Bar Manager
Summary of Position:
Responsible and accountable for all areas of the restaurant’s bar activities, and assumes complete responsibility for the bar as necessary. Will also works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. Ensures that all of the bar’s team members are performing their job responsibilities and meeting expectations in all areas of their job descriptions.
Duties and Responsibilities:
- Assist in accomplishing bar human resource objectives by recruiting, communicating job
expectations, selecting, orienting, training, assigning, scheduling, coaching, counseling, and
monitoring, appraising, disciplining and reviewing management of all team members. - Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews.
- Preparing and completing of action plans; implementing production, productivity, quality, and customer-service standards; resolving problems as needed.
- Control of purchases and inventory levels of the bar to meet the needs of the business.
- Work with beer and liquor venders to identify potential promotions and special events, which will be conducive with the overall restaurant atmosphere.
- Completing internal service audits to identifying trends, determining system improvements, and implementing change.
- Meets bar financial objectives, and assist in the annual forecasting requirements, preparing an annual budget.
- Avoids legal challenges by conforming to the regulations for certification of food handlers, and of the alcoholic beverage commission.
- Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
- Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Qualifications:
- High school diploma or equivalent. College Degree preferable.
- Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers; bi-lingual skills a plus.
- 1-2 years in management positions (preferably restaurant experience, including full service, fast food or convenience). Must be a minimum of 18 years of age.
- Must have a telephone or other reliable method of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy.
- Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the restaurant effectively.
- Knowledge of finical reporting including but not limited to inventory, marketing, budgeting, forecasting, payroll, and P&L.
- Procession and continuous maintenance of all health and liquor state and local government required certifications.
- Must have reliable personal transportation, and maintain a valid driver’s license and proof of insurance