The W.P.T.  Directory of Job Descriptions

Head Barman

Hospitality

 JOB TITLE

• Head Barman

PLACE OF WORK

• Food & Beverage – Service Bar

RESPONSIBLE TO

• Food & Beverage Manager

RESPONSIBLE FOR

• Barman

LIAISES WITH

• Food & Beverage Controller
• Room Service Manager
• Banqueting Manager
• Human Resource Manager
• Security Manager

LIMITS OF AUTHORITY

• Organize staff as he/she sees fit
• Training of all his/her own staff
• Discipline staff following the company’s disciplinary procedures
• May not make policy changes

Beverage Planning and Control

• As per minimum standard laid down
• Controls orders to par stock levels as set down by the F&B Controller
• Check the receipt of orders
• Check tobacco levels to par stock levels
• Check Barmen are marrying up all dockets
• Ensure that measures are correct
• Ensure payment of uncharged orders liaising the Restaurant Manager
• Ensure storage of wine is correct
• Holds all empty spirit bottles in order to requisition more

Staff Performance

• Continually monitors staff performance
• Ensures that each member of staff has a clearly defined job description and it has been discussed with him/her in total
• Ensures that each subordinate receives whatever training is necessary for job competence
• Trains commis barman with the view to promotion after an adequate period of time
• Prepares duty rosters and time sheets
• Holds frequent meetings with staff to

• Inform them of happenings within the hotel
• Reinforce and praise achievements
• Implements disciplinary action to within his authority
• Forbids smoking and drinking of alcohol behind the bar

Control of Working Area

• Check for maintenance needs
• Supervises mise-en-place and helps when necessary
• Supervises clearing of bar and helps when necessary
• Communicates with staff re new brands and cocktails etc.

Liaison with Food & Beverage Manager

• Personally discusses all routine matters with Food & Beverage Manager
• Personally helps with the preparation and taking of liquor and operating equipment stocks

Performance Standards

• To marking on or above the planned financial budget for this area, for both sales and profitability
• To keep staff headcount to within budget and staff turnover to under 35%
• Maintain strict control of operating equipment avoiding damage and theft
• Achieve and maintain all food and beverage performance standards
• Performs any other duty as requested by the Food & Beverage Manager