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Jet Wine Bar Manager
3 months ago
Salary: $40K - $60K + tips when applicable JET WINE BAR MANAGER JOB DESCRIPTION Last edited: July 2024 Job Title: Jet Wine Bar Manager Department: Front of House Reports to: Director of Operations / HR Director Job Type: Full Time, Salary Compensation: base salary (DOE) + tips when applicable Fact Sheet #15: Tipped Employees Under the Fair Labor Standards Act (FLSA) Leadership Benefits: HealthVisionDental401KCommuter benefitsDining discountFitness benefitsPTOAccess to bottle purchases at-cost Business Overview: Sojourn Philly is a hospitality group of four restaurants: Jet Wine Bar, Rex at The Royal, Café Ynez, and Sor Ynez. Sojourn Philly has been operating restaurants in Philly since 2010. Our mission is to create welcoming environments that serve delicious food and drink, while being a caring and responsible neighborhood Partner. Position Overview: The Jet Wine Bar Manager (Manager) manages the day-to-day operations and personnel needs of both FOH and BOH. They assume responsibility as the singular leadership voice and expert in Service and Hospitality and the Beverage Program. The Manager is highly attuned to the Jet WIne Bar brand and excels in their ability to translate the experience of the brand into memorable dining and subscription services. The staffing at Jet Wine Bar intentionally and transparently fluctuates between seasons. The Manager is required to enjoy training employees, understand seasonal scheduling, and promote enthusiasm around events / partnerships. While the staff size fluctuates, the team is consistently small and depends on cross-training for success. The Manager embraces accountability as necessary in achieving hospitality and business objectives; they utilize accountability as a tool for development, not exclusively a path to disciplinary action. The Manager will regularly consult with the HR Director to recognize patterns of concern in both the conduct and success of individual employees and the staff as a whole. A strong partnership between the Manager and HR exists in generating employee data and implementing appropriate leadership responses. The Manager is accountable for accurate and timely follow-through in all aspects of the Progressive Discipline Policy. The Manager understands the distinction Jet Wine Bar holds as an experience-driven wine destination. The Manager understands that the Wine Club, Wine Tastings, and Community-Partner Events are essential in driving the distinctions of Jet Wine Bar. The Manager invests in strategic marketing as essential in growing community, building brand recognition, and communicating our brand values externally. The Manager embraces timely display / distribution of print materials to optimize promotion to immediate guests. The Manager should be prepared to be a “face” of Jet Wine Bar and respond promptly to requests from the Director of Brand Experience. Principal Duties and Responsibilities: BrandRepresent Jet Wine Bar as the ultimate brand ambassador; knowledgeable of brand values, initiatives, community partnerships and engages with all facets through genuine embodiment of Jet’s hospitality philosophyRegularly strategize with Jill and Directors to effectively translate brand values to tangible Jet goals, executed through repeatable policies and practiced in standardized proceduresStrives to develop and maintain ties within the community by interacting with proximate non-profit groups and giving attention to neighborhood concerns DiningOversee steps of service to varying dining formatsContinually observe and audit steps of service to ensure a consistent and quality dining experience for guestsStandardize pre-shift, sidework, and closing shift checklists to enable predictability and continuity between shiftsContinually observe and audit side work checklists to maintain relevance across changing menus and facility needsStandardize genuine hospitality practices, starting with Jet’s internal hospitality expression initiated in training and echoing in Jet’s hospitality towards guests in and around service. Sojourn Hospitality Traits: approachable, kind, knowledgeableEnsure overall guest satisfaction; investing personal attention to detail in accommodating community partners, neighborhood regulars, and VIP guests. Note the names and preferences of regular guests, empower staff with rapport-building insights, and continually conceptualize ways in which staff can exceed expectationsProvide deescalation to negative discourse onsite; assure that it is acted on immediately and in the best interests of both the guest and the company.Communicate to the HR Director for conflict resolution. Commit to being present during high-impact services to ensure the best Brand Experience for guests and staff BeverageEquip staff with knowledge and confidence to uphold the Jet Wine Bar brand; assure that Bartenders are adequately trained in cocktail recipes and comfortable conversing about beer, wine, and spirits through accurate information sharingEnsure consistency in bartending techniques, delivery, and knowledge of the bar programParticipate in wine tasting that influence beverage lists to accurately understand products that reflect Jet’s brand, core values, and missionsImplement seasonal and exclusive beverage menus as scheduled by the Director of OperationsEnsure that Menu Change Protocol is adhered to when introducing new products Oversee bar service to assure that cleanliness and organization are maintained, and RAMP guidelines are adhered toPromote new and existing beverages through in-house marketing initiativesMaintain professional relations with all vendors, including both Special Liquor Order Representatives and members of the PLCB FoodEquip staff with knowledge and confidence to uphold the Jet Wine Bar brand; assure that cooks are adequately trained to execute recipes and all staff are comfortable conversing about the menu and ingredients-sourcingEnsure consistency in plating techniques, temp, and knowledge of allergensEnsure awareness of ingredient / product sourcing from sister restaurantsImplement seasonal and exclusive food menus as scheduled by the Director of OperationsEnsure that Menu Change Protocol is adhered to when introducing new products Oversee kitchen to assure that cleanliness and organization are maintained, and health and safety guidelines are adhered toPromote new and upcoming specials through in-house marketing initiatives StaffProactively maintain a positive