Bar Manager - Rooftop Bar at Hotel Metro

Description

1. Assist the Food and Beverage Director in developing operating budgets for each beverage outlet. After approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.

2. Plan and implement cost control measures for all beverage expenses – beverage cost, labor cost, and other operating expenses.

3. Inspect to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.

4. Help plan and approve the organizational chart, staffing, scheduling procedures, and job descriptions for all beverage positions.

5. Interview and approve all hires in the beverage department.

6. Ensure that all legal requirements are consistently met, including wage and hour and federal/state/local laws pertaining to alcoholic beverages and food safety and sanitation.

7. Develop and implement policies and procedures for beverage outlets.

8. Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.

9. Develop wine lists and bottle/glass sales promotion programs.

10. Develop cocktail program to design signature drinks for the property.

11. Maintain appearance, upkeep, and cleanliness of all beverage equipment and facilities, by utilizing daily, weekly, and monthly cleaning lists.

12. Monitor employee dress codes according to the Employee Manual.

13. Audit and approve weekly payroll.

14. Coordinate and approve all beverage invoices.

15. Plan and implement internal and external marketing and sales promotions for the beverage department.

16. Develop banquet beverage program for sales team.

17. Execute weekly and monthly inventory.

18. Oversee the lounge bar as the manager on duty.

19. Accomplish any additional tasks assigned by the Food and Beverage Director or General Manager.

SECONDARY JOB FUNCTIONS

1. Fill in for other department managers in their absence, as needed.

2. Join and actively participate in industry and community organizations.

3. As needed, assist other properties, and help standardize operating standards and procedures throughout the company.

4. Perform other duties as assigned.

Requirements

1. Previous experience in a leadership role in a fast-paced, high-end, food and beverage environment.

2. Exceptional verbal and written communications skills.

3. Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software.

4. Ability to:

a. Perform job functions with attention to detail, speed, and accuracy.

b. Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously.

c. Work with minimal supervision.

5. Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office.

6. Proven track record of meeting operating budgets and successfully managing labor and cost of goods.

7. Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry.

8.  Previous experience as a bar manager in an upper-scale hotel environment.

9.  Expert knowledge of industry tools such as Micros POS and OpenTable.

PHYSICAL ABILITIES

1. Remain actively engaged on foot for 4 - 6 hours at a time.

2. Remain in stationary position for 4 hours or more at a time.

3. Ability to occasionally lift and transport 35-50 pounds.

4. Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.