/seeker/email?jobAdId=134D7FF8B5447BE3'/seeker/apply/quickApply?jobAdId=134D7FF8B5447BE3');logEvent('job details','apply-1');
Property Name
The Carlyle, A Rosewood Hotel
Job Title
Manager - Bar / Club
New York-New York City
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
F&B - Restaurant Management
Known for distinctive, refined service in worldwide cultures, Rosewood is committed to developing its associates through personalized training and building enduring relationships with both its guests and its associates.

Manager - Bar / Club

Job Details

The Carlyle, A Rosewood Hotel, is an integral part of
New York City as the city's premier luxury residential
hotel. Within this hotel, Bemelmans Bar is a timeless
location that continues to attract socialites,
politicians, movie stars and moguls with its extensive
drink menu and nightly live entertainment. The hotel is
currently seeking a Bar/Lounge Manager to oversee the
famed Bemelmans Bar, who will be responsible for the
management of all aspects of this iconic outlet.


Responsible for the management of all aspects of the
outlet functions, in accordance with hotel standards.
Directs, implements and maintains a service and
management philosophy which serves as a guide to
respective staff.


• Maintain complete knowledge of and comply with all
departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior
level on a daily basis.

• Maintain complete knowledge of:

All liquor brands, beers and non-alcoholic selections
available in restaurant.

The particular characteristics and description of every
wine/champagne by the glass and major wines on the wine

Designated glassware and garnishes for drinks.

All menu items, preparation method/time, ingredients,
sauces, portion sizes, garnishes, presentation and

Daily menu specials, 86'd items.

Bar/Lounge room layout, table/seat/station numbers,
proper table set-ups, room capacity, hours of operation,
price range and dress code.

P.O.S. and manual system procedures.

Daily housecount, arrivals/departures, V.I.P.'s.

Scheduled in-house group activities, locations and

Correct maintenance and use of equipment.

All department policies/service procedures.

• Maintain complete knowledge and strictly abide by
state liquor regulations, particularly those prohibiting
service to minors, intoxicated persons and drunk

• Check storage areas for proper supplies, organization
and cleanliness. Instruct designated personnel to
rectify any cleanliness/organization deficiencies.

• Establish par levels for supplies and equipment.
Complete requisitions to replenish shortages or
additional items needed for the anticipated business.

• Meet with the Chef to review daily specials and
replaced items; update throughout shift. Ensure that
staffs are aware of such.

• Periodically check with the Front Desk to review
updates on housecount and arrivals.

• Review sales for previous day; resolve discrepancies
with Accounting. Track revenue against budget.

• Prepare weekly work schedules in accordance with
staffing guidelines, compliant with Collective
Bargaining Agreement and labor forecasts. Adjust
schedules throughout the week to meet the business

• Ensure that staff report to work as scheduled.
Document any late or absent employees.

• Coordinate breaks for staff.

• Assign work and side duties to staff in accordance
with departmental procedures. Communicate additions or
changes to the assignments as they arise throughout the
shift. Identify situations, which compromise the
department's standards and delegate these tasks.

• Monitor the preparation of station assignments,
ensuring compliance to departmental standards.

• Conduct pre-shift meeting with staff and review all
information pertinent to the day's business.

• Inspect grooming and attire of staff; rectify any

• Inspect, plan and ensure that all materials and
equipment are in complete readiness for service; rectify
deficiencies with respective personnel.

• Constantly monitor staff performance in all phases of
service and job functions, ensuring that all procedures
are carried out to departmental standards; rectify any
deficiencies with respective personnel.

• Inspect table set-ups; check for cleanliness, neatness
and agreement to departmental standards; rectify
deficiencies with respective personnel.

Inspect all aspects of the bar/restaurant environment
ensuring compliance with standards of cleanliness and
order. Direct respective personnel to rectify

• Review the reservation book, pre-assign designated
tables and follow up on all special requests.

• Ensure that specified amount of menus and wine lists
are available and in good condition for each meal

• Check the pick-up station and side stations, ensuring
agreement to standards of cleanliness, supply of stock
and organization.

• Ensure that tables are seated to best service the

• Anticipate heavy business times and organize
procedures to handle extended waiting lines.

• Anticipate guests' needs, respond promptly and
acknowledge all guests, however busy and whatever time
of day. Promote positive guest relations at all times.

• Be familiar with all hotel services/features and local
attractions/activities to respond accurately to any
guest inquiry.

• Monitor and handle guest complaints ensuring guest

• Monitor guest reactions and confer frequently with
service staff to ensure guest satisfaction.

• Check the status of all orders and ensure that they
are delivered within designated timelines.

• Monitor and ensure that all tables are cleared and
reset according to department procedures.

• Monitor and maintain cleanliness and working condition
of departmental equipment, supplies and work areas.

• Support staff with their job functions to ensure
optimum service to guests.

• Answer phone within 3 rings, using correct salutations
and telephone etiquette.

• Access all functions of the P.O.S. system in
accordance to specifications. Restock journal tape and
change ribbons as needed.

• Handle void checks in accordance with Accounting

• Assist waiters with expediting problem payments.
Ensure all cashiering procedures are processed in
compliance with Accounting standards.

• Issue manual checks when the system is down and ensure
accountability of such.

• Run system-closing reports and ensure that all
Waiters' checks are closed before they sign out.

• Ensure all closing duties for staff are completed
before staff sign out.

• Conduct training program on the required job functions
with criterion expected and department orientation with
new hires. Conduct ongoing training with existing staff.

• Provide feedback to staff on their performance. Handle
disciplinary problems and counsel employees according to
hotel standards.

• Foster and promote a cooperative working climate,
maximizing productivity and employee morale.

• Prepare and submit daily/weekly payroll and tip
distribution records.

• Complete work orders for maintenance repairs and
submit to Engineering. Contact Engineering directly for
urgent repairs.

• Document pertinent information through various
communication channels.

• Complete all paperwork and closing duties in
accordance with departmental standards.

• Exhibit a friendly, helpful and courteous manner when
dealing with guests and fellow employees.

• All other duties as required.



1-2 years experience as a Restaurant/Bar Manager in
an upscale high volume environment. Previous guest &
resident relations and culinary trainings preferred.


College graduate or equivalent relevant work

Knowledge of various food styles (i.e. French
service). Provide legible communication and
direction. Compute basic arithmetic. Experience with
food and beverage cost controls. Enforce hotel
standards, policies and procedures with Bemelmans
Bar staff. Ability to prioritize and organize work
assignments; delegate work; direct performance of
Bemelmans Bar staff and follow up with corrections
where needed; motivate Bemelmans Bar staff and
maintain a cohesive team; ascertain Bemelmans Bar
training needs and provide such training.; be a
clear thinker, analyze and resolve problems
exercising good judgment; suggestively sell menu
items, beverages and wines;

Job Requirements