JOB DESCRIPTION
Bar Manager
Full-Time
Non-Exempt
Reports to General Manager
POSITION SUMMARY
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
- Must be 21 years of age or older at the time of application.
- 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 demands described here must be met by a team member to perform the essential functions of this position successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries, and pushes. The team member must frequently use hands or fingers to handle or feel objects, tools, or controls in repetitive motions. The team member must frequently walk, sit, and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to, cuts from knives, slipping, tripping, falls, and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and perform any other job-related duties requested by anyone authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to accommodate individuals with disabilities reasonably. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to their health or safety or that of others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.
Hof’s Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.
Job Type: Full-time
Pay: $23.00 - $29.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid training
- Vision insurance
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
License/Certification:
- Driver's License (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Long Beach, CA 90803 (Required)
Ability to Relocate:
- Long Beach, CA 90803: Relocate before starting work (Required)
Work Location: In person
