Senior ABAR Manager

About the Role

Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Responsibilities

• Implements agreed upon beverage policy and procedures throughout the property and manages in compliance with all local, state and Federal beverage and liquor laws.
• Manages beverage control including days on hand, perpetual inventory, bar pars, portion control, cost controls, beverage potentials, mix of sales analysis, issue & returns, and period end inventory.
• Monitors adherence to all liquor control policies and procedures and manages inventories according to budget and business levels.
• Comprehends budgets, operating statements and payroll progress reports; participates in managing department controllable expenses to achieve or exceed budgeted goals.
• Assists with developing menus and promotions; attends pre- and post-convention meetings as needed to understand group needs.
• Trains staff on liquor control policies and procedures; supervises staffing levels to ensure guest service, operational needs and financial objectives are met.
• Communicates critical information to Bar/Lounge staff, provides feedback to improve service performance, and participates in corrective action and orientation programs.
• Maintains food handling and sanitation standards; provides excellent customer service, interacts with guests for feedback, and responds effectively to guest problems and complaints.

Qualifications

• High school diploma or GED and 4 years experience in food and beverage, culinary, or related professional area; OR
• 2-year degree from an accredited university