Bar Manager / Beverage Manager

CLASSIC CAR CLUB MANHATTAN

Founded in London in 1995 and changing the way New Yorkers experience cars since 2005, Classic Car Club has evolved into one of the most innovative and exciting private members club. The newly opened Clubhouse features a Hudson River terrace, restaurant, bar, lounge and the only racing simulator room in North America. Exciting events are thrown in the showroom from Scotch tastings, comedy night and boxing all amongst the supreme fleet from vintage roadsters to brand new supercars.



Bar Manager

To oversee and manage all aspects of bar programs in Classic Car Club. The Bar Manager is responsible for the vision, selection, development, maintenance, and profitability of the Bar Program. He/She is responsible for providing the guest with a positive dining/drinking experience through exceptional product knowledge, beverage service, strong salesmanship skills and a positive attitude oriented toward teamwork. This position is also a leader and a professional on the floor, guiding not only the guest but also the team as a whole to ensure success at every turn.
Duties and responsibilities include but are not limited to
Oversee seasonal selections for cocktails, beer & wine.
Selections should include the following:
Varied regarding price, style, and origin
Reflect the vision established for each brand
Respect the CCC mission of providing guests with high-quality products by high- quality producers
Build and train bar personnel while creating and maintaining a professional, respectful, cooperative and collaborative work environment.
Manage, train, develop and schedule bartenders and bar backs.
Recruit new Bartenders and develop existing employees into the Bartender/Barback position.
Scheduled as MOD 5 days a week
Following and supporting the entire Cycle of Service to ensure that no service points are overlooked and, through providing direction to bartenders and support staff, ensuring that each guest is left with a truly memorable experience
Develop, implement or improve upon existing systems within the bar management department.
Make recommendations to improve existing systems.
Ensure attention to budgetary and fiscal responsibilities and goals.
Seek to meet and exceed budgeted sales and profit margins through goal setting, effective sales and marketing, management awareness, planning, price negotiation, and efficient operations while maintaining quality.
Uphold the cost of goods, sales and purchasing budget guidelines
Assist the General Manager with the pricing strategy.
Generate the highest amount of revenue possible within the confines of fair pricing and hospitality
Purchases in any given month should not exceed the budgeted number given
Prices should be chosen that maintain the cost% set forth in the budget
Oversee the storage and organization of spirits & beer, adhering to the proper organization and temperature standards.
Adhere to all Health Code regulations
Schedule periodic spirit/beer-focused events
Oversee all Beverage needs for Events
Conduct weekly scheduled inventories in keeping with the CCC Accounting practices.
Educate, coach and mentor the staff.
Continuously encourage and educate staff through classes, conversations, tastings, and mentoring
Schedule and lead spirits/beer classes for service staff and management
Responsible for all beverage related data entry into the POS system as well as all upkeep and general maintenance.
Attend weekly F&B meetings
Stay up to date with industry trends by attending industry events, reading publications and other related materials.
Provides a leadership role to all F&B staff.
Qualification Requirements
2+ years of beverage management experience.
NYC Food Protection Certificate
Extensive knowledge of cocktails, spirits & beer including technical and service aspects. Comprehensive knowledge of food preparation methods and culinary terminology.
Must be fluent in English and helpful to be conversational in Spanish, French or Italian.
Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations.
Ability to compose reports, business correspondence, task lists, and procedure manuals.
Ability to effectively present information and respond to questions from managers, team members, vendors and guests in a professional manner.
Ability to apply creative solutions to practical problems and situations where limited standardization exists.
Ability to remain flexible in determining a variety of problem-solving approaches.
The ability to carry out supervisory responsibilities in accordance with company philosophy, policies and applicable laws.
Must have the ability to work a flexible schedule, late shifts, weekends and holidays when necessary.

Physical Demands
While performing the duties of this job, the Bar Manager is regularly required to stand, walk, use hands to handle service equipment and speak or hear. The employee may be required to work in hot or cold conditions for an extended period. The employee is frequently required to reach with hands and arms, bend, and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl.

The Bar Manager will on occasion lift and​ move up to 50 pounds. Specific vision requirements include close vision, and the ability to adjust focus.

