Bar Manager

James Beard Award-Winning  Chef Andrew Carmellini and the New York City-based  NoHo Hospitality Group team is seeking a Bar Manager !

The Bar Manager (BM) is at the forefront of hospitality. This role is responsible for the oversight of all aspects of the operation in accordance with company standards. The BM directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff and takes the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation. This role is the key leader of customer service, providing guests with above-and-beyond hospitality to ensure a memorable and genuine experience. The BM will be an exemplary member of the company’s hospitality philosophy. 

Who You Are
1. High school graduate or equivalent vocational training certificate, some college. 
2. 3+ years experience as a Bar Manager/Supervisor, preferably in a high volume bar or restaurant
3. Highly developed knowledge of various bar service styles. 
4. Excellent written and verbal communication skills with fluency in English, multilingualism will be considered an asset. 5. Strong leadership skills, highly developed organizational and multi-tasking abilities and sound administrative skills. 
6. Familiarity with food and beverage cost controls. 
7. Understanding and creating monthly P&L’s and Daily Forecasts. 
8. Deliver the Prime Cost standard of the operation. 
9. Michigan ServSafe Certification. 
10. TIPS Certification
11. Ability to: 
▪ Perform job functions with attention to detail, speed and accuracy. 
▪ Supervise, mentor and lead a team. 
▪ Be a clear thinker, remaining calm and resolving problems using good judgment. 
▪ Prioritize and organize, follow directions thoroughly. 
▪ Understand guests’ service needs. 
▪ Work cohesively with co-workers as part of a team. 
▪ Work with minimal supervision. 
▪ Input and access information in the property management system/computers. 
▪ Work flexible hours. 
▪ Compute basic arithmetic. 
▪ Maintain confidentiality of guest information and pertinent company data. 
▪ Ascertain departmental training needs and provide such training. 

What You Will Be Doing

1. Foster and maintain positive guest relations at all times and resolve guest complaints, ensuring guest satisfaction. 
2. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
3. Responsible for being the ambassador of hospitality for all services. Must also ensure that everyone who enters the bar is made to feel welcome. 
4. Daily review, circulation and follow-up of all comments, correspondence and employee dining critiques. Assure that all comments are addressed by telephone or in person. Personally resolve all comments where expectations were not met.
5. Review monthly shopping reports, conduct regular scheduled training sessions. 
6. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
7. Be responsible for the supervision and service of all hours of operation. 
8. Directly supervise and manage all front of house employees. 
9. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
10. Assist all team members in the development of all training guidelines specific to each department, revise when applicable collaborating with Human Resources (HR). 

Benefits:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.

Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’s, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com.