Position Overview:

As the Assistant Bar Manager, is responsible for supporting the Bar Manager in all efforts of managing the floor, training initiatives and assisting with cocktail menu developments as well as assisting the team with all needs. 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

• Responsible of the bar area, supervise the set-up, the restock, the cleanliness and maintain the bar up to standard
• Responsible for the front and back of the house cleanliness and organization.
• 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, greeting, seating, running, bussing, re-setting etc.
• Executes and facilitates service in cooperation with other Bartenders, sommeliers, and managers. Facilitates the communication between the FOH & BOH.
• 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.
• Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.
• Participate in Pre-Shift meetings and train on new menu items.
• The ability to work closely with Bar Manager, DFB 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 with the Bar Manager.
• Conduct monthly beverage inventory while maintaining par levels necessary for the Bar.

Qualifications:

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:  Bachelor’s 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 providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment agreement.