The Manor Bar - Manager

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a multitalented Bar Manager for The Manor Bar. The Manor Bar is the single point of accountability (SPA) for the entire venue and is responsible for venue financials, venue profitability, hitting or exceeding venue goals, as well as motivating, coaching, and leading the team. Ensures the venue is running effectively and meeting all Company standards to include execution of service, guest interaction, atmosphere, and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit.

Essential Duties and Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. 
• Provide exceptional service and ensure guest satisfaction with dining experiences 
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision 
• Maintain complete knowledge of: 

• Classic cocktails
• The characteristics and description of every wine and champagne by the glass and major wines by the bottle on the wine list. 
• All liquor, beers and non-alcoholic selections available in the bar 
• All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices. 
• Designated glassware and garnishes for drinks. 

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving. 
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. 
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business. 
• Works closely with the Chief Mixologist to create exceptional beverage and guest experiences. 
• Periodically check with the Front Desk to review updates on house count and arrivals. 
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget. 
• Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands. 
• Manage and direct all F&B associates within the department.
• Interview, hire and successfully onboard all new associates. 
• Conduct 30-, 60- and 90-day reviews as well as end of year performance appraisals for all associates. 
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards. 
• Conduct a daily pre-shift meeting with staff and review all information pertinent to the day's business. 
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate. 
• Inspect grooming and attire of staff; rectify any deficiencies.
• Be able to confidently analyse and participate in weekly labor meetings 
• Ensure that staff report to work as scheduled. Document any late or absent employees in accordance with the attendance policy.
• Coordinate proper breaks for staff. 
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. 
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 
• Monitor the preparation of station assignments, ensuring compliance to departmental standards. 
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel. 
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel. 
• Inspect all aspects of the bar environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies. 
• Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests. 
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization. 
• Anticipate heavy business times and organize procedures to handle extended waiting lines. 
• Manage guest relations and ensure guest satisfaction 
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations. 
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 
• Monitor and handle guest complaints by following the procedures and ensuring guest satisfaction. 
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas. 
• Assist bar staff with their job functions to ensure optimum service to guests. 
• Manage and approve void checks in accordance with accounting procedures. 
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards. 
• Run system-closing reports and ensure that all servers' checks are closed before they sign out. 
• Ensure all closing duties for staff are completed before staff sign out. 
• Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff. 
• Foster and promote a cooperative working climate, maximizing productivity and employee morale. 
• Prepare and submit daily/weekly payroll and tip distribution records. 
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 
• Document pertinent information in department logbook. 
• Complete all paperwork and closing duties in accordance with departmental standards. 
• Create and maintain a positive collaboration between other outlets, vendors and corporate/ownership teams. 
• Contribute proactively to the outlets financial success by having in depth knowledge of financials, ability to analyze profile and loss statements to help drive top line revenue and control costs.
• Be able to lead the planning and execution of capex projects as outlines by the Director of Food & Beverage.
• Contribute proactively to the marketing and programming of the outlets by creating marketing plans, calendar of programming initiatives and holiday offerings.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees. 
• All other duties as required. 

Confidentiality:  While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates.  It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the Outlet.
• Demonstrate project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team; flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments.

• Ability to direct performance of Outlet associates and follow up with corrections where needed; ability to motivate Outlet associates and maintain a cohesive team. 
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.  
• Bar Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid Food Handler Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID. 
• Minimum 21 years of age to pour alcoholic beverages

Experience:

• Minimum one year as a Bar Manager. 
• Minimum two years’ experience as Assistant Bar Manager or Head/Lead Bartender.  
• Experience in upscale or award-winning bar establishment. 
• Hotel operational exposure (i.e., F&B) is preferred.
• Experience with a luxury or ultra-luxury property or brand is preferred.

The salary range for this position is $80,000 to $85,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.