On the surface some jobs look like a dream job, a breeze, having fun while working. A great hospitality manager makes it look like this but little do we realise how busy and demanding the job really is. There are 101 things a great hospitality manager has to cover off in order to make their venue a place customers want to keep coming back to and a place where their staff are happy and fulfilled and most importantly operates at a profit. We have listed here just the top ten things a bar manager may have to contend with on a day to day basis:
- Managing inventory and ordering supplies: Keeping track of inventory levels and ordering supplies is critical to maintaining a well-stocked bar.
- Ensuring legal compliance: Staying up-to-date with licensing laws and regulations, and making sure the bar operates in compliance with them.
- Staff management: Hiring, training, scheduling and managing a team of bartenders, servers, and other staff members. Dealing with shift management and unexpected changes in work patterns or having to staff up quickly for unexpected busy periods.
- Maintaining equipment: Ensuring that all bar equipment, including taps, coolers, and glassware, is in good working condition.
- Providing excellent customer service: Ensuring that customers are satisfied with the service and experience provided by the bar.
- Managing finances: Keeping track of revenues, expenses, and profit margins, and making financial decisions that will benefit the business.
- Ensuring safety and cleanliness: Maintaining a safe and clean environment for staff and customers.
- Marketing and promotions: Developing and executing marketing strategies to attract customers and increase revenue.
- Dealing with difficult customers: Handling customer complaints and conflicts in a professional and efficient manner.
- Adapting to industry trends: Staying current with trends in the industry, including new products, techniques, and technologies.
So next time you are in a bar, restaurant or cafe, have a thought about tipping the manager as well as the serving staff. A great venue doesn’t exist without a great manager. We’d love to hear from hospitality managers about their biggest challenges and what is the measure of a great manager?