Bar Manager

Full-Time

Description

JOB OVERVIEW: Hires, trains and directs the bar/beverage staff in servicing all bars and beverage activities in order to ensure a successful operation and repeat business.

REPORTS TO: Restaurant General Manager

JOB SUMMARY:

30 % Train, supervise, direct, coach, counsel, and evaluate staff in all beverage operations in the Hotel. Communicate effectively, both verbally and in writing, to provide clear direction to the staff. Assign and instruct Beverage staff in details of work. Observe performance and encourage improvement were necessary.

25 % Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for Beverage staff and other hotel employees. Interact with sales department personnel and restaurant staff as needed for guest service purposes.

10 % Develop and implement basic operating standards for Beverage service in compliance with federal, state, local and Marriott’s own practices. (e.g. Employee Alcohol Awareness Training and Compliance) .

30 % Maximize restaurant department profitability; implement effective controls of beverage, and labor costs and ensure efficient operations, including labor expenses. Ensure par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancement measures. Maintain established inventory by ordering all liquor and supplies in accordance with business needs.

ESSENTIAL JOB FUNCTIONS:

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company.

1. Manage the bar/lounge, restaurant and banquet wine program and beverage purchasing operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals.
2. Create dynamic, fun innovative programs and promotions to market restaurant and bar. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Assist in conducting meetings to inform staff of special promotions, daily specials, and additional information.
3. Establish strong working relationship with vendors and suppliers, working to ensure they are working with the promotions and streamlining new products.
4. Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory, wine and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and supplies.
5. Establish par levels for beverages. Establish procedures and timeframes for conducting inventory. Establish and implement new inventory/bin number system for tracking and assisting servers utilizing systems in place.
6. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
7. Develop service training, conduct frequent & regular service training & verify success of all service training via agreed to standards testing & service audits
8. Achieve budgeted revenues, control expenses and labor costs, and maximize profitability for assigned outlet(s). Assist in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department.
9. Ensure all staff is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions.
10. Actively participate in the Bars Operation and cover Operation in absence of Bartender.
11. Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
12. Process payroll for each event which includes calculating number of hours worked and gratuity distribution.
13. Participate in Manager on Duty coverage program, which include weekends.
14. Participate in marketing public relations for the beverage operation and the hotel.
15. Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
16. Demostranstrate positive leadership characteristics which inspire associates to meet and exceed standard.
17. Keep work area clean and organized.
18. Perform any other job-related duties as assigned.

EDUCATION & EXPERIENCE:

• High School or equivalent education required. Four year college degree preferred.
• Minimum of two to three years’ experience as Bars Manager or Mixologist, Sommelier level 1 experience preferred.
• Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred. Must be able to obtain Responsible Beverage Service (RBS) and California Food Handler Card within 30 days of hire if applicable to the position you are applying for.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic mathematics skills and moderate computer-based abilities.
• Ability to host beverage menu tastings and communicate between all levels of leadership.
• Ability to physically self-demonstrate mixologist and sommelier techniques, i.e., wine tastings, presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle Bars.

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of the appropriate table settings and serviceware. Knowledge of all applicable federal, state and local health and safety regulations. Ability to grasp, lift, carry or transport up to 50 pounds. Ability to operate various food and beverage equipment present at a function. Ability to set realistic goals and standards.

PERFORMANCE STANDARDS

Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)