JOB SUMMARY
The Assistant Bar Manager will support and collaborate with the Beverage Manager and Food & Beverage leadership team to develop beverage menu programs, ordering, inventory processes and controls of all beverage alcohol for Kona Village.
This position must leverage vender relationship to position the resort’s superior beverage offerings with an emphasis on exclusivity, quality, creativity, and innovation. The focus of the role will be to strategically manage the daily operations of all resort’s bars with a pro-active approach to elevate the offerings with a sense of place for each venue, consistent and sustainable performance with a gracious attitude. Ensures all bars are operating effectively and meeting all Company standards to include execution of service, guest interaction, atmosphere, and cleanliness. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Genuine passion for the hospitality industry, craft beverage and entrepreneurial spirit.
Essential Duties and Responsibilities
Maintain complete knowledge of and comply with all departmental policies, service procedures and luxury standards.
Provide exceptional service and ensure guest satisfaction with dining and beverage experiences
Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
Maintain complete knowledge of:
Classic cocktails
The characteristics and description of every wine and champagne by the glass and major wines by the bottle on the wine list.
All liquor, beers, and non-alcoholic selections available in the bar
All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.
Designated glassware and garnishes for drinks.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
Monitor 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 depleted or additional items needed for the anticipated business.
Collaborate and be Mixologist to create exceptional beverage and guest experiences that are tied to the resort’s legacy.
Periodically check with the Front Desk to review updates on house count and arrivals.
Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
Prepare weekly work schedules in accordance with the department’s labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
Assist with the Management and lead F&B associates within the department.
Interview, hire and successfully onboard all new associates.
Assist with the preparation 30-, 60- and 90-day reviews as well as end of year performance appraisals for all associates.
Provide feedback to staff on their performance. Coach, handle disciplinary matters and counsel associates according to hotel standards.
Conduct a daily pre-shift meeting with staff and review all information pertinent to the day's business.
Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
Inspect grooming and attire of staff; rectify any deficiencies.
Be able to confidently analyze and participate in weekly labor meetings
Ensure that staff report to work as scheduled. Document any late or absent associates in accordance with the attendance policy.
Coordinate proper breaks for staff.
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.
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.
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify 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 environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
Anticipate heavy business times and organize procedures to handle extended waiting lines.
Manage guest relations and ensure guest satisfaction
Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
Monitor and handle guest complaints by following the procedures and ensuring guest satisfaction.
Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
Assist bar staff with their job functions to ensure optimum service to guests.
Manage and approve void checks in accordance with accounting procedures.
Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
Run system-closing reports and ensure that all servers' checks are closed before they sign out.
Ensure all closing duties for staff are completed before staff sign out.
Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
Foster and promote a cooperative working climate, maximizing productivity and associate morale.
Prepare and submit daily/weekly payroll and gratuity distribution records.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Document pertinent information in department logbook.
Complete all paperwork and closing duties in accordance with departmental standards.
Create and maintain a positive collaboration between other venues, vendors, and corporate/ownership teams.
Contribute proactively to the beverage venue financial success by having in depth knowledge of financials, ability to analyze profile and loss statements to help drive top line revenue and control costs.
Participate in the planning and execution of capex projects as outlines by the Director of Food & Beverage and Beverage Manager.
Contribute proactively to the marketing and programming of the beverage venues by creating marketing plans, calendar of programming initiatives and holiday offerings.
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow associates.
Ensure all beverages are prepared consistently and uniformly at each beverage venue.
Monitor breakage and waste
Ensure proper beverage controls are in place and monitored
All other duties as required.
Health & Safety
Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
Report any defects in the building, physical plant, or equipment according to hotel procedure.
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
Be fully conversant with:
OSHA Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedures
Confidentiality
Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated.
Other
Comply and adhere to the Rosewood company policies.
Take on other tasks in addition of the ones stated, in a reasonable framework.
Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
Model the company’s culture, vision, mission, and core values at all times.
While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
Required Skills
General Skills
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills
Thorough understanding of financial reports including labor, beverage cost; ability to effectively direct and manage all facets of the beverage operation.
Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation
Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others
Ability to lead a team, flexibility with work schedule
Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments
Ability to direct performance of beverage venue associates and follow up with corrections where needed; ability to motivate beverage venue associates and maintain a cohesive team.
Ability to promote positive work relationships with service personnel and other departments
Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines
Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8–12 hour shift, 5-7 days per week noisy and sometimes close conditions
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions
Language
Required to speak, read, and write English, with fluency in other languages preferred.
Physical Requirements
Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Bar Environment- constantly exposed to heat, high cold, slippery surfaces, and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Work Management
Ability to manage multiple tasks
Can meet deadlines
Thinks globally
People Management
Creates work environment that:
Inspires, energizes, motivates, and supports associates
Foster a climate of open communication, trust, and respect
Encourages team behavior and collaborative environment
Effectively communicates with all colleagues
Other/Attributes
Passionate and dedicated
Is patient, yet persistent
Culturally aware and sensitive
Qualifications
Diploma/Some College or an equivalent combination of education and work-related experience.
Must have current and valid Food Handler’s card and TIPS certification
Experience
Minimum two years’ experience as Assistant Bar Manager. Head/Lead Bartender, or Mixologist
Experience in upscale or award-winning bar establishment
Hotel operational exposure (i.e., F&B) preferred
Experience with a luxury or ultra-luxury property or brand preferred