Assistant Bar Manager- Four Seasons Hotel Rabat Kasr Al Bahr, Morocco

About Four Seasons Hotels and Resorts:

Four Seasons Hotels and Resorts is a global, luxury hospitality company. We manage over 100 hotels and resorts and 44 private residences in 45 countries around the world and growing . At Four Seasons, we are powered by people and our culture enables everything we do.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Rabat Kasr Al Bahr, Morocco:

This incredible hotel project located in the capital of Morocco sits on 15 acres and consists of 13 buildings for accommodation, restaurants, lobby, located within lush gardens, in and outdoor pools and overlooking the Atlantic Ocean.
MAIN DUTIES:
1. Ensures high quality guest service in his/her area, is highly visible and actively participates in service; assists in taking
and serving orders
2. Achieves revenue and profit targets; proposes revenue enhancement and cost management ideas to senior
management
3. Engages in the marketing of his/her outlet; participates in the drafting and implementation of the Food & Beverage
marketing plan; initiates discussions on menu mix with senior Food & Beverage management; drives up selling
programs
4. Engages in guest interaction in a sensitive and appropriate manner; creates personalized experiences; establishes a
network of regular guests and keeps relevant and accurate records
5. Provides genuine hospitality and recognition, acts as host/hostess in the work area. Promotes hotel services and
products
6. Takes ownership of guest concerns and requests and acts decisively to ensure guest satisfaction when glitches occur
7. Plans and executes events; proposes menus and non-alcoholic beverages to event organizers
8. Continuously develops his/her culinary and non-alcoholic beverage knowledge; conducts food and non-alcoholic
beverage tasting for colleagues, instils excitement and passion for international cuisines in his/her team.
9. Inspects and ensures the work area is in good physical repair; reports defects and ensures timely rectification
10. Performs pre- and post-service checks; ensures subordinates are immaculately groomed and aware of daily specials
and promotional offers
11. Is highly sensitive to guest preferences; ensures the department's guest history is up to date and relevant
12. Executes sales and marketing activities; conducts and evaluates routine sales analysis and competitive pricing surveys;
keeps abreast of F&B trends and new developments in the market; submits recommendations to F&B management
13. Ensures adherence to cashiering and control procedures; maintains a 'clean' POS database
14. Is proficient in the costing of menu and beverage list items including buffets; is able to determine and analyse gaps
between actual and potential food & beverage costs as well operating expenses
15. Builds a motivated and skilled team, leads by example and instils a culture of continuous learning and improvement
among employees; actively participates in Employee Relations activities and programmes.
16. Actively plans and manages the career development of every employee through effective coaching, training and by
instilling company values; is concerned for employees' continuous development and personal growth.
17. Organizes and manages the department in accordance with company philosophy and policies, maximizing efficiency
and productivity and achieving established goals; promotes harmony between departments.
18. Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden
Rule.
19. Demonstrates standards awareness, by setting example for standards execution, standards testing and implementing
action plans to achieve established product and service goals.
20. Prepares annual plans and forecasts, consistently monitors and manages budgetary goals.
21. Maintains an organized administration of departmental and personnel records, including rostering and leave planning.
22. Ensures employees adhere to the code of conduct and grooming & hygiene standards as specified in the employee
handbook.
23. Conducts daily briefing and monthly departmental meeting (with minutes copied to division head) and participates in meetings when invited.
24. Provides regular and fair performance feedback to employees, formally and informally as appropriate.
25. Is seen as a hands-on leader, assists employees in crunch times.
26. Maintains a clean and orderly work area and ensures tools & equipment are well maintained and in sufficient supply.
27. Promotes and ensures a safe working environment.
28. Performs any additional duties as assigned.

STANDARD DUTIES
1. Provide a friendly and professional service that always exceeds guest’s expectation.
2. Assist in phone coverage with other departments.
3. Assist the department to upkeep relevant notice boards.
4. Prepare related paperwork for new hires.
5. Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet
software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
6. Accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to
respond properly in any hotel emergency situation.
7. To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire
drills and first aid.
8. To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and
regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
9. Undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope
of the position.
10. Report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of
personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
11. Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.
12. Comply with local legislation as required.
13. Maintain good working relationships with your colleagues and all other departments through working by The Golden
Rule.
14. Respond to any changes in the department as dictated by the needs of the industry, company or hotel.
15. Be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability assigned, including redeployment to alternative departments/areas if required, to meet business demands and
guest service needs.
16. Perform other tasks or projects as assigned by the hotel management.
17. Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.