The Lead (supervisor) Bartender of Food & Beverage will oversee the daily operations of the FOH. This may include management of dining areas, food and beverage operations, and bar operations. #magnolia

• Functioning as line-employee responsibilities (serving & bartending) pending staffing needs.
• Ensure guests are greeted and follow-up with service steps throughout the shift.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of:
  • All liquor brands, beers and non-alcoholic selections available to the outlet.
  • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
  • Designated glassware and garnishes for drinks.
  • All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Daily menu specials.
  • Guest room layout, locations and room numbers/names.
  • Manual system procedures.
  • Daily house count, arrivals/departures, VIPs.
  • Scheduled in-house group activities, locations and times.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to Manager. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Ensure that assigned staff reports to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.l.
• Inspect table/set-ups; check for cleanliness, neatness and agreement with guest's order and departmental standards; rectify deficiencies with respective personnel.
• Ensure that all orders are delivered within designated timelines.
• Assist staff with their job functions to ensure optimum service to guests.
• Monitor and ensure that all tables/trays are removed from tables according to department procedures.
• Assist in taking guests' orders, following specified procedures, as necessary to ensure department standards..
• Monitor dining rooms for seating availability, service, safety, cleanliness and well-being of restaurant guests.
• Organize, coordinate and direct staff in set-up, service and breakdown of hospitalities in accordance with departmental standards; follow up on special arrangements with respective personnel.
• Check bar set-ups, buffet/reception tables and coffee breaks for cleanliness, attractiveness and layout; ensure agreement with function order and department standards; resolve any problems. Ensure replenishment of items as specified and requested by group contact.
• Organize, coordinate, direct staff in set-up, delivery and retrieval of amenities in accordance with departmental standards.
• Ensure all closing duties for staff are completed before staff sign out.
• Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale..
• Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform and name tag when working.
• Hold pre-shift meetings and ensure department training requirements are met monthly.
• Communicate with guests and receive feedback.
• Stay on the floor during peak hours.
• Perform any other duties assigned by the restaurant management.
• Review status of assignments and any follow-up action with Manager and/or on-coming Supervisor.

Additional Duties & Responsibilities:

• • Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, vendors, management and co-workers, both in person and by telephone.
  • Must be able to work in a fast-paced environment and multitask.
  • Prior serving and bartending experience required.
  • Must be able to work flexible shifts including nights, weekends, and holidays.
  Must have a strong attention to detail as well as strong customer service skills

• Previous Food and Beverage experience in a fast-pace and high volume restaurant
• Provide legible communication.
• Compute basic arithmetic.
• Ability to:
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Works cohesively with co-workers as part of a team.
• Works with minimal supervision.
• Maintain confidentiality of guest information and pertinent hotel data.
• Ascertain departmental training needs and provide such training.
• Direct performance of staff and follow up with corrections when needed.

Experience, Education, & Licensure:

• • High school diploma required.
  • 1 year of experience in food and beverage supervision.
  • Must have and maintain food and beverage certifications

Compensation:

open to discuss