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Summary
General Manager (Bar)
Salary Competitive salary
Schedule Full Time
Experience Minimum 2 years of experience
Location 3515 Wilshire Blvd, Los Angeles, CA 90010, USA

General Manager (Bar)


Description
RESPONSIBILITIES
 Manage food and beverage operations at The LINE LA, including a fast-casual restaurant concept and lobby bar.
 Plans beverage menus for COMMISSARY, DELIVERY, EVENTS, POT and POOL DECK.
 Manages an extensive wine program, to include procurement, ordering, and managing inventory.
 Selects, sources, and orders spirits, beers, and non-alcoholic beverages
 Lead (as directed) or assist with development and maintenance of cocktail program
 Supervise all bar and restaurant facility needs, maintenance and repairs.
 Maintain cleanliness of bar and restaurant areas at all times
 Maintain par levels of stocked beverages at all times
 Demonstrate a thorough knowledge of beverage recipes and mixing procedures
 Demonstrate company values when providing service and teamwork.
 Assist Director of Events & sales team in event beverage needs (creating special menus; selecting, sourcing, and purchasing beverage needs)
 Handle cash, checks and/or credit cards in accordance with company policy
 Understand and follow the laws and guidelines for beverage service
 Schedules and coordinates the work of baristas, cashiers, bar prep, bar support staff, cocktail servers and bartenders to assure that beverage preparation is economical and technically correct and within budgeted labor cost goals.
 Approves the requisition of products and other necessary beverage supplies.
 Ensures that high stands of sanitation, cleanliness and safety are maintained throughout all restaurant and beverage areas at all times.
 Establishes controls to minimize food, beverage and supply waste and theft.
 Develops standard recipes and techniques for beverage preparation and presentation which help to assure consistently high quality and to minimize beverage costs; exercises portion control for all items served and assists in establishing menu selling prices.
 Prepares necessary data for applicable parts of the budget; projects annual beverage, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
 Attends food and beverage staff and management meetings.
 Consults with the Events Manager and General Managers about beverage production aspects of special events being planned.
 Evaluates beverage products to assure that quality standards are consistently attained.
 Interacts with food and beverage management to assure that food and beverage production consistently exceeds the expectations of guests.
 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
 Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
 Establishes and maintains a regular cleaning and maintenance schedule for all areas and equipment.
 Ensures that representatives from the beverage department and restaurants attend service lineups and meetings.
 Create a positive team atmosphere among team members
 Provide immediate and periodic coaching and feedback to direct reports
 Motivate and inspire excellent food and beverage service
 Resolve customer complaints and inquiries quickly with a friendly and calm demeanor
 Schedule and lead periodic food and beverage staff meetings to ensure correct interpretation of policies and to obtain feedback from team members
 Prepare accurate payroll reports weekly
 Prepare financial reports and analyze metrics to identify opportunities and act promptly to correct
 Show enthusiasm about guests within the restaurant
 Is flexible and proactive with changes and opportunities (e.g., sick calls, equipment failures)
 Proficiency in Point of Sale software
 Assist in planning and executing special events
 Collaborate with VP of Operations and other F&B management team members to consistently provide spectacular and memorable restaurant experiences
 Supervise staffing. Specifically, hiring, training and holding accountable all staff.
 Maintain menu accuracy and presentation, in cooperation with VP of Operations & Director of PR & Marketing.
 Set performance expectations and monitor training process to ensure quality of training.
 Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous improvement.
 Prepare and conduct performance appraisals and one-on-ones with team members and take any necessary disciplinary action in line with Company standards.
 Responsible for compliance with OSHA, local health and safety codes as well as 10K safety and security policies.
 Perform other duties as directed.

