Manager, Bar – Claudie

Riviera Dining Group Inc • Miami, FL

1d

About The Position

As the Manager, Bar – Claudie, you will be overseeing the bar program  which includes, hiring, training, and inventory management. This role will report into the GM.

Requirements

• Minimum of 5 years of management experience within a bar setting.
• Experience in an upscale/luxury or fine dining bar, nightlife and dining environment.
• Certification in Mixology and/or Bar Management is highly desirable. Must have food handler’s certification and comply with all local, state, and federal regulations regarding alcohol service and health standards.
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), and experience with Point of Sale (POS) systems, preferably Toast. Ability to quickly learn and utilize new software and technology related to inventory management, scheduling, and reporting.
• Excellent communication skills, both verbal and written. Ability to lead and motivate a team, resolve conflicts effectively, and maintain strong working relationships with staff, management, vendors, and customers.
• Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments. Experience in performance management, coaching, and developing employees.
• In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with all health and safety regulations.
• Ability to manage budgets, understand financial reports, and take appropriate actions to achieve financial goals.
• Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment.
• Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the business needs.
• Exceptional attention to detail in all aspects of bar management, from customer service to inventory, and compliance with legal regulations.
• Proactive in identifying areas for improvement and implementing changes to enhance operational efficiency, customer satisfaction, and team performance.

Responsibilities

• It is the "face" of the program and leads from the front lines.
• Intimate knowledge of schedules of all bar staff and effectively coordinates with GM
• Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team 
• Update and maintain administrative systems (Menu Matrix, FOH Staff training documents, costing worksheets, produce budgeting, produce and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.).
• Fluent in LTS training and operations
• Collaborate closely with HR to ensure leadership through Performance Management, including ongoing coaching and progressive management techniques. This responsibility fosters a positive work environment and ensures staff development and accountability.
• Responsible for DOH compliance
• Leads mandatory monthly bar team meetings 
• Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable
• Responsible for all products in and out of the building and ordering/stocking the products for all venues in the building
• Maintain pouring cost goals 
• Report and work closely with the GM, and Head of Mixology, by communicating changes and challenges.
• Responsible for prep and consistency
• Does all administrative duties for new menu launch, including menu matrix, staff education, pre-shift, and tastings 
• Review Toast updates
• Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train
• Utilizing purchasing platforms and monitoring the budget set by the LTS Report
• Maintaining financial systems and software such as Toast POS, Fintech, Restaurant 365
• Menu Development, R&D, and creation is welcome when necessary
• Business development and staff excellence development
• Driving COGs down, finding ways to maximize product and best utilization of “dead stock” in the building
• Creates value by organizing and monitoring ordering and managing variance
• Managing OSE requests and adhering to the OpEx budgets
• Overseeing maintenance requests and the function of all beverage-related assets
• Accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved
• Creating “best practices” and SOP’s for teams to follow

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed