Bar Manager - West Town Bakery, Wheeling
Full-time 12 hours ago Full Job Description The Bar Manager's organization and prioritization to service must be strong.
They will manage our guests' expectations while directing the team towards executing a memorable service.
While service is one of the most important aspects of this role, equally but potentially more important is the beverage program and execution.
The ideal Bar Manager is responsible for ensuring excellence, creativity and maintaining brand identity, as well as managing profitability of the bar and beverage programs at concept.
This role will serve as leader, coach and mentor to the Bakery and Bar teams by inspiring and teaching skills that will reinforce the core values of The Fifty/50 Management Group.
The Bar Manager will work directly with location leadership to make decisions that will impact the financial health of the business and all of our employees as well as stay aligned with the culture and policies of the company.
The Bar Manager will occasionally assist with cannabis dispensary operations as necessary.
POSITION RESPONSIBILITIES/DUTIES:
Responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions.
Work with the General Manager in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.
Create cocktails and bar menu direction with the General Manager at the location staying consistent with Okay Cannabis and West Town Bakery branding and identity.
Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.
Assist with interviewing, hiring, training, development and retention of qualified hourly employees.
Assist the General Manager with training, coaching and development of the management team in areas including:
store culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills and organizational techniques.
Identify, address and document individual employee performance problems according to standard operating procedure.
Discipline and/or terminate as necessary according to standard operating procedures.
Schedule, conduct and document employee performance reviews according to standard operating procedure.
Identify, train and develop key employees for growth, advancement and promotion.
Promote teamwork among co-workers and employees.
Be hands on with all FOH positions to ensure smooth and efficient service.
Authorize comps and voids for service personnel.
Follow up with employees and co-workers to ensure completion of assigned projects.
Assign employee workstations.
Assure compliance with and uphold applicable policies and requirements of employment laws.
Assure compliance with and uphold applicable Illinois cannabis laws and other cannabis related standards of operations.
Become proficient in all job functions of both FOH and BOH employees.
Organize and conduct periodic informational seminars for employees.
Have thorough understanding of and practice employee handbook, employee benefits and company philosophies.
Write agenda for and conduct periodic management meetings.
Review and amend agenda for shift service meetings (to be conducted by shift manager) Complete projects as assigned in a timely manner.
Perform varied duties to ensure proper restaurant operation according to standard operating procedure.
Create an appropriate atmosphere including lighting, music and temperature levels.
Address customer complaints and problems effectively and courteously on an as needed basis.
Use tact and good judgment when dealing with difficult guests.
Respond to their needs with patience and courtesy.
Ensure adequate evening prep levels based on business levels.
Perform a pre-shift line check to ensure quality of all items.
Perform a pre-shift walk-through in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up to ensure project completion.
Work with the coordinator/expo position to ensure timely and accurate ticket times.
Maintain food quality standards including consistency and presentation.
Assist with the maintenance of portioning and product specifications.
Comprehend and adhere to sanitation guidelines as prescribed by federal, state and local regulations.
Comply with all safety guidelines and procedures.
Identify and communicate inventory and equipment needs to the ordering manager.
Communicate repair and maintenance needs to the appropriate repair source and seek approval from the General Manager regarding costs/expenses of repairs.
Become proficient in the use of equipment and utensils related to the operation of the restaurant.
Become proficient in the use of all restaurant computer equipment, including the Point of Sale system, Time management and reservation systems.
Train Back of House Employees.
Complete daily food orders i.
e.
produce, meat, dry goods, fish/seafood etc.
Assist General Manager with all financial aspects of the restaurant.
Responsible for the security of, and balancing and paring of all cash banks.
Become proficient in and assist the General Manager with all restaurant financial procedures.
Track high cost items according to standard operating procedure.
Inventory and order appropriate restaurant supplies i.
e.
liquor, food, linen, paper goods, cleaning supplies, general restaurant supplies etc.
Perform and extend an end of the month and/or weekly inventory.
Lead by example.
Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Must wash hands regularly according to guidelines.
Comply with all safety and sanitation guidelines and procedures.
Pass a food and beverage test in English with a score of 90% or more.
Pass an Alcohol Awareness test in English with a score of 90% or more.
Maintain a clean and orderly work area.
Be able to stand and walk for an entire shift.
Communicate cordially, effectively and clearly with all employees, managers, partners and guests.
Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
Perform more than one task at a time.
Maintain a positive, pleasant attitude every shift.
Accept direction and constructive criticism from management.
Perform calmly and effectively in an extremely busy and stressful work environment.
Be able to work a variety of hours, days, and shifts, including weekends and increased work schedules.
Work in confined, crowded spaces of variable noise and temperature levels.
Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
EDUCATION and/or
Experience:
Required:
High school diploma or equivalent A minimum of three (3) years of experience in a restaurant as salaried manager or chef This position will require you to be present at our locations at least 4 nights per week while developing your teams.
A highly motivated and energetic personality Effectively communicate in English, in both written and oral forms A strong commitment to excellence in hospitality Interpersonal skills to effectively communicate with all business contacts and team members Working knowledge of health and safety regulations Work varied shifts, including weekends and holidays Maintain a professional, neat and well-groomed appearance Required Skills Ability To Lift 40
Pounds Beer Knowledge Budget/cost Analysis Wine Knowledge Craft Cocktail knowledge Food & Wine Pairings Inventory Spirits/Cocktails Knowledge Staff Education Customer service Experience in a High Volume Environment Menu development Staffing / scheduling.
Estimated Salary: $20 to $28 per hour based on qualifications.
They will manage our guests' expectations while directing the team towards executing a memorable service.
While service is one of the most important aspects of this role, equally but potentially more important is the beverage program and execution.
The ideal Bar Manager is responsible for ensuring excellence, creativity and maintaining brand identity, as well as managing profitability of the bar and beverage programs at concept.
This role will serve as leader, coach and mentor to the Bakery and Bar teams by inspiring and teaching skills that will reinforce the core values of The Fifty/50 Management Group.
The Bar Manager will work directly with location leadership to make decisions that will impact the financial health of the business and all of our employees as well as stay aligned with the culture and policies of the company.
The Bar Manager will occasionally assist with cannabis dispensary operations as necessary.
POSITION RESPONSIBILITIES/DUTIES:
Responsible for assisting the General Manager with the overall operation of a single restaurant as well as overseeing Back of House functions.
Work with the General Manager in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.
Create cocktails and bar menu direction with the General Manager at the location staying consistent with Okay Cannabis and West Town Bakery branding and identity.
Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.
Assist with interviewing, hiring, training, development and retention of qualified hourly employees.
Assist the General Manager with training, coaching and development of the management team in areas including:
store culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills and organizational techniques.
Identify, address and document individual employee performance problems according to standard operating procedure.
Discipline and/or terminate as necessary according to standard operating procedures.
Schedule, conduct and document employee performance reviews according to standard operating procedure.
Identify, train and develop key employees for growth, advancement and promotion.
Promote teamwork among co-workers and employees.
Be hands on with all FOH positions to ensure smooth and efficient service.
Authorize comps and voids for service personnel.
Follow up with employees and co-workers to ensure completion of assigned projects.
Assign employee workstations.
Assure compliance with and uphold applicable policies and requirements of employment laws.
Assure compliance with and uphold applicable Illinois cannabis laws and other cannabis related standards of operations.
Become proficient in all job functions of both FOH and BOH employees.
Organize and conduct periodic informational seminars for employees.
Have thorough understanding of and practice employee handbook, employee benefits and company philosophies.
Write agenda for and conduct periodic management meetings.
Review and amend agenda for shift service meetings (to be conducted by shift manager) Complete projects as assigned in a timely manner.
Perform varied duties to ensure proper restaurant operation according to standard operating procedure.
Create an appropriate atmosphere including lighting, music and temperature levels.
Address customer complaints and problems effectively and courteously on an as needed basis.
Use tact and good judgment when dealing with difficult guests.
Respond to their needs with patience and courtesy.
Ensure adequate evening prep levels based on business levels.
Perform a pre-shift line check to ensure quality of all items.
Perform a pre-shift walk-through in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up to ensure project completion.
Work with the coordinator/expo position to ensure timely and accurate ticket times.
Maintain food quality standards including consistency and presentation.
Assist with the maintenance of portioning and product specifications.
Comprehend and adhere to sanitation guidelines as prescribed by federal, state and local regulations.
Comply with all safety guidelines and procedures.
Identify and communicate inventory and equipment needs to the ordering manager.
Communicate repair and maintenance needs to the appropriate repair source and seek approval from the General Manager regarding costs/expenses of repairs.
Become proficient in the use of equipment and utensils related to the operation of the restaurant.
Become proficient in the use of all restaurant computer equipment, including the Point of Sale system, Time management and reservation systems.
Train Back of House Employees.
Complete daily food orders i.
e.
produce, meat, dry goods, fish/seafood etc.
Assist General Manager with all financial aspects of the restaurant.
Responsible for the security of, and balancing and paring of all cash banks.
Become proficient in and assist the General Manager with all restaurant financial procedures.
Track high cost items according to standard operating procedure.
Inventory and order appropriate restaurant supplies i.
e.
liquor, food, linen, paper goods, cleaning supplies, general restaurant supplies etc.
Perform and extend an end of the month and/or weekly inventory.
Lead by example.
Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
Must wash hands regularly according to guidelines.
Comply with all safety and sanitation guidelines and procedures.
Pass a food and beverage test in English with a score of 90% or more.
Pass an Alcohol Awareness test in English with a score of 90% or more.
Maintain a clean and orderly work area.
Be able to stand and walk for an entire shift.
Communicate cordially, effectively and clearly with all employees, managers, partners and guests.
Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
Perform more than one task at a time.
Maintain a positive, pleasant attitude every shift.
Accept direction and constructive criticism from management.
Perform calmly and effectively in an extremely busy and stressful work environment.
Be able to work a variety of hours, days, and shifts, including weekends and increased work schedules.
Work in confined, crowded spaces of variable noise and temperature levels.
Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
EDUCATION and/or
Experience:
Required:
High school diploma or equivalent A minimum of three (3) years of experience in a restaurant as salaried manager or chef This position will require you to be present at our locations at least 4 nights per week while developing your teams.
A highly motivated and energetic personality Effectively communicate in English, in both written and oral forms A strong commitment to excellence in hospitality Interpersonal skills to effectively communicate with all business contacts and team members Working knowledge of health and safety regulations Work varied shifts, including weekends and holidays Maintain a professional, neat and well-groomed appearance Required Skills Ability To Lift 40
Pounds Beer Knowledge Budget/cost Analysis Wine Knowledge Craft Cocktail knowledge Food & Wine Pairings Inventory Spirits/Cocktails Knowledge Staff Education Customer service Experience in a High Volume Environment Menu development Staffing / scheduling.
Estimated Salary: $20 to $28 per hour based on qualifications.
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