Lobby Bar Manager

About the Role

Responsible for bar/lounge daily shift operations and supervision of staff. Assists with promoting the lounge, menu planning, maintaining standards, supporting servers during peak periods, and managing property liquor inventories and controls. Ensures guest and employee satisfaction while maintaining the operating budget and enforcing all legal obligations professionally and consistently. Determines training needs, implements plans, and strengthens the food and beverage/culinary team by assisting in other outlets when needed.

Responsibilities

• Implements and manages beverage policy and procedures throughout the property in compliance with all local, state, and Federal beverage and liquor laws.
• Monitors beverage control, including inventory, portion control, cost controls, mix of sales analysis, and period-end inventory.
• Ensures adherence to all liquor control policies and procedures.
• Attends pre- and post-convention meetings to understand group needs.
• Manages department’s controllable expenses to achieve or exceed budgeted goals.
• Ensures compliance with all Bar/Lounge policies, standards, and procedures.
• Maintains food handling and sanitation standards.
• Manages inventories according to budget and business levels.
• Assists with developing menus and promotions as necessary.
• Trains staff on liquor control policies and procedures.
• Supervises staffing levels to meet guest service, operational needs, and financial objectives.
• Communicates critical information to the Bar/Lounge staff regarding each event.
• Provides excellent customer service and interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service and emphasizes guest satisfaction in all departmental meetings.
• Supports a departmental orientation program for new hires.
• Participates in the development and implementation of corrective action plans.
• Exemplifies and ensures the delivery of The Ritz-Carlton’s “Gold Standards,” including the Employee Promise, Credo, and Service Values.

Requirements

• High school diploma or GED; 4 years of experience in the food and beverage, culinary, or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of experience in the food and beverage, culinary, or related professional area.

Pay

$59,000 - $76,000 annually, with bonus eligibility.

Schedule

Full-time.