Bar Manager

Hospitality:

• Liaises between the FOH and culinary team during service.
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.
• Manages hourly employees in their daily responsibilities at COTE, providing clear, effective direction.
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.
• Performs all back office POS functions including employee profile and menu creation.
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services. Develop and execute regular educational programs and training on cocktails, spirits, and beer for the service team.
• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Bar Program:

• Manages and collaborates with the Head Bartender to develop and drive all aspects of a seasonally rotating cocktail menu, including staff training and menu updates, at the direction of the Principal Bartender.
• Proactively maintain a comprehensive and orderly spirits list and an evergreen database of COTE cocktails including recipes and costing.
• Expand our contract offerings in order to effectively drive sales in conversation with the Principal Bartender.
• Develop, implement, and drive beverage programs and promotions to build repeat customer business, grow word of mouth, and drive sales while effectively controlling costs.
• Develop Steps of Service and Standard Operating Procedures for the bar program in conjunction with the General Manager and Principal Bartender.

• Orders products and other supplies to maintain the COTE bar programs, including glassware and bar consumables.
• Oversees all financial operations for the bar program on a daily basis: inventory and EOM COGS reporting, invoice closing and GL management, liaising with the accounting team to troubleshoot AP issues.
• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Principal Bartender.

Staff Management:

• Interviews, hires, trains, supervises, manages, mentors, coaches, counsels, and evaluates hourly COTE employees
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions
• Create and maintain restaurant service manuals
• Resolves team member or customer conflicts through COTE complaint handling procedure
• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Managers approval
• Ensures that all team members are educated on Company products and services
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. 
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Ability to execute steps of service in adherence with company policy.
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Extensive knowledge and expert execution of classic and house beverages.