Bar Manager

Summary of Position:

Bar/Front of House Manager to oversee and coordinate the planning, organization, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties and Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared according to the company’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Assisting in making employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurants preventive maintenance programs.
• Ensure that all products received are in correct unit count, size and condition and deliveries are performed in accordance with the company’s receiving policies and procedures.
• Oversee and ensure that company policies on employee performance reviews are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.
• Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and local regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Assist Event Coordinator with all aspects of event planning, including coordination between FOH and Kitchen.
• Qualifications:
• Be 21 years of age
• Have knowledge of service of food and beverage with at least 2 years of Front-of-the-house operations.
• Have knowledge of kitchen operations by having at least 1 year of Back-of-the-house operations.
• Possess basic math skills and have the ability to operate a POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 40-50 hours per week

Job Type: Full-time

Pay: $8.00 - $13.00 per hour

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $8 - $13