Bartending Supervisor

Crestline Hotels and Resorts•Wichita, KS

2d•Onsite

About The Position

The Bartending Supervisor will take orders, prepare and serve alcoholic/non-alcoholic beverages as well as meals to guests, in a courteous and efficient manner, according to service standards set by hotel and/or brand specifications. He/she will also ensure that supplies are maintained according to department par levels as well as the cleanliness of equipment and work area are maintained. They will directly supervise and coordinate the activities of workers engaged in preparing and serving drinks and meals in the hotel outlets. This person will be very involved with supervising the day to day operations of the bar and lounge and needs to be able to create an atmosphere for the guests that is fun, inviting, and upscale.

Requirements

Minimum of two years of bartending experience
Minimum of two years of supervisory experience in a bar and/or restaurant setting.
Minimum of 2 years of supervisory experience in a bar or restaurant bar setting required.
Minimum 21 years of age to serve alcoholic beverages.
Responsible Alcohol Beverage Service Certification required.
Food Service Certification if applicable.

Nice To Haves

Working knowledge of Excel, Word, and MICROS preferred.

Responsibilities

Assist with creating cocktail and beverage menus, including daily drink specials, and making sure the team is fully trained on them
Maintain positive guest relations at all times.
Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in assigned outlets.
Maintain complete knowledge of and strictly abide by state and county liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Complete department opening side duties as assigned by the Restaurant Manager
Complete department closing side duties as assigned by the Restaurant Manager
Ensure that service standards set by brand/hotel are followed. This includes: a) greet guests and take their orders (food and beverage) b) utilizing suggestive/up-selling techniques, c) Remove soiled wares to dishwashing area, d) Extend courteous salutations when guests leave outlet and invite them to return, e) Check presentation is followed f) Clean and reset tables immediately after guests depart, g) Clearly communicate last call at designated closing time to guests, g) Answer telephone within 3 rings, using correct greeting and phone etiquette
Train workers in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform supervisory duties such as counting inventory and conduct supervisory activities such as employee orientation and training, creating work schedules or organizing employee task sheets.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Understands and abides by all safety protocols.
Performs other duties as assigned.