Bar Manager

Marriott•Detroit, MI

1d•$58,000 - $76,000

About The Position

The Bar Manager is responsible for daily bar/lounge shift operations and staff supervision. The role supports promotion of the lounge and menu planning, maintains operating standards, assists servers during peak periods, and manages liquor inventory and controls. The manager works to ensure guest and employee satisfaction while maintaining the operating budget and consistently enforcing legal obligations. The role determines and implements training needed to meet goals and assists other food and beverage or culinary outlets when needed. The position manages bar/lounge operations and expenses, monitors beverage controls and inventories, and ensures compliance with liquor laws, food-handling requirements, and departmental policies. It supervises and trains staff, communicates event information, and promotes excellent customer service by gathering guest feedback and responding to concerns. The manager also supports employee orientation and corrective action planning.

Requirements

High school diploma or GED and 4 years of experience in food and beverage, culinary, or a related professional area; or a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major and 2 years of relevant experience.

Responsibilities

Implement beverage policies and procedures throughout the property.
Manage compliance with local, state, and federal beverage and liquor laws, as well as liquor-control policies and procedures.
Oversee beverage controls, including inventory, bar pars, portion and cost controls, beverage potentials, sales analysis, issues and returns, food standards, and period-end inventory.
Attend pre- and post-convention meetings as needed to understand group needs.
Assist with financial management by reviewing budgets, operating statements, and payroll progress reports as needed.
Manage controllable departmental expenses and work to achieve or exceed budgeted goals.
Ensure compliance with Bar/Lounge policies, standards, and procedures.
Maintain food-handling and sanitation standards and manage inventories according to budget and business levels.
Assist with developing menus and promotions.
Train staff on liquor-control policies and procedures and supervise staffing levels to meet guest-service, operational, and financial needs.
Ensure employees understand expectations and parameters, and communicate critical event information to Bar/Lounge staff.
Provide excellent customer service, obtain guest feedback, respond to problems and complaints, and empower employees to deliver strong service.
Emphasize guest satisfaction and continuous improvement in departmental meetings; provide individual performance feedback and review comment cards and satisfaction results with employees.
Support employee orientation and new-hire training, and participate in developing and implementing corrective action plans.
Assist servers on the floor during peak periods and help other food and beverage or culinary outlets when needed.