Manager, Bar

OLD EDWARDS HOSPITALITY GROUP•Highlands, NC

1d•Onsite

About The Position

The Bar Manager oversees all aspects of bar operations on the resort including: set up, scheduling, beverage presentation, service, attention to detail, cleanliness of the operation, development of cocktail concepts and SOPs, keeping up with trends/cocktail cultures, quality of products and customer service. The Bar Manager is also responsible for all aspects of supervision of bar staff including: hiring, training, coaching, disciplining and review performance of bar staff.

Requirements

A degree in hospitality or business management is an asset but not required. A secondary diploma is required. Knowledge of food and beverage operations and preparation is required.
The ability to work well with a large group of people in a team environment is required. Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results. Must maintain composure and objectivity under pressure. Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests. Ability to work a flexible schedule including nights, days, weekends and holidays.
Excellent communication and guest relation skills in English.
Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. The employee must have normal vision (corrected), hearing and verbal communication
Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music.

Responsibilities

Achieve budgeted beverage sales, beverage costs and labor costs
Achieve maximum profitability and over-all success by controlling costs and quality of service
Control of glassware and bar equipment
Oversee annual/quarterly inventory projects and ensuring any budget requests are submitted on time
Complete/supervise monthly beverage inventories in an accurate and timely fashion
Complete weekly schedules and POAs. Schedule staff as necessary to ensure adequate and consistent levels of service
Supervise and coordinate daily operations of the bar services
Be on the floor during service periods to ensure an exceptional guest experience
Ensure all staff are prepared and organized before service periods.
Inspect all bars on a regular basis to ensure correct amounts of inventory are in place for service
Maintain the Hotel Bar control policies, in accordance with State laws
Follow proper purchasing and requisitioning procedures. (Warehouse and weekly beverage orders)
Ensure all storerooms are kept in immaculate condition
Ensure adequate par levels are maintained
Maintain records for equipment inventories, monthly stock inventories, labor cost, food cost, etc.
Develop and maintain all department control policies
Develop and maintain the department training manual
Develop and maintain the department’s image and ensure areas are site visit ready at all times
Supervise weekly payroll input. Review with the assistant management staff regularly
Consistently check bar beverage quality, bar services and beverage presentation
Liaise on an on-going basis with your staff to ensure all client needs and requirements will be met
Provide quick service to ensure an effective/speedy guest experience
Handle guest issues and requests in an appropriate and timely manner
Managing staff morale and appearance
Coordinate the bar staff to ensure bar outlets are kept presentable at all times
Coordinate the staff to ensure bar outlets are kept stocked to ensure fast and effective service
Manage staff training and development
Consistently check bar beverage quality, bar services and beverage presentation
Due to the nature of this position, confidentiality is required at all times
Other duties and responsibilities may be assigned at the discretion of the Restaurant Manager
Bar Manager has the authority to coach, promote, transfer, counsel or discipline subordinate employees or recommend such actions