Bar Manager

CHELSEA PIERS LP•New York, NY

22h•$60,000 - $65,000•Onsite

About The Position

Chelsea Piers is seeking a Bar Manager to lead the Water Hazard Bar + Lounge at the Golf Club at Chelsea Piers. Reporting to the Golf Club's General Manager and working closely with the Water Hazard Events Team, you'll shape a distinctive bar program and deliver an outstanding experience for members and guests.

Requirements

5 years of managerial experience running a restaurant/bar operation
Ability to maintain a professional and courteous manner at all times
Excellent customer service and communication skills
Demonstrated ability to problem solve, excel with minimal supervision, and motivate team members
A flexible schedule and ability to work nights, weekends and as needed
Ability to be on your feet for multiple hours at a time
Ability to lift up to 60 lbs

Responsibilities

Maintain and oversee consistent and accurate Food & Beverage inventory and ordering.
Meet budget targets (Payroll, COGS and revenues) based on figures approved by GM and Chelsea Piers Principals.
Oversee and execute a creative and enticing food & beverage program suited to the style/culture/cuisine of The Golf Club Water Hazard Bar + Lounge.
Form and maintain relationships with distributors and representatives; negotiate for the lowest price and highest value of products.
Engage in management meetings: delivering cost and pricing, inventory, beverage specs, staff information, comprehensive reports of our bar program and any additional information as requested.
Actively assist in all employee recruitment, interviews and onboarding.
Schedule, supervise and support FOH and BOH (approx. 8 to 9 staff members)
Adjust and enforce training documents, SOPs, side-work and bar cleaning schedules.
Fill in for bartenders, runners as needed.
Enforce zero tolerance policy regarding alcohol consumption on premises, documenting and reporting any policy violation to General Manager.
Hold FOH and BOH staff accountable for standards, policies and non-negotiables; applying documented disciplinary action and a timeline for improvement or termination when necessary.
Familiarize and adopt training protocols and all beverage descriptions for FOH staff and kitchen/food description to BOH staff.
Order needed administrative and Kitchen/barware supplies
Ensure all equipment is well maintained, service and troubleshoot as needed (dishwasher, Microwaves, freezers, Cold Rooms etc)
Engage in pre-service meetings: conduct informed tastings, communicate any beverage and menu changes, special situations; quiz and enforce a high standard of knowledge among all team members.
Schedule informative tastings and classes with beverage experts and producers.