work environment through regular staff check-ins, equitable oversight, and team inclusion initiatives. Keep all employees motivated and morale high by acknowledging team members that exhibit exceptional performance or improved performance.Uphold all company expectations as set forth by Jill & Evan regarding respect for all coworkers.Produce Manager schedule one month in advance, oversee that FOH Hourly schedule is produced 10 days in advance.Organize staff training to achieve quality standards; expected to either lead staff training or be an expert of the curriculum being taughtUphold accountability through PDP and documenting intervention efforts. Recognize non-compliance with the Employee Conduct, Attendance Policy and training; overseeing timely and fair progression of feedback and discipline, assuring that documentation is within bounds and in compliance with standards for unemployment compensation requests.Be vigilant about observing staff relations and schedule a meeting with appropriate parties before potentially adversarial relations escalate. AdministrativeComplete daily manager report nightly. Complete daily attendance audit nightly. Assure that all Leads are maintaining the reports to the best of their abilities and coach when necessaryEnsure accurate cash handling and security. Manage distribution of paychecks, vendor checks, and reimbursementsAny breach of security must result in a change of protocolMeet the restaurant's financial objectivesIdentify opportunities for improvement in operations, spending, repairs, etcManage Food Cost and Labor Cost to drive Jet towards profitabilityPractice excellent grammar and diction while in service, in business correspondence, and on social mediaMaintain compliance with planning threads, planning forms / folders, and planning timelinesFollow the Chain of Command for Conflict Resolution, and utilize expertise of the HR Director for additional supportWork directly with the HR Director to update and supplement the Jet Wine Bar HandbookEnsure thorough training curriculums, rubrics, and resources are currentInitiate formalized procedures to standardize service and conduct; supplement procedures as neededApply day-to-day insight to HR policies to optimize for Jet Wine BarManage Progressive Discipline Policy (PDP) documentation using the Staff Log / Staff Journal and PDP TemplatesWork with HR Director to manage delivery of disciplinary interventionManage execution of follow-up and retrainingEnsure quality of intervention and documentationFill out Employee Evaluations thoughtfully and with the intention of staff developmentIs the acting liaison between the restaurant and third party vendors in menu maintenanceMaintain an organized Google Drive FacilitiesServe as the point of contact for the restaurant’s facilities, maintenance, and upkeep; work closely with the Directors to coordinate escalated services Guarantee the cleanliness and pest control of the entire restaurant, and maintain communication with hired entities to assure optimization.Assess and maintain the inventory of disposable goods, tableware, and office supplies. Assure that they remain relevant and accessible to staff.Oversee the cleanliness of refrigeration used by staff, and that contents are labeled in accordance with health code, and maintenance of equipment is in contract.Determine if there are ergonomic impediments to staff and resolve issues for ease of use in both FOH & BOH.Maintain positive and professional relationships with vendors, including food & beverage representatives, technicians, industry professionals, and guests.Maintain the security of the building with attention given to onboarding and termination of management, security codes, and keys. Qualifications & Skills: A minimum of two years of General Manager experience is preferred. A minimum of two years of FOH Manager experience is necessary for the position. The General Manager position requires: Deep knowledge of standard restaurant operations for FOH, the Bar Program, and BOHUnderstanding of restaurant budgeting, P&L analysis, and financial management as it applies to the operations of the restaurantStrong operating knowledge and ability to problem-solve various POS operating systemsStrong leadership skillsStrong organizational and multitasking skillsExcellent communication and interpersonal abilitiesIn-depth knowledge of restaurant operations and service standardsThorough knowledge of spirits, cocktails, wine and beerAbility to handle stressful situations and emergencies calmly and effectivelyDetail-oriented with a strong sense of responsibilityReliable attendance; no escalations in PDP in the last 90 days Partnership with Directors: The Manager is trusted to operate the establishment independently, and it is necessary that they do. While each Director holds specific expertise, the Manager is the expert of their establishment. The intention of the existing Directors is to contribute strategic guidance and intervention to each establishment’s leadership team; introducing structure, resources, and information in response to barriers to success. The Directors, in partnership with the Manager, work in creating consistency and predictability for the wellbeing of staff and the community. Protocols and policies administered by Directors exist to achieve big-picture objectives; the Manager’s day-to-day expertise and feedback is critical in editing practices for onsite success. The Manager must recognize that Directors aim to share their time equally between all four establishments, therefore Directors should be utilized most heavily when responsibilities are beyond the Manager’s duties. Directors will meet with the Manager regularly and both parties share a responsibility to uphold communication standards. Supervision Received: The Manage is encouraged to advocate to the Owners and Directors in regards to continued education. Direction from the Owners and Directors is sourced in the best interest of the business and needs to be regarded with seriousness. The Manager is held accountable through the PDP with direct oversight from the Director of Operations and HR Director of Sojourn Philly. Supervision Exercised: Reflecting the Chain of Command, the Manager is accountable to all aspects of FOH , BOH and service; therefore it is essential that they monitor and supervise all staff to ensure a standard of excellence is maintained. The Manager directly supervises all staff for compliance with policy, consistency in service, accuracy, and quality standards.
