Bar Manager - Rock Bottom Rest and Brewery

$70,000 – $75,000 Per Year

Are you looking to inspire new talent and create a team you can be proud of? Great, then we WANT you!

We’re looking for an experienced Restaurant Manager to help develop an amazing team that will meet and exceed guests’ expectations every time. To provide outstanding leadership for this fun & exciting bar/casual dining concept.

The Rock Bottom Brewery has a lively bar and entertainment atmosphere with an outstanding menu that our guests won’t soon forget!

We offer excellent health benefits and a 401k w/ company match.

Position Summary: Bar Manager - Rock Bottom Rest and Brewery

Leadership

• Responsible for hiring, training and retaining the best bar talent in the industry.
• Executes training and development of team members through orientations, ongoing feedback, and establishment of performance expectations and by conducting performance reviews on a regular basis.
• Enforces policies and procedures and follows disciplinary action standards. Ensures that legal and company standards are met and follow-up quickly on all employee complaints.
• Ensure safety standards are communicated to and followed by the team members each shift.
• Responsible for training team members in cleanliness and sanitation practices.
• The Leader sets the pace; therefore, you must be able to lead by example and be a role model for great performance.

Business Execution

• Responsible for the overall execution of multiple bars throughout this high-volume saloon including hiring, training, performance/conduct management, brand image, bar execution, guest service, drink recipe adherence, cost controls, & menu recommendations.
• Responsible for ensuring that all shift, financial, and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Controls labor cost by scheduling and assigning employees; following up on work results.

Operational Execution

• Maintains operations by executing policies and standard operating procedures; implementing production, productivity, quality, and service standards; determining and implementing system improvements.
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with guest.
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Ensure that all food and beverage are consistently prepared and served according to the recipe standards, portioning, cooking and serving standards.
• Responsible for ordering products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurants receiving policies and procedures.
• Control liquor cost and usage by following proper requisition & security of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.

Skills and Qualifications:

• Ability to think like an owner and accept feedback.
• Must have extensive high-volume bar management experience.
• Must have a passion for the bar/restaurant experience while putting the guest first.
• Must be an outstanding leader who can build and maintain an excellent team.
• Must be trained/certified for the responsible service of alcohol.
• Must be food-safety certified.
• At least 1 year of experience scheduling and managing labor is required.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: planning and preparation, purchasing, sanitation, security, cost accounting, developing budgets, financial planning and strategy
• Excellent Decision-making ability
• Excellent communication skills

Working Conditions

• Stand and walk for up to ten or more hours, be able to lift 30-50 pounds, use motion that entails pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50-55 hours).
• Must be able to work in a demanding, high-energy, loud environment with live entertainment.
• Must be able to work late nights, weekends and holidays.
• Ability to perform all functions at the restaurant/bar employee level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.

Certifications:

• A qualified candidate will have current alcohol and food certification that meets state requirements. Training will be provided by the company if certifications are not current.

We are an equal opportunity employer and promote diversity and inclusion.

Reasonable accommodations available to execute the primary requirements of the position upon request.