B. F. Saul Company Hospitality Group

Bar Manager

The Hay-Adams
Washington
Job Function
Food & Beverage
DC
Type
Full Time
ID
2017-2875
Schedule
Variable

Overview and Responsibilities

GENERAL OVERVIEW:

As the primary contact for guest in the bar, the Bar manager is responsible for overseeing selling, preparing and serving mixed beverages, wine and food. Duties include preparing and serving beverages, overseeing bar maintenance, making menu suggestions, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

 

  • Plan, organize, control and direct the work of employees in The Bar while ensuring guest satisfaction
  • Responsible of the bar area, supervise the set-up, the restock, the clean less and maintain the bar up to standard
  • Plan, organize, control and direct the work of employees in The Bar while ensuring guest satisfaction
  • Understand and perform job duties to the expectations of the company and the restaurant Service, Food, Beverage, and Wine manuals.
  • Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting etc.
  • Executes and facilitates service in cooperation with other Bartenders, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
  • Describes dinner features as needed, including menu changes and daily additions.
  • Follows through and communicates with Management team/Chef on VIP procedures and special requests.
  • Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
  • Participate in Pre-Shift meetings and learn new menu items.
  • The ability to work closely with DFB and chef de cuisine to design an effective menu and beverage list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments
  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
  • Take bar supplies and equipment inventory weekly and monthly

Qualifications

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education:  Bachelors Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Two to Three years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services.

 

License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.

 

Basic Expectations:  This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

 

Supervisory Responsibilities:  This position supervises all hourly employees in the food and beverage outlets and is responsible for assisting in the administrative tasks related to the outlets.

 

Language Skills:  Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization.

 

Mathematical Skills:  Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

 

Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

 

Physical Ability:  The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

 

EEO AA M/F/Vet/Disabled

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