Doc Crows Southern Smokehouse - Indianapolis - Bar Manager/AGM

Schulte Hospitality Group•Indianapolis, IN

5h•Onsite

About The Position

Bertuca Hospitality Group is seeking a Bar Manager responsible for managing the day to day operations of the bar, including the selection, development, and performance of employees. Additionally, the Bar Manager will assist other management with optimizing profits and ensuring that guests are satisfied with their dining experience, maintaining cleanliness, execution of special events, and maintenance.

Requirements

College degree is preferred, Bachelor or Associates of Science degree in Hotel/Restaurant Management is desirable OR 2-3 years in a related position with experience and/or training; or equivalent combination of education and experience
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence/emails, and procedure manuals in a timely fashion.
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
Strong communication, and leadership skills.
Ability to manage in a diverse environment with a focus on food quality and customer satisfaction.

Responsibilities

Oversee and manage the day to day operations of the bar and be able to make proper decisions on matters of importance.
Assist the management with hiring, training, coaching, recruiting, discipline, performance reviews, communicating requested pay increases for personnel, and any and all requested vacation time through the General Manager.
Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all areas at all times.
Responsible for ensuring that staff financials and personnel labor is controlled based on scheduling and business levels. Enforcement of staff being on time, and in accordance with company policies and procedures.
Enforce and/or develop standards and service levels to increase sales and minimize costs, including beverage, supply, utility, and labor costs.
Responsible for maintaining the inventory of plate ware, glassware, and small wares, and communicating ordering necessities to the General Manager.
Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
Be responsible for all aspects of the dining room. This includes, but is not limited to: managing and scheduling of bar staff, ordering FOH supplies, overseeing the bar operations to ensure uniform quality and presentation of the restaurant.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Make regular inspections to ensure proper quality and safety of all preparations relating to service.
Maintain a positive guest experience with effective communication of all guest recovery situations used as an opportunity to learn and develop training procedures; while documenting such occurrences in a nightly log.
Investigate and resolve complaints concerning food and drink quality and/or service.
Exercise portion control for all items served and assist in establishing menu selling prices.
Ensure proper equipment/facility operations and maintenance.
Enforce and Maintain set forth systems within Bertuca Hospitality Group.
Enforce and develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect up to date terminology, laws, and all items related to operations.
Conducts analysis of operational reports, set forth progress, identify adverse trends, and make appropriate recommendations.
Perform other related duties as directed by either the General Manager or Corporate Office, or as indicated on the Functions Worksheets.
Accomplish work-related goals by accepting ownership for new and different requests or projects.
Ensure that the assigned bar area is fully equipped with the tools and products needed for mixing beverages and serving guests
Conduct and Record any and all bar-related COGS which can be as follows but not limited to: Inventory, Purchase, Vendor Relations, Menu Costing.
Demonstrate a thorough knowledge of food and beverage products, menus, promotions, brand information and special events.
Responsible for adhering to company Appearance Standards.
Consistent productivity, follow health codes, provide a safe working environment for all staff while maintaining impeccable personal hygiene as well as a high standard of work ethic in the workplace.