Job Description Summary
The Bar Lead [BL] will be responsible for working in collaboration with the Food and Beverage Manager [FBM] for providing effective management of the beverage operation in a friendly and responsive service environment, providing exceptional service and creating unforgettable moments. The Bar Leads primary objective is to be the face of the beverage operation. An out-going personality and positive energy is a primary requirement of the BL. Working as a team to go above and beyond expectations is the norm at MCOA. The BL ensures the bar is always prepared and operating smoothly through the oversight of day-to-day operations. BL is responsible to maintain a safe and fun environment for members. Directly communicate with the FBM. Tracking inventory and coordinating with suppliers to ensure products are delivered on time.
Duties and Responsibilities - include the following but other duties may be assigned.
- Build, strengthen and maintain positive relationships with all stakeholders.
- Maintain rapport with all staff and members resolving problems to the satisfaction of involved parties.
- Maintain constant communication with the FBM regarding all perceived issues facing the service team.
- Manage staffing, inventories and training of all F&B staff in relationship to beverage service.
- Create energy through exceptional mixology and have fun doing it.
Service Leadership
Member recognition is a must! Must be personable and visibly prioritize interacting with members.Is participative on the floor during service periods actively involved in the member / guest dining.Welcomes guests and members, greeting them, in person or on the telephone; answering or responding to inquiries.Ensure responsiveness to any service issues always seeking feedback.Communicate with members while exhibiting the highest degree of professionalism.Stay current with beverage trends implementing fun beverage initiatives.Seeks out creative ways to improve service, promote the department and provide fresh ideas regularly to boost revenues.Receives and assists in the resolution of complaints concerning food, beverages, and service; communicates consistently with the FBM.Management
Communicate efficiently with management, service staff and members.Communicate company policy, standards, and procedures to staff.Direct and manage staff members to meet standards and objectives.Ensure staff operate within company policies.Ensure other bars outlet are up to pars.Monitor and order Bar supplies.Oversee the bar display to maximize functionality and attractiveness.Check stock is correctly rotated and stored to reduce wastage.Plan and implement cost control measures.Responsible for liquor room cleanliness and organization.Responsible to work with the Food and Beverage Manager to revise and edit cocktail, beer, and wine menu changes and handle all wine club orders.Cost control on Club EssentialsHave and maintain working knowledge of the POS Club Essentials to correctly complete transactions efficiently and minimize mistakes.Leads various task force and performance improvements as needed.Order and receiving of all bar items including Member Wine Club.Billing of all our Bulk Wine to Membership.Work with F and B manager with monthly inventories.Operations
Exhibits the art and science of Mixology, implementing seasonal cocktails and beers in all outlets.Observant and displays the ability to think critically and efficiently.Is a social, skilled communicator with excellent observation, and interpersonal skills.Maintains a trained staff, and clean and organized beverage areas campus wide.Makes suggestions and drives the success of promotional events.Stays current trends in the Beverage industry.Remembers member names and numbers and is able to take and record orders including To-Go orders as needed.Personnel
Implements beverage training programs to ensure member satisfaction including ongoing training of all service staff.Inspires a positive and productive work environment.Ability to positively impact and collaborate with other department heads, managers and staff.Leads by example when completing job requirements, works with a sense of urgency, consolidates tasks, delegates, and empowers others when doing so.Proficient with scheduling and assessing labor needs based on business levels.Provides a perspective of experience to employees in times of duress by maintaining a professional disposition and posture.Conducts regular inspections of the beverage areas and promptly acts to correct deficiencies found during inspection.Financial
Works with the FBM to maintain budgeted / target costs and sales goals on a monthly basis by controlling inventory and all F&B resources including evaluating staffing levels for anticipated business in conjunction with the CM.Ensure proper utilization of product to positively affect the cost of goods.With the FBM manages labor to budget.Utilizes current systems for proper ordering and allocation of funds for product & equipment procurement.Position Specific Skills and Qualifications
