Chef de bar

Training in the catering or hotel industry, training, further education in the area
2 years of professional experience as a chef de bar
Knowledge of administration
Knowledge of personnel management
Knowledge of hygiene and kitchen
Willingness to work on weekends
Knowledge of the German language, further languages desired

Initiating improvements, conducting interviews with subsequent decisions
Smooth flow in the bar
Purchase of goods (price comparisons, control of product quality)
Proper storage of goods
Coordination and close cooperation with the VK office, kitchen management and other seams
Cost-conscious action in all areas
Responsibility for fast and courteous guest service
Creation of rosters and allocation of employees at events
Participate in the planning of special events.
Instructing bar staff in all service-specific areas
Compliance with hygiene regulations according to HACCP
Motivation of bar staff
Control and professional handling of F&B products and tools
Monitoring of warehousing
Creation of a monthly inventory and its evaluation
Optimization of personnel deployment
Management of the bar area (coordinating, instructing bar staff)
Knowledge of the German language, any additional language welcome

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