Bar Manager

BAR MANAGER

Job Description & Core Responsibilities

Department: Food & Beverage Department

Reports To: Food & Beverage Director

FLSA Status: Exempt

Pay Grade: Grade 3

Gaming Class: Compact/Gaming License Required

Application Deadline: October 2, 2024

Position Summary:

The Bar Manager is responsible for overseeing the daily operations of all beverage outlets, ensuring that patrons are provided with an aesthetically pleasing atmosphere, excellent service, and hospitality while maintaining the highest standards of comfort. Additionally, the Bar Manager must ensure that all applicable laws, codes, and regulations regarding alcohol service and sanitation standards are met. The Bar Manager will also be required to maintain accurate records, including inventory control, while adhering to the Bar Department budget and financial goals.

Core Duties and Responsibilities:

The Bar Manager is responsible for the following duties:

• Oversee the day-to-day operations of all beverage outlets, including bars, lounges, and banquet events.
• Ensure that all patrons receive outstanding customer service that aligns with Fortune Bay Resort and Casino's philosophy and standards.
• Manage inventory levels, ordering supplies, and ensure that all stock is properly stored and accounted for.
• Become a certified TIP’s Trainer.
• Implement and enforce policies and procedures for alcohol service, ensuring compliance with all applicable laws, codes, and regulations.
• Maintain high sanitation standards, including overseeing regular cleaning and maintenance of all beverage outlets.

• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

• Recruit, train, and supervise staff, setting performance goals, and providing ongoing coaching and feedback to ensure all team members perform at their best.
• Develop and implement promotional strategies to drive revenue and attract new customers.
• Analyze sales and financial data, develop budgets, and take proactive measures to achieve financial targets.

• Demonstrate and maintain complete knowledge of the following: all liquor brands, beers, and non-alcoholic selections available in outlets; characteristics and description of major wines and champagnes; designated glassware and garnishes for drinks; all bar items, preparation method/time, ingredients, garnishes, presentation and prices; daily drink specials; bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range. Micros and manual system procedures; events and promotions; correct maintenance and use of equipment; all company policies and department procedures.
• Ensure staff receives regular TIPS training and receive certification.
• Maintain effective communication and collaboration with other departments, including the food and beverage team, security, and the casino floor staff, to ensure a seamless customer experience.

• Always promote positive guest relations; monitor and handle guest complaints expeditiously as possible while ensuring guest satisfaction; anticipate guests’ needs; respond promptly and provide quality service to all guests.
• Inspect all aspects of the bar outlet environment and equipment ensuring compliance with standards of sanitation, cleanliness, and appearance.
• Complete and direct scheduled inventories; establish par levels for supplies, liquor, beer, wine, and equipment; complete requisitions to replenish shortages or additional items as needed.
• Maintain a current drink recipe book and price list at each bar outlet; develop new drink recipes with garnishes.
• Develop and monitor the annual and monthly budget and tip distribution records.
• Plan, organize and monitor the set-up, service and breakdown of all banquet and portable bar functions.
• Access all functions of the Agilysys InfoGenesis system in accordance with specifications.
• Complete work orders for maintenance or repairs in a timely fashion.
• Attend weekly Communication meetings, plan for special events and promotions.
• Interview, select, train, and motivate the Bar staff; work with new employees so that they receive the proper training on the required job functions and present a professional appearance and positive attitude.

• Manage employee performance utilizing annual performance evaluations, coaching, mentoring, leadership, and other performance management tools; provide honest feedback to staff whether it is praise and recognition; provide coaching and counseling in a timely fashion; ensure proper documentation of policy violations and disciplinary actions according to company policy; defer to Executive Chef on recommendations for termination; address staff complaints and resolve problems.
• Develop work schedules in a timely manner to ensure staffing levels are adequate; call in/send home employees as business levels deem necessary.

• Conduct regular department meetings to update staff on information regarding events, promotions, or changes within the organization.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale; ensure staff receives ongoing training to maintain and enhance customer service, safety, and productivity.
• Maintain a high standard of conduct, courtesy, professionalism, and exercise discretion in all communications.
• Maintain a well-groomed professional appearance, monitor bar staff for same.
• Conduct self with the highest degree of professionalism and integrity.
• Acts as a role model for other employees by maintaining the highest levels of courtesy, friendliness, and hospitality throughout the property.
• Perform other duties as assigned.

Competencies:

• Meets the company’s guest service standards.
• Demonstrates teamwork/gets along well with co-workers.
• Is reliable and dependable.
• Demonstrates strong communication skills.
• Follows company and departmental policies and procedures.
• Demonstrates a positive attitude.
• Responds well to constructive criticism.
• Demonstrates expertise in his/her field.
• Demonstrates competence in fulfilling the duties outlined in his/her job description.
• Demonstrates a willingness to learn and accept new challenges.
• Projects a professional image.
• Demonstrates a high level of integrity.
• Holds him/her staff accountable.
• Fosters a healthy work environment in his/her department.
• Demonstrates effective problem-solving skills.
• Effectively executes plans and follows through on commitments.
• Demonstrates self-awareness.
• Demonstrates emotional intelligence.

Qualifications – Education and Experience:

Minimum Qualifications:

• Strong guest service background.
• Leadership skills with an ability to train, motivate and create a team effort.
• Excellent communication skills with an ability to listen, follow directions, and convey information.
• Strong interpersonal skills with an ability to resolve conflicts.
• Must be analytical, well organized and detail oriented with a focus on quality assurance.
• Experience in point of sales information systems.
• Computer skills in Microsoft Word and Excel.
• ServSafe Certified or valid equivalent food safety certification.
• TIPS Certified or valid equivalent Alcohol Safety Awareness certification.
• Knowledge of monitoring a budget and cost savings ideas.

Work Environment:

The work environment is fast-paced and requires overall good mental and physical health.

Physical Demands:

Job-specific abilities and requirements include:

Ability to stand, sit, and walk for extended periods of time.
Ability to lift up to 50 pounds.
Ability to climb ladders.
Ability to drive with a valid driver’s license.
Ability to work in tight spaces.
Ability to perform repetitive motion from use of a computer.
Ability to crouch, crawl, and kneel.
Good vision is required to see objects at close range.
Ability to tolerate various scents, noises, and bright lights.

Preference:

It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.

Confidentiality:

Employees shall not, at any time or in any manner, outside the course of performing his/her duties, either directly or indirectly, disclose or communicate to any person, firm or corporation in any manner whatsoever, any information concerning matters affecting or relating to the business of Fortune Bay Resort Casino. This includes, but is not limited to, confidential personnel and customer information, company or department operations and plans, financial data, procedures and processes, or other information without regard to the matters being deemed confidential, material or important.

Ethics Code:

I understand that I must comply with the Bois Forte Code of Ethics and will not offer, solicit or otherwise enter into any agreement or transaction for personal benefit with any vendor or potential vendor. I acknowledge and understand that there can be no real or perceived conflict of interest between myself and vendors or potential vendors and that my actions are reflections of my responsibility to uphold the integrity of gaming and employment with the Bois Forte Reservation Tribal Council and Fortune Bay Resort Casino.