POSITION OVERVIEW

The Bar Manager coordinates and oversees beverage service activities in their designated area(s) in order to meet division standards.  

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Manage the business finances to meet budget guidelines while maintaining high quality standards for internal and external guests 
• Display the highest standards of guest service at all times, welcoming guests in a polite, gracious and enthusiastic manner; paying attention at all times; anticipating and meeting their needs
• Manage the conceptual aspects of the business with style of service, ambiance, menu offerings, and other unique conceptual aspects pertaining to the concept vision 
• Assist in overseeing the ordering and maintaining of par levels for each beverage outlet
• Manage Health & Safety requirements of the business according to division standards 
• Ensure the maintenance of standards in quality of drinks and service
• Respond quickly and positively to guests’ questions, requests, problems, and complaints, and resolve them effectively and consistently
• Maintain overall knowledge of the resort and provide proactive assistance to guest when appropriate using clear and concise conversation
• Demonstrates departmental knowledge and efficiency at all times
• Stay well groomed, professional, clean, and appropriately fitted in compliance with the company’s standards
• Ensure good safety practices of Members and guests, assisting in the maintenance of proper emergency and security procedures
• Check daily condition of facility and equipment, ensuring all malfunctions are reported immediately to the Engineering department
• Generate maximum performance of the Beverage Department and updates financial tracking spreadsheet daily in preparation for month-end reports
• Conduct department orientation, line-ups, and training to meet departmental requirements. 
• Ensure staff has full understanding of food and beverage menus and wine list
• Forecast staff requirements and prepare work roster
• Maintain effective cost and portion controls and requisition supplies to meet par stock
• Inspect, plan, and ensure staff, facilities and materials are ready for service each day  
• Ensure work area is left clean and organized at all times
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School diploma or equivalent required
• Three (3) years of in food and beverage management in a supervisory capacity for a high-volume beverage operation 
• Demonstrated knowledge and experience in overall cocktail & lounge operations 
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• Extensive cocktail program technical knowledge and current culinary trends
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong overall knowledge of drink menu preparation and presentation
• Proficient in operational financial management accountability and budgeting
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
• Ability to lead and mentor a team 
• Ability to maintain knowledge of local competition and general industry trends
• Excellent communication and customer service skills
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
• Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES    

This position will oversee all FOH management and line level positions within their designated venue(s). 

DIVERSITY COMMITMENT 

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.  

CERTIFICATES, LICENSES, REGISTRATIONS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.

The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

PAY TRANSPARENCY 

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment.

In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility.

SALARY

$62000 per year - $72000 per year