Bar Manager

Beverage Manager

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 action 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 protocols
• Clear 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.