SCHEDULE AND REPORTING
 Will be expected to work a minimum of 5, 10 hour, days each week.
 Must be able to work closing shifts on Fridays and Saturdays
 Will need to be on the floor during peak periods of service
 Will report to the VP of Operations, as well as members of ownership as directed.
 Will perform physical monthly inventory counts between the end of service, the last day of the month, and prior to the beginning of service the first day of the next month.
 Will submit inventory reports for review within 24 hours of month’s end.
RESPONSIBILITIES
 Manage food and beverage operations at The LINE LA, including a fast-casual restaurant concept and lobby bar.
 Plans beverage menus for COMMISSARY, DELIVERY, EVENTS, POT and POOL DECK.
 Manages an extensive wine program, to include procurement, ordering, and managing inventory.
 Selects, sources, and orders spirits, beers, and non-alcoholic beverages
 Lead (as directed) or assist with development and maintenance of cocktail program
 Supervise all bar and restaurant facility needs, maintenance and repairs.
 Maintain cleanliness of bar and restaurant areas at all times
 Maintain par levels of stocked beverages at all times
 Demonstrate a thorough knowledge of beverage recipes and mixing procedures
 Demonstrate company values when providing service and teamwork.
 Assist Director of Events & sales team in event beverage needs (creating special menus; selecting, sourcing, and purchasing beverage needs)
 Handle cash, checks and/or credit cards in accordance with company policy
 Understand and follow the laws and guidelines for beverage service
 Schedules and coordinates the work of baristas, cashiers, bar prep, bar support staff, cocktail servers and bartenders to assure that beverage preparation is economical and technically correct and within budgeted labor cost goals.
 Approves the requisition of products and other necessary beverage supplies.
 Ensures that high stands of sanitation, cleanliness and safety are maintained throughout all restaurant and beverage areas at all times.
 Establishes controls to minimize food, beverage and supply waste and theft.
 Develops standard recipes and techniques for beverage preparation and presentation which help to assure consistently high quality and to minimize beverage costs; exercises portion control for all items served and assists in establishing menu selling prices.
 Prepares necessary data for applicable parts of the budget; projects annual beverage, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
 Attends food and beverage staff and management meetings.
 Consults with the Events Manager and General Managers about beverage production aspects of special events being planned.
 Evaluates beverage products to assure that quality standards are consistently attained.
 Interacts with food and beverage management to assure that food and beverage production consistently exceeds the expectations of guests.
 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
 Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
 Establishes and maintains a regular cleaning and maintenance schedule for all areas and equipment.
 Ensures that representatives from the beverage department and restaurants attend service lineups and meetings.
 Create a positive team atmosphere among team members
 Provide immediate and periodic coaching and feedback to direct reports
 Motivate and inspire excellent food and beverage service
 Resolve customer complaints and inquiries quickly with a friendly and calm demeanor
 Schedule and lead periodic food and beverage staff meetings to ensure correct interpretation of policies and to obtain feedback from team members
 Prepare accurate payroll reports weekly
 Prepare financial reports and analyze metrics to identify opportunities and act promptly to correct
 Show enthusiasm about guests within the restaurant
 Is flexible and proactive with changes and opportunities (e.g., sick calls, equipment failures)
 Proficiency in Point of Sale software
 Assist in planning and executing special events
 Collaborate with VP of Operations and other F&B management team members to consistently provide spectacular and memorable restaurant experiences
 Supervise staffing. Specifically, hiring, training and holding accountable all staff.
 Maintain menu accuracy and presentation, in cooperation with VP of Operations & Director of PR & Marketing.
 Set performance expectations and monitor training process to ensure quality of training.
 Regularly measure and evaluate service standards by using various feedback tools to develop and implement plans for continuous improvement.
 Prepare and conduct performance appraisals and one-on-ones with team members and take any necessary disciplinary action in line with Company standards.
 Responsible for compliance with OSHA, local health and safety codes as well as 10K safety and security policies.
 Perform other duties as directed.

SCHEDULE AND REPORTING
 Will be expected to work a minimum of 5, 10 hour, days each week.
 Must be able to work closing shifts on Fridays and Saturdays
 Will need to be on the floor during peak periods of service
 Will report to the VP of Operations, as well as members of ownership as directed.
 Will perform physical monthly inventory counts between the end of service, the last day of the month, and prior to the beginning of service the first day of the next month.
 Will submit inventory reports for review within 24 hours of month’s end.

Details
Salary Competitive salary
Schedule Full Time
Experience Minimum 2 years of experience
Location 3515 Wilshire Blvd, Los Angeles, CA 90010, USA

Skills
Inventory Management
Staff Scheduling
Menu Development
Training in Mixology
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
Able to lift 30+ pounds
Fluent in English
TIPS Certification
Knowledge of Coffees
Advanced Knowledge of Cash Registers/ Money Handling
By applying you confirm you have these skills.

expired job post

3515 Wilshire Blvd, Los Angeles, CA 90010, USA