Reports To

Supervises

Job Purpose

Job Responsibilities

Managing Bar/Lounge/Restaurant Operations

• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all local, state and Federal beverage and liquor laws.
• Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Monitors adherence to all liquor control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Ensures compliance with all Bar/Lounge policies, standards and procedures.
• Maintains food handling and sanitation standards.
• Manages inventories and ordering for all beverage items for 1) restaurant, 2) bar, 3) banquets according to budget and business levels.
• Assists with developing menus and promotions as necessary.

Leading Bar/Lounge/Restaurant Team

• Trains staff on liquor control policies and procedures.

• Supervises

  staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Communicates critical information to the Bar/Lounge staff regarding each event.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.

Managing Human Resource Activities

• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
• Participates in the development and implementation of corrective action plans

Additional duties as assigned

Education

• High school diploma or GED; minimum of two years of bar management experience required.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major 

Experience

• 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience. 

Licenses/Certifications

• TIPS certification required and Food Safety certification

Salary Description