Bar Manager

SUMMARY: Manage Bars with the support of the Restaurant & Bars Manager in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Five Star/Five Diamond, Dorchester Collection customer service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations proceed smoothly.

ESSENTIAL DUTIES AND RESPONSIBILITIES including the following. Abide by the principles, goals and policies in The Bel-Air Pledge. Other duties may be assigned.

• Continually monitor all daily sales, ordering, par levels and costs for all outlets.
• Create, monitor and implement action plans to maximize revenue.
• Control labor expenses based on business levels.
• Maintain accurate paperwork for inventory levels, scheduling, payroll and employee records.
• Maintain par levels for each beverage outlet.
• Conduct the monthly Beverage inventory.
• Ensure that employees adhere to established procedures.
• Responsible for counseling all employees. Ensure the Head Bartender maintain consistency of rule enforcement.
• Develop and implement training itineraries and programs.
• Have working knowledge of P.O.S. (Micros) system and bar systems.
• Ensure employees have valid work cards while they are working.
• Provide Human Resources with the necessary information to keep personnel files current.
• Assist Restaurant & Bars Manager for scheduling all employees.
• Encourage and motivate employees.
• Be accessible and available to employees.
• Consistently demonstrate excellent people skills when dealing with employees and guests.
• Resolve guest complaints.
• Communicate with Engineering to ensure quality physical appearance of each beverage outlet.
• Present needs of the department to the Restaurant & Bars Manager and the Food & Beverage Manager.
• Ensuring a neat, clean and safe working environment.
• Complete special projects as requested by Food and Beverage Management.
• Implementation of the highest standard of food and product and sanitation, storage, and handling procedures.
• Implementation of food product, presentation, and service standards.
• Monitors food quality, nutritional and portion control standards.

OPERATIONS:

Conducts daily line roll call staff meetings. Reviews and submits completed daily shift operations report to Food & Beverage Director with notes on all action taken and follow-up.

• Coordination of entire service effort to include:
  • Service Staff scheduling. Set-up, inspection, operations, guest relations and clean-up of outlet. Handles patron/guest requests and troubleshoots last minute changes

• Complete and compile Maintenance and Housekeeping request forms.
• Report status of Maintenance and Housekeeping requests.
• Attend weekly Department Head and Food and Beverage meetings.
• Work outlet supervising shift operations hands on.
• Troubleshooter and problem solver.
• Conduct bi-monthly staff meetings.

PERSONNEL: Interviewing and hiring of Lounge service staff. Employee training, review and development. Delegation of departmental work safety and Emergency Procedure Training. Response according to Hotel Safety and Emergency Procedure Manuals. Enforcement of Job Descriptions. Direct subordinate Annual Performance review. Staff morale. Department labor scheduling. Management of documented employee files. Leads staff involvement in employee functions.

FINANCE/ADMINISTRATION: Completes weekly outlet cover, revenue, labor forecasts within budget and weekly operations. Manage Departmental Labor Costs within budgetary levels. Delegate management projects to Assistants within department. Complete assigned management projects and report assignments.

SUPERVISORY RESPONSIBILITIES: Responsible for the day to day operations of the Bar Department. Assist scheduling of Bar Staff to cover daily operational needs. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS REQUIREMENTS:

To perform this job successfully, and 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.

Minimum three years experience in a high quality Hotel Beverage Department. Three-year prior inventory/cost control experience. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Must be at least 21 years old.

EDUCATIONAL AND REQUIRED SKILLS:

Bachelor's degree (B.A.) from four-year college or university; 3-5 years of Food and Beverage management in similar position.

LANGUAGE SKILLS:

Fluent Bi-lingual technical conversation vocabulary (English/Spanish) would be an asset. Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures and financial reports. Ability to write reports, business correspondence and procedures manuals. Ability to clearly and effectively present operational and motivational information before clients or employees of organization. Ability to respond to and creatively resolve guest inquiries or complaints.

MATHEMATICAL SKILLS:

Ability to calculate figures and amounts such as percentages, areas, circumference and volume in seating/room capacities, client charges and staff gratuities. Demonstrated operational labor forecasting and analysis.

REASONING ABILITY:

Must be alert and quick at reasoning. Should be able to make management decisions for the best interest of the hotel. Ability to interpret instructions and guidelines set by the hotel's policy and procedures.

PHYSICAL DEMANDS:

• Constantly walking, standing, eye/hand coordination, handling, wrist motion, hearing, speaking, seeing and reading.
• Constantly stooping, bending and reaching.
• Constantly lifting and carrying up to a maximum of 55 lbs. alone for distances up to a maximum of 500 ft.
• Frequently pushing a maximum of 200 lbs. for distances up to a maximum of 1,500 ft.
• Occasionally sitting.
• Must be knowledgeable of the functions for the following jobs - Head Bartender, Bartender, Bar Back.

WORK ENVIRONMENT:

• Work is indoors and outdoors. There are occasional hot and cold temperature changes.
• Work will often occur in a chilled controlled temperature room (cellar)
• Work with others in close spaces.
• Noise level: Live music
• Walk/stand on tile/mats/carpet.

OTHER:

Due to nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel.

Ability to cross train in various departments for overall understanding of the operations and provide ultimate guest experience.