Manager - PBR St Louis

De Twee Bruggen•St. Louis, MO

14h•Onsite

About The Position

From the toughest sport on the dirt, comes St. Louis’ most stunning country bar. Enjoy live country and southern rock music, cold beer, hard drinks, and a little bull ridin’ and it’s every cowboy and cowgirl’s nighttime oasis.

Requirements

High school diploma or equivalent and at least 1-2 years restaurant management experience in a full service restaurant/nightclub or similar setting.
Must speak fluent English.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
Carrying or lifting items weighing up to 75 pounds.
Moving about the outlet(s) safely and efficiently.
Handling food, objects, products and utensils.
Bending, stooping, and kneeling.

Nice To Haves

Hospitality Management Degree or some college preferred.
other languages preferred.

Responsibilities

Ensure compliance with standards of service and operating procedures.
Adhere to federal, state and local regulations concerning health safety or other compliance requirements.
Supervise day-to-day activities of one or more food and/or beverage outlets or assigned portion of the operation.
Plan and organize work.
Communicate and enforce policies and procedures.
Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.
Alert management of potentially serious issues.
Ensure all staff is properly trained and certified and have the tools and equipment needed to effectively carry out their job functions.
Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
Assist with creating innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
Assist in monitoring performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage outlet(s).
Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) are in proper operational condition and cleaned on a regular basis.
Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
May coordinate special events scheduled for the venue.