Bar Manager

FUNCTION: Assist Director of Food & Beverage with daily operations of all bar areas at Brays Island Plantation restaurant(s). Ensures that all support and service is conducted and fulfilled in a manner consistent with the ONE BRAYS Leadership Credo.

ESSENTIAL DUTIES:

1. Develops and maintains a bar product and supplies inventory system for

alcoholic beverages including wines, non-alcoholic beverages and mixers

glassware and paper and other bar supplies.

2. Plans promotional strategies and materials; develops recipes to improve the

beverage program for members and guests.

3. Maintains cleanliness and sanitation of bar areas, glassware, and equipment

through regular inspections.

4. Develops standard operating procedures to help ensure that bars are set up and

operated efficiently.

5. Develops recipe cards for all beverages to ensure that a consistent product is provided at all times.

6. Maintains an adequate supply of liquors, wines, beer, and other beverages with

an effective inventory management system.

7. Recruits, trains, and supervises bar personnel according to

established club procedures. Ensures that posted schedule provides coverage for operations for all food and beverage events and within the restaurant.

8. Ownership of overall bar service standards, training manuals, and hospitality expectations.

9. Develops product and revenue control systems and procedures to help reduce

theft.

10. Assures that all laws applicable to beverage operations are consistently followed.

11. Responsible alcohol service (TIPS / ServSafe Alcohol)

12. Interacts with Purchasing Department personnel relative to the procurement and

receiving of beverage products and supplies.

13. Works with the Food and Beverage Director, Wine Steward, and others to

develop wine lists.

14. Inspects to ensure that the sanitation, safety, energy management,

preventive maintenance and other programs are implemented and complied with

as they apply to beverage operation.

15. Assists with the development of the budget for the Beverage Department; monitors financial information and takes corrective action as necessary to help ensure that financial goals are met.

16. Develops financial records and reports as required.

17. Works with the Accounting Department to ensure that all record-keeping

procedures are consistently followed.

18. Handles complaints from club members, guests and others related to the

Beverage Department.

19. Produces shift reports containing information on member-related issues, cover

counts and any other concerns occurring during that time.

20. Assists with beverage planning and execution for club events, tournaments, and special functions. Keeps current with changing member preferences and industry trends relative to

the beverage operation.

21. Conducts scheduled meetings with bar staff.

22. Attends staff and management meetings.

23. Schedules wine and beer samplings with distributors to continuously improve

variety and quality of beverages available to club members and guests.

24. Monitors bar closing procedures (checklist) and assures that area is secure.

25. Will serve as bartender and server

26. Plans special bar promotions for members.

27. Assures that the policies and procedures for selling alcoholic beverages

are consistently followed in all beverage outlets and at all club functions.

28. May serve as opening or closing manager or manager on duty.

29. Maintains a service log regarding any notable member or guest behavior.

30. Schedules maintenance of all bar equipment to include but not limited to bar taps, dishwasher, soda spouts, coffee machines, etc.

31. Completes other appropriate work assignments as requested by the Food and

Beverage Director.

32. Foster a “One Brays” culture that ensures alignment to values, employee engagement, owner-centricity, and resource sharing.

33. Other duties as assigned.

PHYSICAL REQUIREMENTS:

1. Physically and intellectually capable of operating ten key calculator, computer, and POS system.

2. Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed.

3. Mentally alert, perceptive, and detailed oriented with good reasoning skills. Able to recognize safe working conditions.

4. Capable of working extended hours, to include weekends and holidays as necessary.

5. Able to receive detailed information through oral communication and to make discriminations in sound perceiving their nature with no less than 40db loss @ 500 Hz, 1000 Hz, and 2,000 Hz.

6. Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and moving objects that can weigh up to 60lbs. This can occur throughout the day.

ENVIRONMENTAL REQUIREMENTS:

1. Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays. Must be able to remain focused and work effectively, efficiently, and cheerfully under such circumstances.

2. Must be able to work effectively and cheerfully in an environment, which may be stressful due to adversarial situations resulting from the proper performance of duties.

3. Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks. May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting.

MINIMUM QUALIFICATIONS:

1. Must posses excellent interpersonal and communication skills.

2. Must posses high school diploma/GED.

3. Experience with alcoholic beverage service.

4. Experience with service protocol as outlined in training manual.

5. Comprehensive tableside service skills.

6. Must be confident of skills and ability to make sound independent decisions when appropriate.

7. Willingness to adjust and conform to varying schedules.

8. Tolerant of differing personalities. Maintain a positive attitude and remain professional

9. Prior supervisory skills a plus.

10. Minimum 3 years experience in restaurant environment.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job when circumstances change; e.g., emergencies, rush jobs, changes in personnel, workload, technological developments, etc.