Mezquite Bar Manager at Pullman Market – San Antonio, Texas

Position Summary:

The Bar Manager is responsible for managing daily operational responsibilities, typically in support of

the Bar Director. This position focuses on growing as a leader in the space while learning administrative duties. This manager oversees the bar, assists the AGM, and acts as a liaison for the Bar Director.

Operational Responsibilities:

• Oversee the staff setup and breakdown the restaurant, assigning and checking daily side work
• Hold daily line ups with staff to review reservations, nightly focus, and menu changes.
• Maintain POS menus and settings and troubleshoot when necessary.
• Ensure ERHG service and hospitality standards are met during every service
• Prepare End of Day emails to company managers to communicate the restaurant's daily performance.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Be a leader in hospitality. Set the example for the rest to follow.
• Build lasting relationships with our guests by touching tables and making connections.
• Be an ambassador of our product and service. Tell the story of what makes us special to our guests and team members.

Additional Responsibilities:

• Service Leader: Be a daily ambassador in the bar, driving positivity, service standards, hospitality standards and teamwork. Always looking for opportunities to improve hospitality, service, and efficiencies in all areas of the restaurant - both in and out of the realm of the bar. Represent yourself and the company professionally at all times, including outside of work, especially in other industry settings.
• Bar Team Training: Oversee the day-to-day training of new members to the bar team, work with the GM to fill out the training manual with trainees while instilling our hospitality and services standards.
• Staff Training & Education: Responsible for training new hires on the current cocktail list, assisting the AGM in updating cocktail and spirit training materials as needed, continued education on the current lists and training the team on new additions. Help encourage a constant push to learn amongst the team. Lead weekly trainings during line up on cocktails and spirits
• Communication: This position is a liaison between the bar team and FOH management. It is their role to vocalize any
• potential operational issues to in-house management and the Bar Director.
• Bar Program: Assist Bar Director in special spirit-focused events as well as research & development for the cocktail list
• Orders: Provide daily updates to the AGM concerning low and 86’d bar items.
• Inventory: Conduct a bi-weekly inventory using Binwise.
• Prep: Oversees weekly prep for the bar including production of all syrups and infusions. Tests daily batches from other team members to ensure consistency of product.
• Events: Communicate with Events Team regarding event cocktail selection and prep
• Cleanliness: Ensure the daily opening and closing checklists are being completed appropriately
• Reviews: This position will receive bi-annual performance reviews from the Assistant General Manager and the Bar Director.

Financial Responsibilities:

• Constantly drive sales through OpenTable efficiencies, staff trainings, community outreach, working diligently with the events & reservations and marketing teams.
• Help manage daily cash flow
• Attend bi-weekly manager meetings with partners and corporate to analyze weekly profit & loss statement.

Staff Responsibilities:

• Constantly work towards high team morale and a healthy positive work culture.
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, and acting as a leader of hospitality in the space

Food & Beverage Requirements:

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bars, and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Maintain professional restaurant image, including restaurant cleanliness (inside and out), proper uniforms, and appearance standards.
• Must be ServSafe Manager certified and uphold all ServSafe guidelines.
• Must be TABC certified.

Accountabilities:

• Keep GM, AGM, & Bar Director fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action when able
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
• Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
• At all times provides a favorable image of ERHG, including restaurant cleanliness (inside and out) and upholding staff appearance standards.
• Attend bi-weekly FOH/BOH meeting to keep management communication strong
• Perform other duties and responsibilities as required or requested by corporate and partners.

Personal Requirements:

• Passion for hospitality, merchandising, organization, and made local
• Self-discipline, initiative, leadership ability and pleasant, approachable nature
• Ability to lead by example with a neat and clean appearance.
• Ability to motivate employees to work as a team and maintain engagement
• Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
• Must possess good communication skills
• Posses a can-do, team-oriented, flexible attitude

Working Conditions:

• A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Benefits:

• 3 Weeks PTO annually (15 days)
• 3 Sick Days annually
• $3000 Educational Stipend annually
• Employer Contribution to Health Insurance, $200/month
• 50% discount at all ERHG Restaurants
• Wine Exam Reimbursement and Employee Wine Purchase Program - Cost + 20%
• 8 Weeks Paid Parental Leave
• Up to 5 days Bereavement Leave
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000