Ensure all bar staff are clean and kept busy at all times. Make sure no bar staff were struggling with work load or running low on stock or float money. Then rotate bar staff around to relieve each other for lunch breaks. Also see to it that customers are being looked after and service is of the best standard. At the end of service, ensure all bar staff and floor staff clean their work areas and re-stock each bar for the following day of business.
I came to learn to be organised well in advanced at the beginning of the day so that the nights service would run smoothly. If any problems occurred with customers I would try my best to solve the problem myself but if I felt the situation was beyond my control I would seek advise or help from a duty manager on or else the general manager. My co-workers were all younger than I so it was at times challenging to motivate them, keep them focused and encourage them to be polite and civil with customers especially difficult customers. The most enjoyable part of my job as Bar Supervisor was interacting and getting to know our customers over the time I spent in the Hotel.
Long unsociable hours and roster not rotated enough