Payroll Assistant Jobs

About The Position

Requirements

• Ability to lead calmly and consistently under pressure and communicate clearly, respectfully, and directly.
• Ability to address problems early, follow the standards expected of employees, and exercise sound judgment regarding alcohol, relationships, guests, and resources.
• Ability to accept feedback and accountability, collaborate with fellow managers, and support consistent leadership standards.
• Ability to bring potential solutions, balance creativity with discipline, develop people, and recognize when decisions require collaboration or escalation.

Responsibilities

• Maintain and improve cocktail, spirits, wine, beer, and non-alcoholic beverage programs at Oliver Royale and Peter Kern Library.
• Lead cocktail development and seasonal menu changes with food and beverage leadership and the bar team.
• Maintain consistency in recipes, specifications, presentation, glassware, garnishes, and preparation; develop reference materials and prep procedures.
• Ensure beverage menus and POS programming are accurate and communicated to the team.
• Evaluate new products, maintain supplier relationships and product pars, and identify improvements in quality, profitability, efficiency, and guest engagement.
• Support special dinners, activations, private events, tastings, and beverage programming.
• Establish and enforce opening, service, closing, cleaning, and preparation standards.
• Maintain bar organization and pars for beverages, mixers, garnishes, juices, syrups, glassware, and supplies.
• Oversee the quality, labeling, dating, storage, and rotation of beverage preparation.
• Monitor equipment, refrigeration, glassware, smallwares, and maintenance needs, addressing problems before they affect service.
• Maintain controls for premium and allocated products and work scheduled bartending shifts to evaluate recipes, preparation systems, equipment, staffing, and procedures.
• Complete and reconcile monthly beverage inventory; manage routine ordering and receiving.
• Monitor purchasing against sales volume and pars, as well as beverage cost, usage, waste, breakage, comps, transfers, and unexplained variances.
• Assist with pricing and cost analysis and document and control premium and allocated products.
• Meet with distributors and supplier representatives approximately one to three times per week to review samples, products, pricing, availability, and programming opportunities.
• Maintain professional vendor relationships and communicate significant cost, purchasing, inventory, or availability concerns to food and beverage leadership.
• Train and develop bartenders, barbacks, and employees responsible for beverage service; educate the broader front-of-house team as appropriate.
• Set expectations for professionalism, preparation, cleanliness, product knowledge, hospitality, and execution; coach during service and provide timely feedback.
• Identify skill gaps and develop employees with leadership potential.
• Participate with management in interviews, hiring, evaluations, coaching, corrective action, and separation; provide observations and recommendations, with major personnel decisions made collaboratively.
• Model accountability and consistently enforce company alcohol policies and professional boundaries.
• Regularly serve as a closing Manager on Duty, generally two to three shifts per week as business needs require.
• Lead service across Oliver Royale and Peter Kern Library, respond to volume, and support all front-of-house positions.
• Make real-time staffing and cut decisions within established standards, address guest concerns, and provide guest recovery.
• Resolve routine operating issues and escalate significant concerns; coordinate communication with front-of-house, back-of-house, hotel, and leadership teams.
• Ensure service, safety, security, cash handling, closing, reporting, and outlet security procedures are completed.
• Maintain an active guest presence, build relationships with regulars, welcome first-time visitors, personalize service, and address failures promptly.
• Support the service team where leadership improves the guest experience and protect the distinct atmosphere of each outlet.
• Maintain the quality and consistency of Peter Kern Library cocktails and its intimate, elevated service style.
• Ensure bartenders understand product knowledge, stories, techniques, and presentation; maintain premium spirits standards.
• Collaborate on Peter Kern Library seasonal programming, activations, menu development, and continued concept evolution.
• Attend the weekly management meeting and complete monthly beverage inventory, ordering, cost review, menu maintenance, training materials, manager reports, and follow-up communication.
• Participate in menu planning, employee meetings, and leadership projects as needed.
• Bring informed recommendations on staffing, development, beverage strategy, purchasing, and operations to leadership; exercise independent judgment during routine service within established standards and communicate with management.