Bar Manager

The Bar Manager will provide guests with effective, efficient, friendly service to ensure their return visit. Responsible for the management of all aspects of the bar, in accordance with management standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

RESPONSIBILITIES:

Maintain complete knowledge of and comply with all management policies, service procedures and standards. Ensure that standards are maintained at a superior level on a daily basis.

Maintain complete knowledge of:

• All liquor brands, beers and non-alcoholic selections available.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Daily menu specials, 86'd items.
• Bar layout, hours of operation, and price range.
• Point of Sale and manual system procedures.
• Correct maintenance and use of equipment.
• All management policies/service procedures.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

Manager Responsibilities:

• Oversees the bar and staff.
• 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.
• Review sales from the previous day; resolve discrepancies with accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff in accordance with management 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.
• Conduct pre-shift meetings with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies. Ensure all staff are in proper uniform.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to management standards; rectify any deficiencies.
• Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Ensure that a specified number of menus and wine lists are available and in good condition.
• Promote positive guest relations at all times.
• Be familiar with property events and programming and plan bar programming accordingly.
• Monitor and handle guest complaints by following the management 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.
• Access all functions of the P.O.S. system in accordance to specifications.
• Handle voids and spills in accordance with accounting procedures.
• Run system-closing reports and ensure that all staff is closed out before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct a formal training program on the required job functions with criterion expected and orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to Honey Reno standards.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Document pertinent information and report to ownership.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

QUALIFICATIONS:

Wages: $40,000 Annual Salary PLUS Gratuities

Bonus Structure Based on Revenue

Experience: Three years experience as an Assistant Bar Manager/ Supervisor.

Education: High school graduate, some college.

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: Knowledge of beer, wine and liquor; ability to communicate in English with guests, management and co-workers; ability to compute basic mathematical calculations; familiarity with beverage cost controls.

Physical Requirements: Must be able to exert physical effort in transporting 40 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.

Licenses & Certifications: Minimum 21 years of age to serve alcoholic beverages as well as have Alcohol Awareness Training.

Job Type: Full-time

Pay: $40,000.00 per year

Benefits:

• Health insurance
• Paid time off

Shift:

• Day shift
• Night shift

Work Location: In person

Salary : $40,000