CLASSIC CAR CLUB MANHATTAN

Founded in London in 1995 and changing the way New Yorkers experience cars since 2005, Classic Car Club has evolved into one of the most innovative and exciting private members club. The newly opened Clubhouse features a Hudson River terrace, restaurant, bar, lounge and the only racing simulator room in North America. Exciting events are thrown in the showroom from Scotch tastings, comedy night and boxing all amongst the supreme fleet from vintage roadsters to brand new supercars.



Bar Manager

To oversee and manage all aspects of bar programs in Classic Car Club. The Bar Manager is responsible for the vision, selection, development, maintenance, and profitability of the Bar Program. He/She is responsible for providing the guest with a positive dining/drinking experience through exceptional product knowledge, beverage service, strong salesmanship skills and a positive attitude oriented toward teamwork. This position is also a leader and a professional on the floor, guiding not only the guest but also the team as a whole to ensure success at every turn.
Duties and responsibilities include but are not limited to
Oversee seasonal selections for cocktails, beer & wine.
Selections should include the following:
Varied regarding price, style, and origin
Reflect the vision established for each brand
Respect the CCC mission of providing guests with high-quality products by high- quality producers
Build and train bar personnel while creating and maintaining a professional, respectful, cooperative and collaborative work environment.
Manage, train, develop and schedule bartenders and bar backs.
Recruit new Bartenders and develop existing employees into the Bartender/Barback position.
Scheduled as MOD 5 days a week
Following and supporting the entire Cycle of Service to ensure that no service points are overlooked and, through providing direction to bartenders and support staff, ensuring that each guest is left with a truly memorable experience
Develop, implement or improve upon existing systems within the bar management department.
Make recommendations to improve existing systems.
Ensure attention to budgetary and fiscal responsibilities and goals.
Seek to meet and exceed budgeted sales and profit margins through goal setting, effective sales and marketing, management awareness, planning, price negotiation, and efficient operations while maintaining quality.
Uphold the cost of goods, sales and purchasing budget guidelines
Assist the General Manager with the pricing strategy.
Generate the highest amount of revenue possible within the confines of fair pricing and hospitality
Purchases in any given month should not exceed the budgeted number given
Prices should be chosen that maintain the cost% set forth in the budget
Oversee the storage and organization of spirits & beer, adhering to the proper organization and temperature standards.
Adhere to all Health Code regulations
Schedule periodic spirit/beer-focused events
Oversee all Beverage needs for Events
Conduct weekly scheduled inventories in keeping with the CCC Accounting practices.
Educate, coach and mentor the staff.
Continuously encourage and educate staff through classes, conversations, tastings, and mentoring
Schedule and lead spirits/beer classes for service staff and management
Responsible for all beverage related data entry into the POS system as well as all upkeep and general maintenance.
Attend weekly F&B meetings
Stay up to date with industry trends by attending industry events, reading publications and other related materials.
Provides a leadership role to all F&B staff.
Qualification Requirements
2+ years of beverage management experience.
NYC Food Protection Certificate
Extensive knowledge of cocktails, spirits & beer including technical and service aspects. Comprehensive knowledge of food preparation methods and culinary terminology.
Must be fluent in English and helpful to be conversational in Spanish, French or Italian.
Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations.
Ability to compose reports, business correspondence, task lists, and procedure manuals.
Ability to effectively present information and respond to questions from managers, team members, vendors and guests in a professional manner.
Ability to apply creative solutions to practical problems and situations where limited standardization exists.
Ability to remain flexible in determining a variety of problem-solving approaches.
The ability to carry out supervisory responsibilities in accordance with company philosophy, policies and applicable laws.
Must have the ability to work a flexible schedule, late shifts, weekends and holidays when necessary.

Physical Demands
While performing the duties of this job, the Bar Manager is regularly required to stand, walk, use hands to handle service equipment and speak or hear. The employee may be required to work in hot or cold conditions for an extended period. The employee is frequently required to reach with hands and arms, bend, and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl.

The Bar Manager will on occasion lift and​ move up to 50 pounds. Specific vision requirements include close vision, and the ability to adjust focus.