About This Role
Managing the daily operations of the bar and lounge, this role involves supervising staff, promoting the lounge, and ensuring guest and employee satisfaction. The Bar Manager is responsible for maintaining operating budgets and enforcing legal obligations related to liquor control.
Responsibilities
- Implement agreed-upon beverage policy and procedures throughout the property
- Manage in compliance with all local, state, and Federal beverage and liquor laws
- Understand beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory
- Monitor adherence to all liquor control policies and procedures
- Attend pre- and post-convention meetings as needed to understand group needs
- Comprehend budgets, operating statements, and payroll progress reports as needed to assist in the financial management of department
- Participate in the management of department's controllable expenses to achieve or exceed budgeted goals
- Manage to achieve or exceed budgeted goals
- Ensure compliance with all Bar/Lounge policies, standards, and procedures
- Maintain food handling and sanitation standards
- Manage inventories according to budget and business levels
- Assist with developing menus and promotions as necessary
- Train staff on liquor control policies and procedures
- Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met
- Ensure employees understand expectations and parameters
- Communicate critical information to the Bar/Lounge staff regarding each event
- Provide excellent customer service
- Interact with guests to obtain feedback on product quality and service levels
- Respond effectively to guest problems and complaints
- Empower employees to provide excellent customer service
- Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement
- Provide feedback to individuals in an effort to improve service performance
- Review comment cards and guest satisfaction results with employees
- Support a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
- Participate in the development and implementation of corrective action plans
Requirements
- High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area
- OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area
