Groot Hospitality - Miami
Location
Miami Beach, FL | United States
Job description
Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.
Corporate Bar Manager
The Corporate Bar Manager is responsible for leading all team members in running an efficient and profitable operation, maintaining high bar standards and conditions, supporting the operations team in organization, training, aiding in the development of beverage menus, and fostering a positive environment.
List of Duties and Responsibilities:
Finance
Primary responsibilities include, but are not limited to the following:
• Works with inventory management platform to develop a comprehensive strategy to mitigate loss due to over pouring, theft, improper storage practices.
• Develops and executes pars and order guides per venue with the aid of the General Managers, and Corporate Beverage Manager
• Ensures, and is accountable for, profitability of the venue by growing sales and controlling cost of goods of Liquor and Non-Alcoholic Beverage
• Maintains and utilizes daily, weekly, quarterly, and annual financial reporting tools as directed by the Director of Operations / Corporate Beverage Director
• Oversee ordering, GL management and/or inventory for certain supply categories, as delegated by the General Manager / Director of Operations / Corporate Beverage Director for Bars and new openings by establishing pars/ order guides for the below categories.
• N/A Beverage / Dry Goods
• Beer
• Liquor
• Related paper goods
• Glassware
• Ice
• Bar Produce & Garnish
Operations:
• Cocktail development for new and existing menus, menus changes utilizing seasonal ingredients, catered to individual concepts
• Stays current with industry trends regarding spirits, ingredients, glassware and presentations
• Plans, executes, and communicates all promotions and information effectively and efficiently
• Responsible for maintaining and upholding storage and organization standards for all bar related storage areas across existing venues as well as developing uniform storage standards for new openings
• POS and inventory platform management, ensuring pricing accuracy and sales categories are up to date and accurate
• Creation and maintenance of standardized “Bar Bibles”, maintaining and updating signature cocktail matrixes, communicating any changes to these documents in a clear and standardized manner in collaboration with head bartenders & Bar Task Force Manager.
• Implementation of venue standardized services wells, implementing set back bar placements, labeling and organization of service fridges, storage areas behind bars with images. Work in collaboration with Bar Task Force Manager Lead Bartenders / Bar Team to ensure standards are maintained at all times
• Conduct DOH (Department of Health) walk-throughs in a consistent manner when on duty to ensure DOH compliance; Address all DOH violations immediately
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Ensures that all Company drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards
Staff Management:
• Maintains and updates restaurant service manuals for Bars in coordination with General Manager, Beverage Director, and Director of Operations
• Consistently monitors, coaches, and encourages management team and hourly service employees to meet service standards
• Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Managers approval
• Acts as a role model for outstanding service, continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Ensures that all team members are educated on Company products and services
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged
Essential Functions
• Knowledge of GROOT Hospitality brand, culture, and product.
• Oversight of Liquor and Non Alcoholic beverage COGS and ordering processes
• Implementation of new software and platforms to increase efficiency
• Supervises Bar Team to ensure cleanliness, uphold service standards, and appearance guidelines
• Must be able to lift heavy boxes (at least 30 lbs).
• Ability to walk, stand, and bend for extended periods of time over multiple floors.
• Available to work weekends, nights, and holidays as the business dictates.
• Must be of legal age according to Florida State regulations to serve alcohol (18 years).
• Fluent in written and spoken English.
• Must be reachable by email and able to communicate via phone as well.
• Polished personal presentation: Grooming meets company standards outlined in the Employee Handbook.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, and Microsoft Word, PowerPoint, and Excel and Outlook
• Communicates information effectively and efficiently.
• Knowledge of workplace safety procedures and Florida Department of Health standards for bar and food service.
• Must be able to communicate feedback professionally with all team members.
• Demonstrates positive leadership characteristics, which inspires team members to meet and exceed standards.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.
Education Requirements
• Florida Food Handler’s Certificate
• TIPS Certification
• Bachelor’s Degree in Hospitality, Culinary Management, or similar subject, preferred
Job tags
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