THE GARLAND

 

 

Position:       Food and Beverage / Bar Manager                                

Department: Food & Beverage                                                              

Division:       Hotel & Resorts

 

Position Purpose: This position is concerned with managing the F&B operation of the Restaurant and Lobby/Pool Bar as successful operating centers focusing on the Bar operations ensuring maximum guest satisfaction and financial viability, all within accordance with Company established standards.  This is executed through planning, organizing, communication, training and controlling of the outlets’ operations and costs.

 

Essential Job Functions:

 

Overall Operational Duties

• Direct, manage and provide strategic leadership and direction for assigned Food & Beverage outlets including Restaurant and Lobby/Pool bar


• Maximize revenues, profitability and control costs of the operations. Create systems and controls to manage beverage cost


• Ensure effective operations of applicable food and beverage venues at all times.


• Oversees the planning and scheduling of management work assignments and performance development.


• Oversee hiring and development of the bar personnel.


• Develop, implement, maintain and enforce all company & departmental policies and procedures as well as standards of quality and performance.


• Work with F&B Director and restaurant general manager to review monthly performance vs. budget and other goals as applicable.


• Develop and maintain a standardized training program for bar


• Foster and maintain relationship with venders and fellow restaurants.  Work closely with primary beverage supply partners to maintain efficiency.


• Continue to raise the quality of service in the food and beverage outlets.


• Work with Director of F&B, Restaurant GM and Executive Chef to assist in the development of innovative menus that exceed guest expectations and meet cost of sales (COS) standards.


• Maintain and ensure proper menus are present in all outlets at all times.


• Ensure state licensing/certification of food and beverage handlers.


• Conduct performance appraisals and counsel/discipline staff as appropriate.


• Maintain Safety and Health regulations for bars


• Assist in executing the hotel’s property amenities & marketing programs.


• Excellent communication, guest service and team building skills.


• Develop working relationships with other departments to work for the betterment of the hotel.


• Other duties as assigned. 

 

Mandatory Requirements:

• Ensures that operating standards are met and ensures that the established service sequence is adhered to


• Has thorough menu and F&B product knowledge with emphasis on liquor, wine and beer.  Mixology skills.


• Competent in scheduling duties for proper coverage at all times


• Handles guest inquiries and complaints


• Maintains a high profile in the operation


• Has complete knowledge of all duties and responsibilities of each job position reporting to them


• Effectively communicates and disseminates information to employees


• Sets up and maintains displays and Point of Sales


• Conducts daily walk through of the area of responsibility


• Conducts daily pre-shift meetings


• On going communication with the chef; maintains open and effective front of house and back of house relations


• Assigns operational responsibilities to subordinates and follows up


• Completes and maintains log books


• Manages sanitary conditions and cleaning.


• Provides leadership and sets the examples 


• Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement. 


• Ability to work majority of shift standing and moving about in restaurants/bars and kitchen areas.


• Drafts, devises and executes promotions and specials


• Suggests ideas to the F&B Director for discussion and implementation


• Oversees organization of special events and promotions as requested


• Carries out monthly inventories of beverage and operating equipment.

 

Financial

• Manages and controls costs


• Understands the P&L and how to use it


• Manages and controls payroll

 

Personnel Management

• Conducts performance evaluations of bar staff


• Maintains employee’s training records


• Ensures that each staff member is sufficiently trained to meet all standards


• Has thorough knowledge of local and company labor regulations and law


• Recruits & interviews potential candidates


• Documents and records staff discipline actions

 

Other

• Attends meetings and training as directed


• Responds to service requests as needed


• To revise and update the departmental operations manual on an as-needed basis.


• Monitors guest satisfaction


• Carry out any requests by upper management in conjunction with work

• To ensure that all employees provide courteous and professional service at all times.


• Maintains a positive and outgoing attitude on the job.


• To maintain good working relationships with colleagues.


• To have a complete understanding of the Hotel’s/Company’s employee handbook and to adhere to its’ rules and regulations.


• To maintain a high standard of personal appearance and hygiene at all times by adhering to the Grooming Policy.

 

Position Requirements:

 

• Two or more years of F&B management/supervisory experience, preferably in a food driven and high service level establishment preferred.


• Able to speak proficiently about seasonal food ingredients


• Comprehensive knowledge of all spirits to include small batch vodka, gin, bourbon, whiskey, tequila, aperitifs, cordials, and Scottish whiskey.


• Comprehensive knowledge of beer to include production, styles, and California microbrews.


• Comprehensive knowledge of wine to include varietals, pairings, regions and language.


• Able to read, write and speak in English.


• Excellent communication skills, both written and verbal.


• Ability to establish and maintain an effective relationship with all department management, staff, personnel and general public.


• Strong awareness of potential revenue loss and profit sectors.  


• Proven leadership ability with successful track record with development of hourly and management staff

• Working knowledge of Micros, Open Table, and Microsoft Office suite.  Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, Birchstreet, Opentable, Hot Schedules, Delphi and touch screen POS systems.

 

Reporting Relationship: This position reports to the Director of Food and Beverage and dotted line to the restaurant GM.

 

Exemption Status:

Exempt.

 

Note:  This document describes the general nature and level of work required of people in the job.  It is not intended to be an all-encompassing list of responsibilities, duties, and skills.