BASIC FUNCTION: The Bar Manager oversees the functioning of the department and has full responsibility for every facet of its operation during shift. The Bar Manage ris responsible for keeping the bar program current and creative while maintaining budget and inventory of the loqour, beer and wine program.The Bar Manager supervises and coordinates the activities of the restaurant staff and implements proper service procedures throughout the entire restaurant including the bar.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
Interact well with others.
Service oriented.
Meet governmental regulations dealing with the sale of alcoholic beverages.
Meet governmental health requirements.
Ability to transport, handle and/or lift and move 40 lbs. to a height of 5 feet (NOTE: The transporting, moving, lifting and/or stacking of alcoholic and non-alcoholic beverages).
High school diploma or equivalent experience/training.
Ability to accomplish necessary tasks on a computer.
Ability to effectively communicate in the English language.
ESSENTIAL FUNCTIONS:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given respositve, friendly and courteous service at all times.
Coordinate with management team daily to assure consice communication within the management team.
Details:
1. Keeping all staff fully informed of any changes and/or information pertinent to their shift.
2. Following upper management guidelines in the overall running of the Beverage Department.
3. Maintain the highest level of employee/guest relations.
4. Personnel procedures including the following: interviewing, hiring, overseeing training, discipline and terminations, within the Beverage Department.
5. Enforcing rules of conduct and discipline in accordance with the rules and regulations set forth in the Employee Handbook.
6. Ensuring that the staff maintains the service standards of the Resort.
7. Delegating authority to accomplish the requirements necessary to fulfill the Beverage Department’s needs.
8. Attending weekly Conference Planning meetings.
9. Monitoring overall appearance of the Lounge, Service Bar and Pool Bar.
10. Ordering and keeping inventory on all beverage items.
11. Preparing liquor checks for functions and hospitalities.
12. Assisting with the set-up of any functions or hospitalities when needed.
13. Informing the MOD of any client or staff conflicts or problems.
14. Keeping the lines of communication open between yourself and those staff members who report to you.
15. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources.
16. Ability to work any assigned shift/work schedule.
17. Maintain a good working relationship with all Departments.
18. Any other task, written or verbal, that is assigned by Management.
MARGINAL FUNCTIONS:
1. To assist other departments as required.
2. Will perform additional duties as requested by the General Manager.
3. Participate in the M.O.D program.