.

· Strong knowledge of beverage operations, including cocktails, wines, spirits and bar service.

· Excellent communication and interpersonal skills, with the ability to interact effectively with guests, colleagues and business partners.

· Strong problem-solving, decision-making and organisational abilities.

· Ability to manage multiple priorities and remain effective in a fast-paced operational environment.

· Good knowledge of food safety, workplace health and safety, and responsible alcohol service practices.

· Demonstrated ability to drive service standards, sales performance and operational improvements.

· Good written and verbal communication skills.