BAR MANAGER - CORDUROY at Downtown Project

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Jun, 26

Salary

17.5

Posted On

31 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Scheduling, Payroll Management, Inventory Control, Cost Analysis, Recipe Development, Staff Training, Customer Service, Team Leadership, Financial Oversight, HR Responsibilities, Compliance, Communication, Problem Solving, POS Systems, Microsoft Office

Industry

Hospitality

Description

About DTP Companies: We are a group of passionate people committed to helping to transform Downtown Las Vegas into the most community-focused large city in the world. We are doing that by inspiring and empowering people to follow their passions to create a vibrant, connected urban core. About Corduroy: A bar reminiscent of the throwback rock ‘n’ roll-style watering holes of the past. Unmistakably unconventional, Corduroy brings a high-energy, new social scene and takes center stage along the Fremont East Entertainment District via rock ‘n’ roll music, complete with its very own vintage speaker collection turned-art installation. The delightfully unpretentious neighborhood bar serves its Moscow Mules with house made ginger beer on tap to keep the lines short and the atmosphere amp’d. Fun and a whole lot of nostalgic flair went into the design of Corduroy – the interior is a nod to the classic decor of the 70s, while the music and drinks are focused on today’s bar hopping connoisseur. Job Summary: The primary responsibility of the Bar Manager is to cultivate a fun, craft cocktail bar that feeds off the passion of its team members and guests to learn and educate others on a variety of spirits. All duties are to be performed in accordance with all policies, practices, and procedures. Essential Duties and Responsibilities: · Responsible for the oversight of daily operations. · Create weekly schedules and track attendance for all positions minimizing overtime and watching overall payroll costs. · Ensure bar is properly cleaned and assign any additional duties. · Be a key figure in communication between Team Members and Management. · Ensure the team sets up the bar for operations in accordance to all checklists. · Performs opening/running/closing side duties according to DTP policies. · Work with the team to create all seasonal cocktails keeping in mind Cost of Goods and service execution. · Create drink recipe standards and monitor successful execution of the overall bar program. · Maintain company funds and equipment in an orderly manner. · Instill service standards so that the team interacts with Guests in a manner which makes them feel comfortable and welcome. · Train all new Team Members and ensure they are familiar with sequence of service, recipes, and policies and procedures. · Monitor proper par levels of all supplies (liquor, paper, perishables, etc.). · Communicate any problems or situations detrimental to property to immediate management. · Responsible for the security and accuracy of assigned banks and report all deposits for pickup. · Monitor all overages and shortages and report and variances per DTP policy. · Responsible for the security and timely return of all assigned keys. · Follow the sequence of service specific to the business. · Observe and direct actions of Barbacks and to inspect and maintain areas for which responsible. · Review and comprehend all necessary documentation. · Manage all inventory to ensure cost of goods metrics are met and report monthly inventory to accounting · Work with the team and management to drive performance- oversight P&L review and measurable goals · Assist with maintaining accounting records and daily reporting requirements · Direct HR responsibilities to include creating a positive work environment, recruitment and hiring, and coaching to ensure compliance with company policies and legal requirements · Ensure all orders are placed and par levels are established for all beverage, perishables, and supplies DTP Comm Dev, LLC · Respond to customer service interactions in a professional and timely manner, achieving positive guest/problem resolution · Identify operational needs within the venue and work with the team to fill necessary shortfalls · Ensure adherence to customer service standards within established policies and procedures · Work with management on miscellaneous project/ administrative roles to include:, Pricing changes and evaluation, cost of goods, etc. · Execute operations in accordance with city and SNHD guidelines and regulations. · Responsible for maintaining all Work Cards and Health Cards onsite for inspection as needed. · Performs all other job-related duties as requested Qualifications: · Exceptional customer service and interpersonal skills · Excellent written and verbal communication skills · Proficient in Microsoft Office, POS/PMS systems · Demonstrates strong teamwork and collaboration skills · Able to effectively communicate in English in both the verbal and written form · Ability to work a flexible schedule that includes nights, weekends and holidays · Ability to lift at least 50 pounds Education/Experience: · Three (3) years of bartending required · High School Diploma required, Bachelor’s Degree preferred · Minimum one (1) year of supervisory experience in hospitality preferred · Thorough knowledge of guest service standards, cost analysis, inventory controls and staff administration Personal Character: · Behave Ethically: Understand ethical behavior and business practices, and ensure that own behavior and the behavior of others is consistent with these standards and aligns with the values of the organization · Build Relationships: Establish and maintain positive working relationships with others, both internally and externally, to achieve the goals for the organization · Communicate Effectively: Speak, listen and write in a clear, thorough and timely manner using appropriate and effective communication tools and techniques · Creativity/Innovation: Develop new and unique ways to improve operations of the organization and to create new opportunities · Extensive knowledge of spirits and profiles of spirits within their categories, along craft beer selections. · Foster Teamwork: Work cooperatively and effectively with others to set goals, resolve problems, and make decisions that enhance organizational effectiveness · Lead: Positively influence others to achieve results that are in the best interest of the organization · Make Decisions: Assess situations to determine the importance, urgency and risks, and make clear decisions which are timely and in the best interests of the organization · Organize: Set priorities, develop a work schedule, monitor progress towards goals, and track details, date information and activities · Plan: Determine strategies to move the organization forward, set goals, create and implement actions plans and evaluate the process and results · Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem DTP Comm Dev, LLC Working Environment: · Withstand prolonged walking, standing, bending, pushing, climbing and kneeling. · Work indoors and outdoors and be exposed to environmental factors such as excessive noise, seasonal heat and cold, hard to reach and unclean work areas, cigarette smoke, and hazardous materials and equipment. · Use the equipment associated with the position, including but not limited to point-of-sales terminals, carts, dish machines, key systems and all bar equipment. · Lift up to 50 pounds of ice, garbage or bar supplies; lift kegs weighing approximately 200 pounds (with another Team Members assistance), and moving carts weighing in excess of 400 pounds throughout shift (with another Team Members assistance). · Effectively and efficiently move around bar area.

Responsibilities

The Bar Manager is primarily responsible for overseeing daily bar operations, including creating schedules, managing payroll costs, ensuring cleanliness, and maintaining operational standards. This role also involves developing seasonal cocktails, setting drink recipe standards, and managing inventory to meet cost of goods metrics.