Job Description

Job Description

Opening and Closing Duties:

• Ensure the smooth opening and closing of the bar and restaurant.
• Clear communication at the end of the shift with Beverage Director on prep, juice, batch 
• Arrive early to prepare the bar and restaurant for opening.
• Perform closing duties including cashing out registers, securing the premises, and ensuring all equipment is turned off.
• Close the restaurant 3 days a week as MOD.

Supervision of Staff:

• Supervise and coordinate the activities of all staff during closing shifts.
• Assign tasks and ensure that all staff members are performing their duties efficiently.
• Make sure all servers have completed sidework: including sweeping sections and wiping down tables outside of Thursday and Saturday shifts.

Inventory Management:

• Conduct regular inventory checks of bar stock, including alcohol, mixers, and supplies.
• Put away orders when they arrive into inventory, dry storage, bar area, etc
• Order and restock inventory as needed, ensuring that popular items are always available.
• Assist Beverage Director with monthly inventory
• You will have 1 admin day a week to help assist with organization and inventory management 

Cash Handling and Reporting:

• Manage cash transactions and ensure accurate cash handling procedures are followed.
• Prepare daily cash reports and reconcile cash drawers at the end of each shift.
• Follow all closing procedures

Customer Service:

• Provide excellent customer service, addressing any customer complaints or concerns.
• Ensure that customers are served promptly and courteously, maintaining a high level of customer satisfaction.

Safety and Security:

• Ensure compliance with health and safety regulations, including cleanliness and sanitation standards.
• Monitor the premises for any security issues and take appropriate action to address them.

Staff Training and Development:

• Train new staff members on bar procedures, including drink preparation and customer service.
• Provide ongoing training and support to staff to ensure high standards of performance.

Quality Control:

• Monitor the quality of drinks and food being served, ensuring consistency and adherence to recipes.
• Address any quality issues promptly and implement corrective measures as needed.

Closing Procedures:

• Perform closing procedures such as cleaning and sanitizing the bar area, restocking supplies, and closing out tabs, wiping down coolers, shutting down wells, stations, dish area etc.
• Make sure coolers are organized and make sure beer cooler is drained from service.
• Secure the premises and ensure all doors and windows are locked before leaving.
• Turn off all of the lights, including front door signage and hallways lights.

Communication:

• Maintain open communication with management and other staff members, reporting any issues or concerns.
• Relay important information to staff regarding specials, promotions, or policy changes.

Emergency Response:

• Be prepared to respond to emergencies such as medical incidents or security breaches.
• Follow established protocols for handling emergencies and ensure the safety of customers and staff.

Promotions and Upselling:

• Promote special offers, events, and promotions to customers to increase sales.
• Encourage upselling by suggesting additional items or upgrades to customers.

Equipment Maintenance:

• Ensure that all bar equipment is properly maintained and in good working condition.
• Report any equipment malfunctions or maintenance issues to management for prompt repair.

Adherence to Policies and Procedures:

• Ensure that all staff members adhere to company policies and procedures.
• Enforce rules regarding alcohol service, age verification, and responsible drinking.

Team Leadership:

• Lead by example, demonstrating professionalism, efficiency, and a positive attitude.
• Motivate and inspire staff to perform their best and contribute to the success of the restaurant.

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