Assistant Lobby Bar Manager

Description

JOB OVERVIEW:

Provide direction and leadership to beverage staff. Implement and maintain a service and management philosophy which serves as a guide to retrospective staff. Take orders, retrieve, and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously and efficiently. Assist in the maintenance of the outlet area and equipment.

REPORTS TO: Lobby Bar Manager, Assistant Director of Food & Beverage.

SUPERVISES: BarBarbacks,Bartenders and Cocktail Servers.

WORK ENVIRONMENT:

Beverage outlet, service areas and Banquets.

Job involves working:

• under variable temperature conditions.
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust.
• around chemicals.

KEY RELATIONSHIPS:

Internal: Staff in Beverage, Kitchen/Stewarding, Restaurant, Front Desk, Housekeeping and Engineering.

External: Hotel guests/visitors, vendors and contractors. SCHD Health Inspector, Pest Control.
ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy.
4. Always maintain positive guest relations.
5. Be familiar with all hotel services/features to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
8. Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
9. Maintain knowledge of the characteristics and description of every wine/champagne by the glass and major wines on the wine list.
10. Maintain complete knowledge of designated glassware and garnishes for each drink.
11. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
12. Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of assigned outlet.
13. Obtain assigned bank and ensure accuracy of contracted monies. Always keep bank secure.
14. Obtain outlet keys from Security.
15. Complete opening side duties:

• • Fold/stack cocktail napkins.
  • Stock swizzle sticks, straws, matches.
  • Line cocktail trays.
  • Stock glassware.
  • Place ashtrays with matches on tables for outdoor functions only.
  • Restock supply cabinet.
  • Prepare bowls of bar snacks, place on tables at opening.

1. Inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies.
2. Greet guests and take their orders (food and beverage), utilizing suggestive/upselling techniques.
3. Input orders into system and ensure transmission is verified by Bartender/Kitchen.
4. Legibly document orders when system is down and distribute orders to respective associate for preparation of order; follow call procedures at the bar.
5. Retrieve orders from designated areas and serve to guests.
6. Provide club service for designated beverages.
7. Open and serve wine/champagne bottles.
8. Prepare and serve cappuccino and espresso.
9. Answer phones according to Peabody Service Excellence® practices.
10. Replace ashtrays with 2 butts with clean ashtray by using capping method (smoking bar only).
11. Remove soiled wares from tables to dishwashing area.
12. Present guest checks and process payments.
13. Adhere to all cash handling and credit policies/procedures.
14. Extend courteous salutations when guests leave outlet and invite them to return.
15. Clean and reset tables immediately after guests depart.
16. Clearly communicate last call at designated closing time to guests.
17. Collect and report tips at the end of assigned shift.
18. Use all chemicals in accordance with OSHA regulations and hotel requirements.
19. Complete closing side duties:

• • Properly store all reusable goods.
  • Remove snack bowls from tables at closing.
  • Remove all items from tables; place clean items in designated areas; wipe clean all surfaces of tables.
  • Restock supply cabinet.
  • Secure all storage areas.

1. Complete all closing reports in the POS system.
2. Monitor and ensure table maintenance procedures are followed.
3. Respond to all pages by beeper or radio promptly.
4. Follow maintenance program and cleaning schedule.
5. Restock office supplies.
6. Legibly document pertinent information in outlet logbook.
7. Document maintenance needs on work orders and submit to Manager/Supervisor.
8. ServSafe® food certification.
9. TIPS Training certification within 60 days of employment.

SECONDARY JOB FUNCTIONS

1. Relieve Bartender when assigned.
2. Update beverage menus and wine lists.

Requirements

QUALIFICATIONS

Essential:

1. Fluency in English, both verbal and written.
2. Provide legible communication and directions.
3. Compute basic arithmetic.
4. Food handling certification within 60
5. Minimum 18 years of age to serve alcoholic beverages.
6. Ability to:

• • perform job functions with attention to detail, speed and accuracy.
  • prioritize, organize, and follow up.
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  • follow directions thoroughly.
  • understand guests' service needs.
  • work cohesively with associates as part of a team.
  • work with minimal supervision.
  • maintain confidentiality of guest and associate information and pertinent hotel data.
  • ascertain departmental training needs and provide such training.
  • direct performance of staff and follow up with corrections when needed.
  • satisfactorily communicate with guests, management, and co-workers in a courteous, empathetic and discreet manner.
  • maintain regular and punctual attendance.
  • adhere to Peabody grooming standards.
  • exemplify Peabody Service Excellence®.

1. Knowledge of various drink recipes and beverage service standards.
2. Experience in cash handling.
3. Perform Bartender/Server duties when needed.

Desirable:

1. High school graduate or equivalent vocational training certificate, some college.
2. Previous experience as a bartender.
3. Experience with computers, calculators, or word processors.
4. Ability to suggestively sell.
5. Ability to input and access information in the property management system/point of sale system/computers.
6. Previous guest relations training.
7. Certification of previous training in liquor, wine, and food service.
8. Certification in CPR.
9. Able to input purchases, transfers, and cost in IP system.
10. Participate in scheduling and payroll functions.
11. Food handling managers card within 60 days.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting up to 300
2. Endure various physical movements throughout the work areas and move freely.
3. Reach forearm above head.