Bar Manager - Docent Steak

Description Harwood Hospitality Group Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The hospitality group features catering and a world of culinary experiences with more than 11 operating concepts plus our luxury boutique property, Hotel Swexan in the 19-city-block Harwood District, with more experiences currently in development. Our mission is to allow both our associates and our guests toEscape the Ordinary.For our associates, this means being a part of a mutual long-term vision driven by doing things differently with creativity, passion, and style. We then allow guests to feel transported to different parts of the world without leaving the comforts of their own city.We deliver our missionby providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty. Docent is a high-end steakhouse in Dallas, Texas dedicated to showcasing the mastery of Harwood steaks, sushi, and an expertly curated wine selection while immersing guests in the rich heritage of the Samurai with our museum-quality collection. Job Functions Operations Coordinating the day-to-day operations of the Bar during each shift and ensures all FOH SOP’s (including HACCP) are duly followed and fully executed. Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role. Train staff on specialty drinks in accordance with proper mix ratios. Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details. Ensure the unit is well maintained and that all equipment’s, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Maintain and manage current knowledge of bar inventory and mixed drink recipes. Have a high level of understanding of wine, cocktails, and beers. Conduct continuing education for all staff members for wine, cocktails, spirits, and beers. Ensures correct storage of supplies. Ensure quality of products received. Ensure that all Coolers a cleaned and stocked daily up to the Stock Par. Guest’s relationships Makes sure each guest is given a warm welcome and a fond farewell. Makes sure service team memorizes guest’s names and uses guest’s names in every guest interaction. Meets and greets guests, builds strong guests’ relationships, constantly inquiries about guest’s satisfaction, Makes sure his/her service team inquires ad memorizes guests’ preferences and birthday dates and records these data in the guest’s database. Interacts with VIPs, Ownership and Guests on behalf of the HH – greeting VIP’s, handling special requests, etc. Regularly review and evaluate the degree of customer satisfaction of the individual restaurant. Constantly updates guest’s database and maintains it as an effective marketing and PR tool. Empowers his team to resolves guest’s concerns in a timely manner to their full satisfaction. Resolves any guest issue that could be not be handled by his direct reports. Learns from defects and incidents and implement resolutions to ensure they do not happen again. Makes sure guests’ issues are recorded. Reports on guests issues to DOO. Monitors guest’s comments on social media (Facebook, Trip Advisor, etc.) and gives appropriate feedback. Always manages/leads by example. Takes accountability for problems. Schedules work hours for FOH associates. Delegates and follows-up effectively. Energizes HH Division mission statement and core values among his/her team. Makes sure all his/her associates are perfectly groomed and always behave according to HH codes of practice, image, and core values. Provides overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence, with priority focus on upselling and service standards. Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members. Takes part in the hiring and the firing process of all his/her associates. Takes part in the orientation process of all his/her new associates. Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports. Trains and motivates staff. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is affected. Ensure that fair discipline is affected. Be fully conversant with all statutory requirements regarding a food and beverage operation. To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation. To carry out regular on-the-job training to agreed standards. Empowers his direct reports and gives them room to develop their skills. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. Procurement and deliveries Checks quality of deliveries and documentation. Ensures correct storage of supplies. Ensure quality of products received. Ensure that all Coolers a cleaned and stocked daily up to the Stock Par. Finance, Cost Control & Budgeting Ensure timely and accurate entry of orders into computer system and collection of payment Minimize waste and maintain controls to attain forecasted food and Beverage costs. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Assist in monthly inventory if needed. Reconciliation of money and checks from servers. Responsible for profitable bar cost by accurate measurement of product. Responsible for correct cash out procedures for servers. Sending order through a computer terminal. Take physical inventory of specified food items for daily inventory. Ensure that menu items are prepared following recipes. Make sure all drinks are rung up properly. Follow proper procedures for ringing guest checks and cash collecting procedures. Follow cash handling responsibilities as dictated by HH policy. Be fully responsible and accountable for an issued bank. Collects money for drinks served. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend, stoop, reach and lift to 50 lbs. Able to stand for prolonged periods of time. Sanitation and Equipment’s Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH requirements. Maintain proper storage procedures as specified by Health Department and restaurant requirements. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. Meetings & Communication Be available for any Restaurant mandatory meeting or training. Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions. Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors Keeps current with trends in the restaurant industry. Attire, language, and behavior Is always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image. Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks. Budget / cost control Leadership Managing performance Productivity Quality Sense of urgency Teamwork Resource allocation and management This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and may require the employee to be on their feet for extended periods of time. May also require bending, pinching, lifting, and carrying heavy weight. Required Education & Experience High School Diploma Experience in the management of a bar or related field Complete working knowledge of alcoholic and non-alcoholic beverages Knowledge of business management principles and practices Knowledge of administrative procedures Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Te Deseo