JOB SUMMARY:

The Bar Manager supervises all the FOH assistant managers, delegate’s assignments/ duties, develops and maintains the beverage program , including but not limited to  specialty cocktail program, monthly beverage features, beer program and non-alcoholic program for the restaurant and bar. The Bar manager will be responsible to attend weekly meetings and conference calls. Works to accomplish departmental goals, strategies, and objectives, while assuring quality product, maximum guest satisfaction and maintaining budgetary profit margins. Directly supervises Assistant Restaurant Mangers, Servers, Bussers, Hosts, Food Runners, Bartenders & Bar Apprentices.

 

ESSENTIAL JOB FUNCTIONS:  

Ensures sufficient staffing of all bar areas. Conducts all staff training pertaining to the beverage program; Bartenders, Bar Backs, Bussers, Service. Staff training must be done weekly. Responsible to ensure all Sequence of Service is being followed through-out the dining room. Establishes policies and procedures to ensure that we are compliant with all SNHD requirements. Ensures Health Department rating of “A” is maintained. Perform daily inspection of all bar areas, side station and front of house equipment. Responsible for maintenance of all equipment through the Maximo process. Establishes and Maintains safety and personal hygiene policies and procedures for all front of house staff. Enforces the standards of appearance, grooming and image guidelines of all Front of house staff.  Ensures that employees have required certification validated. Maintains recipes and standards according to Caesars Brand. Working with-in budget to maintain inventory and cost control.  Prepares various cost and revenue reports. Maintains Daily, Weekly, Monthly par reports. Maintains inventory and cost control. Develops standards and controls for daily inventory and ordering. Develops standard operating procedures for the bar and beverage program. Design and direct special event beverage service set-up. Ensures all beverage products meet strict quality control. Review and adjust all department reports prior to submittal to management. Interview, hire, commend, discipline and/or terminate all FOH employees as required in compliance with established use of progressive discipline. Attend departmental meetings and administrative hearings as required. Obtain supplies from storage and/or the warehouse, for bar areas as needed, between stock deliveries. Additional related duties as requested by the Director of Food and Beverage, Director of Beverage or General Manager.

 

QUALIFICATIONS:  

Work prefers a degree in Beverage Management. Work requires at least 5 years food and beverage experience and/or training or equivalent combination  Work prefers at least 3 years supervisory experience. Work requires effective communication in English, both verbal and written form in a professional manner.  Must present a neat and professional appearance. Work requires interactions with customers, public and co-workers.  Work requires schedule flexibility which may include nights, weekends, and holidays. Work requires knowledge of computer programs including: Word, Excel, Windows, and LMS.

 

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:  

Fast paced, high volume environment involving constant interaction with staff and public.   Shifts may vary based on business needs. Must be able to handle intoxicated guests in a professional manner.  Must be able to tolerate secondary tobacco smoke.

 

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments