Lobby Bar Manager - La Concha Resort

The Condado Collection

1d•Onsite

About The Position

The Lobby Bar Manager oversees the lobby bar’s operations at La Concha Resort, ensuring compliance with food and beverage policies, standards, procedures, and legal obligations. The role manages daily operations, service quality, staffing, productivity, budgets, vendor relationships, and the guest experience. It also includes developing events and bar menus, recruiting and training staff, coaching employees, identifying revenue and cost-saving opportunities, and ensuring food safety and health-code compliance. The manager fosters an inclusive, collaborative, motivating team environment and models the brand’s service culture. The position requires flexibility to work various shifts, including weekends and holidays, and full English and Spanish bilingual proficiency.

Requirements

Proven food and beverage management experience, including a minimum of 4 years in a supervisory role.
Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
Excellent communication and problem-solving abilities.
Knowledge of beverage industry trends and techniques.
Ability to coordinate a wide range of activities simultaneously under pressure and recommend solutions to restaurant problems.
Flexibility to work various shifts, including weekends and holidays.
Fully bilingual in English and Spanish.
Proficiency in restaurant functions including food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

Responsibilities

Oversee bar operations and monitor compliance with food and beverage policies, standards, procedures, and legal obligations.
Operate department equipment as necessary and report malfunctions.
Supervise staffing levels to meet guest-service, operational, and financial objectives.
Develop events with defined goals and organize work priorities.
Monitor employee productivity and ensure team members and supervisors understand the brand-specific philosophy.
Maintain the operating budget and verify that standards and legal obligations are followed.
Help supervisors understand team members’ changing needs and expectations and how to exceed them.
Coordinate cleaning programs in food and beverage areas, identify trends, and recommend improvements.
Build and maintain open, collaborative relationships with employees and foster motivation, empowerment, teamwork, and service passion.
Remain available and approachable to team members and demonstrate the brand’s service culture as a role model.
Manage daily operations, monitor quality and standards, and meet customer expectations.
Take proactive approaches to guest and employee concerns and respond promptly to customer-service requests.
Negotiate contracts and manage vendor relationships to optimize cost and quality.
Recruit, hire, and train food and beverage staff, including servers, bartenders, and support personnel.
Provide ongoing coaching and performance feedback to support service excellence.
Analyze sales trends and identify opportunities for revenue growth and cost savings.
Ensure compliance with food safety regulations and health-code standards.
Create new bar menus based on cost, trends, and techniques.
Follow company, safety, and security policies; report accidents, injuries, and unsafe conditions; and complete safety training and certifications.
Develop positive working relationships, support shared team goals, and listen and respond appropriately to employee concerns.