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SUMMARY OF POSITION:
Utilize their experience, skills, and creativity to create extraordinary cocktails and develop the best liquor, beer, wine, and bar mixer selection in addition to controlling COGs, labor cost, and operating costs. Oversee the bar team members, bar management team, and overall bar operations at each location.
OUR MISSION:
Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance while maximizing profit through sales growth and meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget.
DUTIES & RESPONSIBILITIES:
Bar Training
Assist with and help create bar training material, specs., checklists, spreadsheets etc. for all restaurants.
Ensure that all bartenders are trained using the proper Company training materials, specifications, policies and procedures.
Ensure that all training material, policies, and standards are being followed and maintained by the bar team(s).
Ensure all bar team members are 100% knowledgeable of all recipes, portions, presentations, garnishes, mixing procedures, proper ingredients, pricing, etc.
Assist with the maintenance and updating of all company bar training materials.
Constantly be training and developing bar team members into becoming our next lead bartenders and Bar Managers.
Constantly be training, developing, and leading the Bar Managers to perform on the highest level and ensure every drink gets delivered to our guests with the best flavor, presentation, freshness, portion control, etc.
Train bartenders to become entertainers, as they are always on-stage performers behind the bar and are always required to be outgoing and engage with our guests.
Train bartenders on best methods to start conversations and fully engage with our guests and how to build personal relationships with their bar guests that will then turn them into “regulars”.
Train bar team members how to utilize their personal social media accounts to grow their bar sales, bar business, and bar regulars.
BAR STAFFING & SCHEDULING
Approve, ensure, assist with and double check that all bar work schedules are prepared accurately, on time and within budget.
Ensure that all bars are maintaining proper staffing levels for all positions
Develop and train Bar Managers on how to schedule for proper sales volumes and how to maintain our labor costs within our budgets.
Ensure, participate in and assist the Bar Managers and GM’s in being proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with the Bar Managers and GM’s on this responsibility.
Ensure that Overtime is only given when necessary and that the store managers are cutting staff in the proper order
Assist with the scheduling, preparing, and leading of bar team meetings. Bar meetings must be held at least once every 2 months. Bar Management meetings must be held bi-weekly.
Bar Staff Supervision
Oversee and supervise all Bar Managers and bar team members.
Oversee all restaurant’s bar team’s daily duties and ensure all company standards, policies, specifications, and procedures are being met. This will be accomplished through holding Bar Managers accountable for their actions.
Ensure daily checklists and prep sheets are being filled out, completed and filed 100% correctly.
Ensure order guides are being filled out and completed 100% correctly.
Show leadership through hard work, loyalty, dedication, honesty, and integrity to all team members and the company.
Earn and maintain the respect of your fellow managers and team members through hard work, honesty, dedication and strong Leadership.
Assist with and oversee the disciplinary actions of bar team members.
Assist with firing of bar team members. This will be accomplished through working directly with the General Manager and Bar Manager of each restaurant.
Interview and participate in the hiring of Bar Managers and Lead Bartenders.
Ensure all Liquor, Beer, Wine, and Bar Mixer supplies are accounted for.
Ensure that there is no internal theft and that we are keeping product waste to a minimum.
Oversee and constantly be developing/training the Bar Managers and Lead Bartenders to perform at the highest levels.
Host bi-weekly meetings with the Bar Managers.
Attend a bi-weekly meeting with each stores GM and FOH Supervisors.
Keep constant communication with each stores GM and FOH Supervisors to develop, train and execute practices that will eliminate FOH issues with bar performance.
Acknowledge and reward your Bar Managers and bar team members for their great performance.
Ensure your Bar Managers are holding their staff 100% accountable for their actions and ensure Bar Managers are making the staff follow all the Company’s Policies, Procedures, and Specifications.
Participate in and ensure that we are properly “Writing Up” the bar team when team members do not follow the Company’s policies and procedures.
Hold all the bar managers and bar team members 100% accountable for their actions.
Be hands on with your bar manager and bar team members and leading them with your actions and earning their respect.
Bar Drink Standards, Quality Control, and Creation
Work directly with the Owner, Bar Managers, and bar team members to research and develop the best tasting and most beautiful bar drinks possible.
