Job Description

Title: Bar Manager

Company: Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion in assets under management and a global portfolio of more than 400 hotels across North America, Europe, the Caribbean, and Latin America. With 30 years of experience, Highgate focuses on innovative hospitality management and developing diverse hotel brands, utilizing advanced revenue management tools to maximize asset value.

Location: Not specified

Overview: The Beverage Manager is responsible for coordinating, supervising, and directing all aspects of beverage outlet operations to maintain profitability and high-quality products and service. This role involves promoting business, reducing employee turnover, managing revenue and payroll budgets, and ensuring high productivity and quality standards.

Responsibilities:

Oversee daily operations of beverage outlets.
Supervise outlet personnel.
Respond promptly to guest complaints.
Collaborate with other Food & Beverage managers.
Keep supervisors informed of relevant issues.
Assist in loss prevention monitoring.
Prepare and submit required reports (wage progress, payroll, revenue, employee schedules, quarterly action plans).
Monitor quality of service.
Ensure compliance with local liquor laws, health, and sanitation regulations.
Enforce standard operating procedures (SOPs) and requisition procedures.
Be visible on the floor and assist staff during busy times.
Organize and conduct departmental meetings.
Conduct staff performance reviews.
Train employees on SOPs and technical tasks.
Ensure adherence to liquor, beer, and wine lists.
Plan and implement beverage menus.
Participate in departmental and hotel training programs.
Interview and hire front-of-house Food & Beverage staff.
Complete tip reporting.
Ensure overall guest satisfaction.
Perform additional duties as assigned by management.

Qualifications:

Minimum 3 years experience in a similar role within a high-volume fine dining environment, including at least 1 year in a leadership position.
Skilled in creating wine and cocktail menus and staff training.
Ability to control costs through purchasing, inventory, storage, and pricing.
Exceptional communication and organizational skills.
Strong hospitality attitude, intellectual curiosity, and emotional maturity.
Commitment to staff development.
Ability to maintain a clean and organized workspace and lead a team.
Advanced knowledge of food, wine, and mixology.
Compliance with liquor laws, health, and sanitation regulations.
Level 1 Sommelier certification is a plus.
Knowledge of financial reporting and data analysis.
Understanding of state, federal, and local employment laws.
Knowledge of safety and hygiene protocols.
Physical ability to exert up to 50 pounds of force occasionally, and/or 20 pounds frequently or constantly.
Flexibility to work long hours as needed.

Compensation: Yearly salary (specific amount not provided).

Bar Manager

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