Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

JOB DETAILS

Role: Bar Manager

Reporting to: Yardbird General Manager

This position will oversee and direct all aspects of the beer, liquor & cocktail programs for Yardbird Restaurant. Responsible for coordinating the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, communication, awareness, guest service & satisfaction, food & beverage quality, and sanitation.

Primary Job Duties:

Duties include, but are not limited, to the following:

• Oversee the management and control of all inventory and other assets related to the beer & spirits programs for both restaurants.
• Provides onsite support to the restaurants during service hours, with a minimum of 2 shifts per week at each restaurant, or as needed. Exact support is determined by the Beverage Director & General Managers of the restaurants.
• Responsible for working with the team on drink development, sanitation best practices, production schedule, improving hospitality at the bar and lounge, conduct training classes with bartenders, lounge servers and FOH key staff.
• Work 1 day per week, or as needed focusing on admin work.
• Able to work a bartender shift as needed.
• Responsible for walking each bar, daily, checking for cleanliness and department of health standards.
• Responsible for holding the bar team accountable to staying up to par on production schedule.
• Responsible for ordering, receiving and invoice reconciliation spirits and beers for each restaurant.
• Responsible for adjusting production schedule and pars based upon business levels, PMIX and new cocktail roll out.
• Responsible for updating each restaurant’s 86 lists for spirits and beers, daily.
• Responsible for holding, at minimum, quarterly bar meetings with all Las Vegas restaurants.
• Responsible for interviewing and helping staff key bar positions at Las Vegas restaurants.
• Required to participate in restaurant inventories at a minimum of 2 per month.
• Reviews and analyzes bi-monthly beverage inventories from each restaurant.
• Perform cost analysis of all beer, spirit & cocktail lists.
• Oversee and maintain systems for managing beer & spirits at budgeted costs.
• Oversee Bevager by Craftable: our system that maintains beer & spirits inventories at budgeted amounts.
• Seek volume pricing to lower costs.
• Leads in creating and maintaining a beer, cocktail, liquor & spirits program that is cohesive and appropriate for restaurant concept.
• Oversee the development of a rotating curriculum of classes that will be taught at multiple levels for staff by the restaurant teams.
• Participate in PR and marketing as appropriate and under direction of the PR and Marketing team.
• Represent 50 Eggs Hospitality at local liquor/spirits industry events held at the restaurant and within the industry community as approved by the Beverage Director.
• Represent 50 Eggs Hospitality and its restaurants at networking and industry events.
• Available to attend operations meetings.
• Available to attend restaurant weekly management meetings.
• Wholly versed with all applicable alcohol and safety regulations. Understand local or regional laws as it pertains to the sale and consumption of alcoholic beverages. Train Bartenders to ensure legal compliance.
• Oversee the training and development of bartenders to maintain effective costs based on historical cost percentages, sales and profits.
• Review COGS per budget monthly. Understand unit economics.
• Hold beverage staff accountable for the economics of restaurant’s beer & spirits program.

Supervisory responsibilities

Directly oversees all beer & spirit programs. Indirectly supervises all Bartenders related employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable State and Federal employment, safety, and alcoholic beverage related laws.

Job Requirements

• Minimum 3 years of beverage & mixology service and management in a formal dining environment. 
• Minimum of 5-years-experience in the restaurant/hospitality industry.
• Must have a working knowledge of FOH management and operations.
• Must have extensive and varied beer & spirits knowledge.
• Must have strong computer skills with working knowledge of Microsoft Excel, Outlook, Word and inventory processing platform.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.