B. F. Saul Company Hospitality Group

  • Bar Manager - Off The Record Lounge

    The Hay-Adams
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    As the Off The Record Bar Manager, the individual needs to have a passion and creative flare to lead our iconic and popular bar, where guests are seen and not heard. The Bar manager is responsible for the day to day operation including team leadership as well as overseeing the selling, preparing and serving of mixed beverages, wine and food. Duties include creating drinks menus, overseeing bar maintenance, recommending wine selections and maintaining a high level of guest satisfaction. 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.


    Essential Duties & Responsibilities


    • 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 cleanliness and maintain the bar up to standard
    • 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.
    • Executes and facilitates service in cooperation with other bartenders, sommeliers, and managers. Facilitates the communication between the front of house and back of house teams.
    • 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.
    • Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system.
    • Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
    • The ability to work closely with the Director of Food and Beverage 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
    • Take bar supplies and equipment inventory weekly and monthly


    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.


    Standards of Conduct:

    The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.


    EEO AA M/F/Vet/Disabled


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