The Manor Bar - Manager

• Manage venue financials and profitability
• Motivate, coach, and lead the team
• Ensure venue runs effectively meeting all Company standards
• Maintain complete knowledge of departmental policies and service procedures
• Ensure guest satisfaction with dining experiences
• Manage a team of food and beverage professionals
• Maintain complete knowledge of classic cocktails, wine, champagne, liquor, beers, and menu items
• Strictly abide by state liquor regulations
• Check storage areas for proper supplies, organization, and cleanliness
• Establish par levels for supplies and equipment
• Create exceptional beverage and guest experiences with Chief Mixologist
• Review sales and resolve discrepancies with accounting
• Prepare weekly work schedules
• Manage and direct all F&B associates
• Interview, hire and onboard new associates
• Conduct performance reviews
• Provide feedback and handle disciplinary problems
• Conduct daily pre-shift meetings
• Attend daily and weekly division and hotel meetings
• Inspect grooming and attire of staff
• Analyze and participate in weekly labor meetings
• Ensure staff report to work as scheduled
• Coordinate proper breaks
• Monitor staff performance
• Assign work and side duties
• Inspect table set-ups and bar environment
• Manage guest relations
• Anticipate guests' needs
• Monitor and handle guest complaints
• Maintain cleanliness of departmental equipment and work areas
• Assist bar staff
• Manage void checks
• Run system-closing reports
• Ensure closing duties completed
• Conduct formal training programs
• Prepare payroll and tip distribution records
• Complete work orders
• Document pertinent information in department logbook
• Contribute to marketing and programming of outlets
• Exhibit friendly and courteous manner

• Minimum one year as a Bar Manager
• Minimum two years’ experience as Assistant Bar Manager or Head/Lead Bartender
• Must have a current and valid Food Handler Certification
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID
• Minimum 21 years of age to pour alcoholic beverages
• Diploma/Some College or an equivalent combination of education and work-related experience

• Experience with a luxury or ultra-luxury property or brand is preferred
• Hotel operational exposure (i.e., F&B) is preferred
• fluency in other languages preferred

May be eligible for bonuses