Bar Manager

2 weeks ago

Long Beach, United States Saint & Second Full time

**Bar Manager**

Full-Time

Non-Exempt

Reports to General Manager

***

The Bar Manager’s primary responsibility is overseeing the bar's daily operations, including inventory, sanitation, management, scheduling, and guest service. Create and maintain a welcoming and inclusive atmosphere for all guests. Develop and implement marketing strategies to increase sales and guest engagement. Additionally, the bar manager will assist with managing all other front-of-house operations of a full-service, fast-paced restaurant through standardized policies to achieve efficient, friendly services and profitable operations.

**ESSENTIAL DUTIES AND RESPONSIBILITIES**
- Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and employment separation.
- Oversee the bar’s daily operations, including but not limited to inventory, planning, development, ordering, scheduling, sanitation, guest service, etc.
- Assisting with purchasing, storing, using, and rotating food and beverage products and supplies while minimizing waste and/or loss.
- Develop and implement creative strategies for revenue enhancement and cost containment.
- Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service, and hospitality.
- Managing and engaging all team members; promoting cooperative effort, team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion.
- Delivering excellent guest service, including personally greeting and engaging with guests
- Resolving complaints from guests in a polite, effective, and friendly manner.
- Participating in administrative requirements, including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law.
- Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures, including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; and complying with legal regulations.
- Providing regular, accurate, computerized reports of operations to executive management
- Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume.
- Assist with achieving or exceeding financial objectives, analyzing variances, and recommending corrective actions.
- Minimizing and controlling costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
- Collaborating with sales and catering teams to promote and book events.
- Adhere to and enforce all applicable local, state, and federal laws, rules, and regulations.
- Performing other duties as assigned.

**KNOWLEDGE, SKILLS, AND ABILITIES**
- Excellent verbal and written communication skills.
- Excellent interpersonal, negotiation skills, and conflict-resolution skills.
- Excellent organizational skills and attention to detail.
- Excellent time management skills with a proven ability to meet deadlines.
- Moderate supervisory and leadership skills include but are not limited to, evaluating performance, appraising, and taking disciplinary action when necessary.
- Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer.
- Ability to use all equipment, tools, and software associated with managing a restaurant, including but not limited to point of sale system, HRIS, draft beer system, etc.
- Ability to take the initiative to connect with the local community and deliver memorable dining experiences.
- Knowledge of and ability to comply with and enforce all health, safety, and personal hygiene policies, standards, and laws.
- Knowledge of full-service restaurant operations.
- Possess strong food and beverage knowledge. Beverage knowledge should include wine, spirits, and beer.
- Must be able to speak, read, write, and understand English
- Must possess the essential computational ability
- Proficient with Microsoft Office Suite or related software.
- Ability and willingness to work evenings, holidays, and weekends

**MINIMUM QUALIFICATIONS**
- High school diploma or G.E.D. equivalent required.
- High-volume beverage/bar experience required.
- Previous restaurant and bar management/supervisory; 1 year required; 2 to 5 years preferred.
- Previous bar manager/supervisor experience
- Ability to successfully pass a post-offer, pre-employment background check.

**PREFERRED QUALIFICATIONS**
- Associate, bachelor's, or other advanced degrees preferred.
- Previous restaurant and bar management/supervisory experience; 1 year required; 2 to 5 years preferred.
- ServSafe or equivalent Food Safety Manager Certification.

**PHYSICAL DEMANDS AND WORK ENVIRONMENT**

The physical

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