A highly participative management style; use a "hands-on" approach prioritizing visible interaction with members, guests and staff emphasizing morale and spirit; exhibits the drive, desire and experience to consistently motivate team members to work together to achieve excellence.Thorough knowledge of F&B operations including food, beverage, supervisory aspects, service techniques, exceptional training knowledge and an inspired guest interaction.Present a positive, professional image and visible leadership skills.Ability to make good decisions enforcing policies in accordance with applicable regulations and procedures. Must be able to rely on extensive experience and judgment to plan and accomplish goals.Position will be required to work a varied schedule that includes evenings, nights, and weekends. You are part of a team who will ensure you have support and the ability to cover your time off.Proven track record in innovative ideas / strategies for service excellence, cost effectiveness and plan design, along with vendor selection and management.Must be self-motivated and customer service oriented.Must have superior interpersonal as well as written and oral communication skills.Must demonstrate appropriate decision making, attention to detail, organizational and project management skills.Capable of facilitating discussion between individuals with differing perspectives.Experience confronting performance issues as well as giving rewards and recognition. Experience managing a team through delegation, direction and feedback.Creates realistic plans that support organizational goals.Effectively allocates resources and time.Must be able to prioritize tasks and work well under pressure and deal with stressful situations.All Staff General Duties
Represent and execute as part of all duties MCOA's core values.Ability to work cohesively as part of a team.Demonstrate professional conduct with all colleagues, remaining calm in stressful situations.Ability to focus attention on needs the needs of membership, always remaining calm and courteous.Come to work in appropriate uniform, with proper grooming adhering to all appearance / grooming standards.Come to work as scheduled and arrive at your work area prepared for the day's duties.Maintain a clean and organized work area.Attend all meetings as scheduled.Maintain a friendly and cooperative attitude toward your fellow staff members and guests.Report unsafe conditions to mgmt. Fill out maintenance requests to rectify conditions.Maintain and adhere to service standards.Be informed about all policy, procedures, and communication as outlined in the employee handbook.Enjoy your work.General Skills and Qualifications
Ability to prioritize and organize work assignments.Ability to be clear thinker, analyze and resolve problems exercising good judgement.Ability to focus attention to details.Ability to remain calm and courteous with demanding / difficult guests / employees and / or situations.Ability to provide clear and pleasant communication in English using proper grammar.Ability to ascertain guest needs and comply with such to ensure guest satisfaction.Ability to understand member inquiries and provide immediate and appropriate responses.Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.Ability to write routine reports and correspondence.Ability to speak effectively before groups of members or employees of organization.Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. These functions are listed below and other functions may be included as needed :
Regularly required to stand and talk and hear.Occasionally required to walk; sit; use hands to finger, handle, or feel and reach with hands and arms.Must be able to lift and / or move up to 25 pounds.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Withstand a moderate noise level. ‘Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.
Reporting Structure
The Bar Lead reports to the Food and Beverage Manager who reports to the Club Manager. The Food and Beverage Manager supervises the responsibilities or requirements of all service staff including servers, bussers, expos, runners, hosts, cocktail servers and banquet servers in the Clubhouse and any service for Bostwick Park and events.
Evaluation Process
The Bar Lead will submit to the Food and Beverage Manager a self-evaluation as part of the formal annual review on or around the date of employment. The Bar Lead can also expect mid-year performance discussions with the Food and Beverage Manager as part of the organizations Performance Management System. These are periodic reviews where each member of the leadership team and the Food and Beverage Manager review initiative progress, performance goals, job performance criteria and documentation of work accomplishments throughout the period.
Physical Location and Hours
The Bar Lead will work primarily from the Club's main Clubhouse. Periodically location may change due to unforeseen circumstances or to create visibility of the administrative team or to assist other members of the leadership team at the direction of the Food and Beverage Manager. It is expected that the Bar Lead will work with the Food and Beverage Manager to determine ongoing work hours and time off.
Compensation
Compensation will be commensurate with experience. Compensation increases are discussed during the formal annual review.
Education and / or Experience
At least 3 years of bar or beverage management experience in a resort, restaurant or club setting. Formal hospitality education or significant experience related to restaurant and dining service management and training; or equivalent combination of education and experience.
Additional Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Mathematical Skills
Ability to calculate figures and amounts such as discounts, proportions, percentages, sales and cost percentages.
Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Other Skills and Abilities
Three years minimum management, training and customer service background.
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