Bar Manager

Compensation Type Yearly Overview The Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of Beverage outlet’s operations, while maintaining a profitable Beverage outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities Oversee all aspects of the daily operation of beverage operations and outlets. Supervise outlet personnel. Respond to guest complaints in a timely manner. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring their attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlets/operations. Prepare and submit required reports in a timely manner. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Monitor quality of service in beverage outlets. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP’s in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during busy periods. Organize and conduct department meetings in a timely manner. Conduct staff performance reviews in accordance with Highgate Hotel standards. Ensure the training of employees on SOP’s and technical job tasks. Ensure compliance with core liquor, beer and wine lists. Plan and implement beverage menus. Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Complete tip reporting. Ensure overall guest satisfaction. Perform other duties as requested by Management Qualifications 3 or more year’s experience in similar or equivalent role in a fine dining high volume restaurant, with at least 1 year in a leadership role Ability to create Wine & Cocktail menus for multiple venues and train staff Ability to control costs through purchasing, inventory, storage and pricing Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food and service education Ability to work clean, organized, and lead a team Advanced knowledge of Food and Wine and Mixology Ensure compliance with all local liquor laws, health, and sanitation regulations. Level 1 Somm certification a plus Knowledge of financial reporting and ability to analyze data Have a strong eye towards development both personal and for your team Knowledge of safety and hygiene protocolsClear understanding of State, Federal, and Local employment laws. Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Long hours sometimes required. #J-18808-Ljbffr