Bar Manager

Job Description
Roles & Responsibilities
Bar Manager

The individual should have been knowledge of the alcohol or the drinks distribution provisions to the customers as per the defined quantities of the ISO and the FSMS Clauses or Norms

Drinks inventories to be properly handled and segregated and managed by the Managers in the Bar and the Restaurants

Different and numbers of Drinks inventories to be segregated with the name lists and with due marking in the documents under the specified and the defined places of the Bar Areas.

Drinks shortages have should be checked and purchased in the defined span as per the restaurant requirements.

Drinks and the Soft Drinks supplier should be checked prior as per the quality parameters and their control samples checking should be taken and evaluated by the Quality systems by the R&D Experts prior distribution

Different Distribution methodologies of the different drinks to be monitored by the Bar Managers

Drinks preparation and the different drinks manufacturing processes to be monitored by the ISO Norms and the Quality Norms

KRAS

1. Customer Quality to be strictly adhered and the restaurants Product Efficacy will be achieved it of at the utmost importance.

2. Health and the Hygeine monitoring in the resturants as per the ISO Clause 22000 and FSMS and each and every product has been tested and checked by Manager and under the proper supervision, and as per the Customers satisfaction and distributed.

3. Different Quality measures, CAPA, Fish Bone, Material Food Quality monitoring, Utensils cleaning in the Resturants areas, Proper Housekeeping with the due implementation of the Fs, Kaizen Activity in the and Food sanitisation and keep notices of the hygiene of the foods, Foods segregation in the Pallets and their storages at the specified places.

4. Storage capacities of the Food areas has been monitored first and then the foods specific zones should be fully monitored in the parameters of Humidity, Moisturising, cooling areas so that the food spoilages should be fully controlled and monitored (link removed)>
5. Pesticides monitoring at the food areas, pests and fly machines to be put in the specified areas of the Resturants and regularly monitored and controlled, Lizards Traps and the Rodent traps should be put in the specified places (link removed)>
6. Daily Cleaning and the Housekeeping in the

7. Drinks provisions, Drinks inventories to be monitored utmost important.