Job Purpose To manage the overall bar operations, ensure excellent guest service, maintain beverage quality and inventory control, maximize revenue and profitability, and ensure compliance with applicable liquor licensing laws, hotel policies, and food safety standards.

1. Key Responsibilities

A. Bar Operations

- Oversee the day-to-day operations of the bar and ensure smooth service.

- Ensure the bar is opened, operated, and closed according to hotel procedures.

- Maintain high standards of service, ambience, cleanliness, and guest satisfaction.

- Coordinate with the kitchen and F&B; team for food and beverage service.

- Ensure all bar equipment, glassware, and service tools are maintained properly.

B. Team Management

- Supervise, train, and motivate bartenders, bar captains, and bar service staff.

- Prepare duty rosters and allocate responsibilities according to business requirements.

- Monitor staff grooming, punctuality, discipline, and service standards.

- Conduct regular briefings and training on beverage knowledge, responsible alcohol service, and guest handling.

- Support recruitment, performance evaluation, and staff development.

C.

Beverage

Inventory and Cost Control

- Monitor stock levels of alcoholic and non-alcoholic beverages, mixers, garnishes, and other supplies.

- Conduct regular physical stock verification and reconcile stock with sales and consumption records.

- Ensure proper documentation of receipts, issues, transfers, breakages, wastage, and complimentary drinks.

- Monitor beverage cost percentages, gross profit, and inventory variances.

- Implement measures to prevent pilferage, over-pouring, unauthorized consumption, and stock losses.

- Coordinate with the Purchase and Accounts departments for ordering, billing, and stock reconciliation.

- Ensure appropriate storage and rotation of beverages.

D.

Guest





Service and Revenue Generation

- Ensure prompt, courteous, and personalized service to all guests.

- Handle guest complaints and resolve service issues professionally.

- Develop beverage menus, signature cocktails, mocktails, and promotional offers in coordination with management.

- Recommend beverages and upselling opportunities to improve revenue.

- Monitor guest preferences, sales trends, and customer feedback.

- Organize special bar promotions and events as approved by management.

E. Compliance and Safety

- Ensure compliance with applicable liquor licensing conditions, permitted operating hours, and local excise regulations.

- Ensure alcohol is served only to legally eligible guests and refuse service where required by law or responsible service policies.

- Maintain all mandatory bar registers, permits, invoices, and stock records.

- Ensure compliance with applicable food safety, sanitation, fire safety, and occupational health requirements.

- Report incidents, breakages, accidents, and compliance issues to management promptly.

- Ensure secure handling and storage of alcoholic beverages and cleaning materials.

F. Reporting and Administration

- Prepare daily sales, consumption, stock, wastage, and variance reports.

- Monitor departmental budgets and operating expenses.

- Coordinate with F&B;, Purchase, Stores, Accounts, Security, and HR departments.

- Participate in departmental meetings and management reviews.

- Ensure compliance with hotel SOPs and company policies.





1. Qualifications and Experience

- Education: Degree or Diploma in Hotel Management / Hospitality Management preferred.

- Experience: Minimum 3–5 years of relevant experience in bar operations, preferably in a 4-star or 5-star hotel.

- Prior experience in team supervision, beverage inventory, cost control, and bar revenue management is essential.

- Good knowledge of alcoholic and non-alcoholic beverages, cocktails, spirits, wines, and beverage service standards.

- Knowledge of POS systems, inventory software, and Microsoft Excel.

- Knowledge of applicable state excise and liquor licensing regulations.

1. Key Competencies

- Leadership and team management

- Beverage knowledge and service expertise

- Inventory and cost control

- Guest relationship management

- Communication and interpersonal skills

- Problem-solving and decision-making

- Sales and revenue management

- Planning, organization, and attention to detail

- Integrity and compliance awareness

1. Key Performance Indicators (KPIs)

- Achievement of bar revenue targets

- Beverage cost percentage within approved budget

- Stock variance and wastage control

- Guest satisfaction and complaint resolution

- Compliance with licensing and hotel SOPs

- Staff productivity, training, and retention

- Accuracy and timeliness of reports

- Hygiene, safety, and audit compliance

1. Working Conditions

- Willingness to work rotational shifts, evenings, weekends, and public holidays.

- Ability to work in a fast-paced hospitality environment.

- Must maintain professional grooming, discipline, and service standards.

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits

- Food provided

- Health insurance

- Leave encashment

- Paid sick time

- Provident Fund

Work Location: In person

📌 Bar Manager (Mylapore)
🏢 SAVERA HOTEL
📍 Mylapore