Bar Manager

STATUS: EXEMPT

OVERVIEWAs a leader of front of house operations, the Bar Manager works with the property team tocommunicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar, while adhering to all JLRG guidelines and policies.

ROLES & RESPONSIBILITIES

• Supports General Manager in hiring, training, and supervising all front-of-house team members, with a focus on bartenders, bar backs, and bar prep staff
• Acts as a role model for outstanding service and continuously works to elevate service standards and personally embodies hospitality in daily actions.
• Creates and maintains front-of-house schedule and work assignments to ensure appropriate coverage within budgetary guidelines.
• Submits bar schedule to General Manager for approval.
• Participates in training of front-of-house staff in menu offerings and driving the restaurant’s service standards.
• Able to perform all POS functions, including opening and closing procedures, comps, voids, and transfers, private event procedures, and back of house administration (employee creation, menu management, etc.).
• Conducts pre-shift meetings and ensures team is prepared for every shift.
• Reviews daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.
• During service, manages customer relationships, providing support to service team as needed and mitigating any guest concerns with the highest possible level of service and hospitality.
• Coordinates with management and back-of-house team members to ensure timely service, food quality, and overall organization and cleanliness.
• Attends and participates in mandatory meetings, including staff meetings, leadership meetings, etc.
• Demonstrates positive leadership characteristics that inspire team members to meet and exceed the Company’s hospitality standards.
• Completes any additional tasks as assigned by management.

RESTAURANT OPERATIONS

• Ensures that all Employee Handbook guidelines are followed.
• Supervises the Dining Room and Bar, monitoring food and beverage quality, service and dining room performance.
• Oversees FOH staff, ensuring service standards and shift side work are being followed and executed before, during, and after shifts.
• Addresses and documents all staff performance issues via the Progressive Discipline Guide.
• Informs team of all disciplinary actions via the daily logbook.
• Updates POS system with daily oysters, 86’ed items and menu specials.
• Assists hosts with floor management and reservations at the door.
• Liaison between staff and upper management-reporting daily events that may need additional input/feedback.

BAR OPERATIONS

• Responsible for ordering, execution, & maintenance of Core Beverage Program
• Communicate with Corporate Beverage Director regarding product availability, sales, and guest feedback
• Works with bartenders and bar prep on a daily basis to ensure proper use of all chat logs, prep sheets, and execution of core beverage program & procedures
• Ensure bar steps of service are in place and being executed properly
• Ensure cleanliness and maintenance of the bar par levels meets standards and volume
• Oversee the bar team in maintaining cleanliness and organization levels as directed by upper management in all bar areas, including coolers and storage spaces
• Oversee ordering of all liquor, beer, wine, soft drinks, juice, coffee, and N/A beverages
• Oversee monthly maintenance/cleaning of bar equipment and tap system

DAILY ACCOUNTING/RECORD KEEPING

• Fills out daily managers log via Avero.
• Follows proper cash handling and bank deposit procedures as assigned.
• Scans invoices into inventory management system daily.
• Completes and enters weekly and monthly liquor inventory.
• Fulfills duties as mentioned in the Hank’s Opening/Closing Manager Checklists.
• Follows Cash Handling SOP procedures to ensure accuracy and safe cash handling.

REQUIRED SKILLS AND ABILITIES

• 3 years minimum of bar experience required, preferably with 1 year(s) in a Managerial capacity.
• High school diploma or GED.
• Excellent written and verbal communication skills
• Adaptable in fast-paced and challenging work environment.
• Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business.
• Ability to perform essential job and maintain professionalism when working under pressure.
• Ability to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems to access and accurately input information using a moderately complex computer system.
• Polished personal presentation that meets Company standards.
• Passion for exceptional hospitality in food and beverage.

PHYSICAL DEMANDS

• Seeing, hearing, and speaking.
• Able to lift up to 50 pounds occasionally.
• Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions.
  These physical requirements may be accomplished with or without reasonable accommodation.

EEO STATEMENT: JL Restaurant Group is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Salary : $70,000 - $75,000