Lobby Bar Manager - La Concha Resort

The Condado Collection

1d•Onsite

About The Position

The Lobby Bar Manager supervises all bar operations at La Concha Resort and ensures compliance with Food and Beverage (F&B) policies, standards, procedures, and legal obligations. The role oversees staffing, service quality, employee productivity, operating budgets, cleanliness programs, and day-to-day operations. It also involves hiring, training, and coaching F&B staff; managing vendor relationships and contracts; analyzing sales and costs; and developing cost-conscious bar menus informed by current trends and techniques. The manager fosters a motivating, collaborative, and service-focused environment, models the brand’s service culture, and responds proactively to guest and employee concerns. The position requires coordinating multiple activities, maintaining food safety and health-code compliance, and working varied shifts, including weekends and holidays. The employer describes La Concha Resort as a modern luxury resort in Condado, Puerto Rico, and The Condado Collection as an equal opportunity employer committed to a diverse and inclusive workplace.

Requirements

Proven food and beverage experience, including at least 4 years in a supervisory role.
Competence in restaurant operations including beverage planning and preparation, purchasing, sanitation, safety, company policies and procedures, staff management, recordkeeping, and report preparation.
Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
Excellent communication and problem-solving skills.
Knowledge of industry trends and beverage techniques.
Ability to manage the pressure of coordinating a wide range of activities simultaneously and recommend appropriate solutions to bar-related problems.
Flexibility to work varied shifts, including weekends and holidays.
Full bilingual proficiency in English and Spanish.

Nice To Haves

Bachelor’s degree in Hospitality, Business Administration, or a related field (preferred).

Responsibilities

Supervise all bar operations and ensure compliance with F&B policies, standards, and procedures.
Operate departmental equipment as needed and report malfunctions.
Manage staffing levels to meet guest-service and operational needs and financial objectives.
Develop events with defined goals and plans for organizing and completing work.
Monitor and maintain employee productivity.
Ensure team members and supervisors understand the brand’s philosophy and service culture.
Maintain the operating budget and ensure standards and legal obligations are met.
Help supervisors understand and respond to team members’ changing needs and expectations.
Coordinate F&B cleaning programs, identify trends, and recommend improvements.
Build open, collaborative relationships with employees and foster motivation, empowerment, teamwork, and service passion.
Remain available and accessible to team members and model appropriate behaviors.
Manage daily operations, monitor quality and standards, and meet guest expectations.
Address guest and employee concerns proactively and respond promptly to customer-service requests.
Negotiate contracts and manage vendor relationships to optimize cost and quality.
Hire, train, and coach F&B staff, including servers, bartenders, and support staff.
Provide ongoing coaching and performance feedback.
Analyze sales trends and identify opportunities to increase revenue and reduce costs.
Ensure compliance with food-safety regulations and health-code standards.
Create cost-conscious bar menus incorporating new trends and techniques.
Follow company, safety, and security policies; report accidents, injuries, and unsafe working conditions; and complete safety training and certifications.
Develop positive working relationships, support the team in reaching shared goals, and listen and respond appropriately to employee concerns.