Research and Development (R&D) of new and classic cocktails, liquors, beers, wines, mocktails, bar mixers, garnishes, glassware, and techniques will be a constant practice of the Corporate Beverage Director.
Ensure all Restaurants’ overall drink quality meets or exceeds the highest standards. These standards will be set by the Corporate Beverage Director and the Owner.
Research, develop, execute, and train the bar team on new drink recipes, ingredients, and drink presentations.
Ensure and enforce that all drink recipes, ingredients, and drink presentations meet the company specs.
Ensure all beer, liquor, wine, mocktails, and N/A beverages are priced correctly and meet our budgeted costs.
Ensure that all drinks, mixers, and garnishes are portioned and priced within the company’s standards, specs. and budgets.
Oversee and ensure that all drinks and garnishes are to the highest standards and company specs.
Ensure and enforce that all shelf life specs. are followed (i.e. wine, garnishes, and Island Oasis).
Oversee and ensure that all recipes and mixing procedures are followed 100% during drink preparation.
Ensure all drinks are delivered appropriately hot or cold to the guest and as quick as possible.
Ensure service well drinks are executed with speed and accuracy. Remember that the service well comes first.
Develop and execute new practices to ensure that our guests receive their drinks in a timely manner at the proper temperature.
Create, train, and roll out new bar menus at least twice per year.
Oversee, develop, and enforce practices that ensure that all drink orders are prepared 100% accurate according to the guest’s order.
Research, create, develop, price, and train each restaurants’ bar team on our monthly drink specials.
Ensure and enforce that we are creating and serving the highest quality, best tasting and best-looking bar drinks in addition to providing a variety of beers, the best selection of liquors and wines, the highest quality bar mixers, and the freshest of ingredients and garnishes to always meet our ultimate goal to be the best in our industry.
Ensure all bar glasses served are 100% clean, polished, and are not chipped or cracked.
Ensure glassware is served chilled or heated when appropriate.
Cash Handling and Theft Prevention
Oversee and ensure that Bar Managers and bar team members are being 100% honest in their Comps, Voids and Promos.
Oversee and ensure that all safe balances are maintained at their correct levels and that NO paid outs are made from the safe’s money.
Ensure that all petty cash amounts are accounted for, balance, and are used properly.
Oversee and ensure Bartenders are NOT over pouring and/or stealing.
Ensure that the liquor, beer or wine that is rung up is the liquor, beer or wine that is poured.
Ensure NOTHING is given away for free.
Ensure every product that goes across the bar is accounted for. All products must be rung up or written on the waste/spill sheet. All wastes/spills must be approved per shift by the MOD.
Ensure complimentary bar drinks or beer are for well deserving/good guests not undeserving guests. ex. boyfriends and girlfriends.
Ensure that local discounts are only given to our local guests.
PURCHASING
Negotiate with suppliers and vendors to obtain all stores the most competitive purchase prices possible.
Negotiate purchase of private label liquors, beers, wines, and bar mixers.
Assist with and negotiate long term purchasing contracts and long-term product buy-ins.
Hold Vendors accountable and give them notice of improper pricing.
Ensure and assist the Bar Managers with shopping their prices on a weekly basis to ensure we purchase from the proper vendors.
Ensure all LBW purchases meet or exceed our Drink Quality Specs and Standards.
Oversee and ensure that all purchases are properly checked in and that the correct prices were charged and updated in inventory.
Ensure that all bar mixers and garnishes from vendors are accepted at its highest point of freshness and that our vendors have used proper food handling practices.
Ensure that all of our on hand and purchased beer is fresh and not expired.
Ensure that all the specified glassware, smallwares, and bar supplies are purchased from the proper vendors at the correct prices.
Assist with and ensure that the Bar Managers received exactly what they are ordering.
Hold our vendors’ salespeople 100% accountable for our orders and product quality.
Ensure each bar maintains proper inventory of bar glasses, smallware, bar tools, etc.
Cost Control
Oversee and ensure each store’s Bar budgeted labor costs are being met.
Assist with and ensure that each store’s budgeted liquor, beer, wine, bar mixers, and bar supplies costs are being met. This will be accomplished through proper purchasing, portion control and product handling.
Ensure each stores’ budgeted fixed and variable Operating Expenses are being met.
