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Bar Manager
2 months ago
SUPERVISORY RESPONSIBILITES
1. Directly supervises all employees of the bar staff and MIT’s in bar processes. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work responsibilities, and following up with the management team.
2. Acts as mentor in directing subordinate employees with advice or solutions to difficult problems in areas such as job performance.
DUTIES AND RESPONSIBILITIES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company:
1. Under direction of General Manager, ensures that the Bar and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of beverage service.
2. Follow and ensure Bar employees follow Standard Operating Procedures (SOP) for all aspects of the bar and service area. Monitor consistency and adherence to recipe and beverage specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures.
3. Complete Bar schedules based on labor pro formas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift.
4. Supervise all bar employees on the shift.
5. Conduct bar inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor bar inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM.
6. Complete bar orders. Establish par levels with use of product mix reports. Follow receiving guidelines when bar orders arrive. Check product to ensure quality, correct quantity and proper specification.
7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services.
8. Monitor bar costs of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions.
9. Ensure recipes are accurate and match theoretical costs.
10. Assess repair and maintenance needs of the bar or equipment and alerting management of any needs or unsafe working conditions.
11. Assist in the development of standard recipes and beverage preparation procedures.
12. Assist in recruiting, hiring and development of all bar staff. Give performance feedback to employees on a weekly and monthly basis. Oversee bar staff training and development programs.
13. Ensure all new bar employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process.
14. Comply with established sanitation standards, personal hygiene, and health standards.
15. Must maintain skills necessary to safely and efficiently operate Bar and restaurant equipment and machines used in the performance of this job.
16. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house.
EDUCATION / TRAINING / CERTIFICATIONS
1. A high school diploma or equivalent preferred.
2. Must be at least 21 years of age and provide a current and legal form of identification to verify age.
3. Must obtain ServSafe food sanitation certification.
