Job Title: Bar Services Manager
Department: Food and Beverage
Reports To: Food and Beverage Operations Manager
Status: Seasonal, Exempt Salary, Benefitted
This position is responsible for the daily operations for the front of house operations in the bars. Main responsibilities involve ensuring operations run at a high level of customer service and employee experience while meeting the budgeted margins. The Beverage Services Manager is also responsible for providing beverage expertise and operational support to the banquets department. This position must see teamwork, employee morale, and a positive work environment as a priority while providing support, direction, and assistance to all staff members; helping them maintain a “Fast, Friendly, Flexible and Fun” attitude. Duties include maintaining clear and open communication with staff members and all other departments within the resort and the parent company.
- A minimum of three years food and beverage management experience in a fast paced, high volume, food and beverage operation.
- High School Diploma or G.E.D.
- Possess strong understanding of and apply sound financial techniques to purchasing and personnel management.
- Experience training, directing, and motivating others.
- Must be highly organized with the ability to work under pressure.
- Ability to work as a team member with other management and supervisory positions.
- Possess excellent communication skills.
- Proven leadership skills, demonstrated planning ability and vision.
- Must be a problem solver, self-motivated and self-directed.
- Must be competent in Microsoft office applications, specifically Word and Excel.
- Conversational Spanish a plus.
- Employment in this position is subject to a satisfactory background screening.
- Must be comfortable with the changing dynamics of a seasonal business.
- Knowledge of time keeping and inventory control software applications a plus.
- Monitor all daily operations to ensure that customer service and quality levels are being met.
- Assist in staff recruitment
- Interview, hire, and train all bar services employees.
- Plan, assign, and direct work.
- Appraise performance; reward and discipline employees.
- Address complaints and issues and resolve problems.
- Continuously review and implement programs to drive revenue per skier.
- Maintain clean, well-organized, and well-maintained facilities in compliance with Stevens Pass and Washington State mandated standards.
- Implement philosophies of the leadership program into daily management practices.
- Ensure the production of the best possible product, attractively presented and efficiently served.
- Establish the daily operating procedures and oversee the implementation for all food and beverage outlets within the department.
- Ensure labor and beverage cost controls are in place and percentages are being met.
- Responsible for the purchase of all products, supplies and small equipment as needed throughout the season via the established Stevens Pass procedures.
- Authorize payment of bill incurred by department and cost account such bills.
- Effectively work with Buildings & Grounds and inventory staff to ensure proper delivery and receipt of all orders for the departments.
- Ensure that proper controls are in place with cash handling procedures.
- Produce inventories, reports, and other paperwork as required in a timely manner.
- Participate in weekly management meetings and other company activities
- Handle customer relations and/or employee problems that may arise, making consistent decisions to resolve conflict.
- Schedule and implement entertainment and promotions in Bars.
HUMAN RESOURCES MANAGEMENT
- Listen to employees; understand their concerns and questions through regularly scheduled staff meetings as well as one and one interactions.
- Represent the views of staff to management.
- Represent the views of the company to the employees.
- Delegate responsibility to supervisors.
- Motivate employees to perform under challenging conditions.
- Maintain high staff morale.
- Develop outline for preseason functions including hiring, training, and startup procedures
- Hire qualified employees who are motivated to be at Stevens Pass.
- Coordinate staffing levels for the FOH restaurant facilities on a daily and weekly basis.
- Conduct constructive employee reviews.
- Record corrective discussions.
- Produce a staff manual and update as needed, clearly outlining policies, procedures, and expectations of the department, division and company.
- Assist the division director in planning and preparing the operating and capital budgets.
- Plan, develop, and implement goals, objectives and policies for these departments.
- Apply daily and weekly examinations of revenue, expense, and labor reports.
- Frequently review with the supervisory staff to maintain familiarity and stay on target with budget objectives.
- Assess financial performance and adjust operations to meet or exceed goals.
- Organize beverage aspects of banquets and catering in outlet.
- Other duties as required by Stevens Pass management
- Be knowledgeable about the ski area and all food and beverage services.
- Show up to work on time and in uniform.
- Provide a positive attitude towards the workplace, co-workers, and guests.
- Effectively communicate with co-workers, supervisors, and managers.
- Maintain the ability to work unsupervised in a manner that is professional and consistent with department policies and procedures.
- Maintain a detail oriented focus, ensuring that all steps are taken to develop and implement training and development programs.
- Ensure duties/projects/tasks are completed in a timely and accurate manner.
- Ensure FOH and BOH staff are being treated respectfully and professionally.
- Apply good judgment when dealing with customer service situations that are not clearly defined by department policies and procedures.
- Maintain knowledge of and act according to the guidelines of the Food and Beverage Manager and Supervisor Behavioral Expectations.
CERTIFICATES, LICENSES, REGISTRATIONS
Washington state food handlers permit and Washington state liquor control board class 12 liquor permit.
PHYSICAL DEMANDS AND WORK
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include distance vision, peripheral vision, and ability to adjust focus. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, outside weather conditions, extreme cold, and risk of electrical shock. The noise level in the work environment is usually moderate but may be loud on occasion.