Create, educate, and execute ideas, policies and procedures to help the Company reduce pour costs while maintaining and increasing drink quality.
Ensure all restaurants complete their weekly inventory and generate a cost of goods sold for liquor, beer, wine, and bar mixers.
Ensure all restaurants complete their monthly inventory and generate a cost of goods sold for liquor, beer, wine, and bar mixers.
Create, educate, test, and oversee proper portion control methods, procedures, and portion control tools.
Ensure all portions are executed 100% to our recipes and plate specifications.
Ensure product waste, comps, and spills is kept to a minimum and properly documented.
Ensure and enforce that proper drink preparation procedures are being followed in order to produce consistent, high quality drinks and to help control costs.
Cleanliness/Maintenance/Health Score
Ensure the entire bar, coolers, and equipment are maintained, working properly and cleaned to the highest standard.
Ensure equipment preventative maintenance schedules are followed for all bar equipment.
Ensure all bar glasses, mixing utensils, smallware, etc. are properly washed, sanitized, and stored 100% clean.
Work directly with the Maintenance Supervisor to ensure all the bar maintenance and repairs needs are being completed in a timely and professional manner.
Create, develop, and implement new strategies to help reduce bar repairs and maintenance costs.
Ensure 100% of all bars is kept 100% clean, sanitized, disinfected, and that all staff follow proper food and drink handling procedures.
In every bar ensure all Health Department rules and codes are being followed by all bar team members. Health Inspection scores are equal to or greater than a score of 95.
Ensure all pest control issues are reported and resolved immediately.
Hold the Pest Company accountable for actions and ensure that the pest control company performs their job to the highest standards.
Corporate Office
Ensure that the Bar Managers are delivering and/or emailing all the proper daily, weekly, and monthly paperwork to the Corporate office on time and ensure that all the paperwork is filled out 100% correctly and placed in the proper location.
Ensure all daily, weekly, and monthly bar deadlines are being met.
Oversee and ensure that all the Bar invoices are properly coded.
Oversee, participate in, and ensure that all Bar end of the month inventories are completed accurately, on time, and properly delivered to the Corporate office.
QUALIFICATIONS:
REQUIRED
Experience with LBW Purchasing, Storing, Sanitation, and Inventory Practices and Procedures
Experience with developing and implementing successful training policies and procedures.
Knowledge of Restaurant Safety and Sanitation
ServSafe Certification
Experience with Labor Cost Control and Labor Scheduling
Experience with Inventory Control Procedures
Experience with Cost of Goods Sold control
Basic labor laws and human resources practices
Proficient Math Skills
Outstanding skills in leadership, interpersonal communication, and staff development
Demonstrate honesty, loyalty, integrity, and hardwork
Proven track record in managing a budget and cost controls to optimize profits and ensure success.
Must be able to read, analyze, and interpret business records and statistical reports.
Excellent communication skills both written and verbal.
Exceptional organizational skills to manage an operation with many moving parts.
Proficient at Microsoft Excel
Proficient at Microsoft Word
Proficient at POS Systems
Has a sense of urgency, thrives in a fast-paced environment and has a guest focus mentality
Ability to drive sales and guest service initiatives by motivating team members.
Strong track record of training and developing Managers from within.
Experience in Front of House operations while promoting superior service and guest hospitality.
Experience in personnel management including hiring, supervision, evaluation, succession planning, and terminations.
Highly motivated, self-directed, and results-oriented, with the proven ability to solve complex problems.
Able to identify opportunity areas and create plans for action.
Ability to work calmly and effectively under pressure.
Willing to put in as many hours possible as the job demands.
Must strive to be an industry and market leader.
Self-motivated, organized, and ability to problem solve.
Minimum of 10 years restaurant industry experience required.
Minimum of 5 years of experience as a Bar Manager
Minimum 5 years of experience as a Bartender.
PREFERRED
1-2 Years of Multi-Unit management
BENEFITS:
$70,000 to $80,000 per year – Dependent upon experience and qualifications
Quarterly Bonus
Paid Vacation
Health Insurance Contribution
College Tuition Reimbursement
Please email employment@kennedy-concepts.com a copy of your resume.
Vacancy expired!