Bar Supervisor

Auburn University Hotel & Dixon Conference Center

Position Description

Position Title: Bar Supervisor Department: Ariccia Cucina Italiana

Reports to: Restaurant General Manager

Date Written/Revised: 06/10/2022 Approved by Supervisor: Brook Ladner

DEPartment: F&B

JOB SUMMARY

We are looking for full-time, enthusiastic Piccolo bar and lounge supervisor to provide an excellent dining experience to our guests and encouraging staff to create positive guest relations. The Piccolo Lounge & Bar Supervisor will oversee the bar and Piccolo areas by focusing on providing leadership on the floor.

LEADERSHIP RESPONSIBILITES

• Ensuring that all staff are creating cocktails in a standardized and consistent matter. Cocktail menu should always have a focus on Italian specialty and classic cocktails.
• Engaging with guests in Piccolo and the bar on a nightly basis to ensure guest satisfaction.
• Ensuring that the Ariccia and Piccolo schedule is posted per The Hotel at Auburn University standards to ensure proper coverage for the operation.
• Assist General Manager with interviewing, selecting, training, supervising, counseling, and disciplining all bartenders and cocktail servers.
• Ensuring that the lounge and bar has adequate coverage during service periods to ensure all steps of service are covered from warm welcome to fond farewell.
• Ensuring that all steps of service as outlined in training materials are being followed on a daily basis.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
• Work with Private Dining Coordinator on ensuring private events in Piccolo are executed according to guest expectations and standards.
• Working with the Restaurant leadership team to ensuring that the wine cellar is organized and set daily per operating standards.
• Ensure that all Piccolo and bar staff attend the daily huddles and that a wine, draft beer list and/or cocktail of the day is presented to staff with pricing and blending methods.
• Responsible for completing and/or ensuring the beer, wine, liquor, food and dry good requisitions are filled according to The Hotel at Auburn University's standard operating procedure on a daily basis.
• Ensuring that all daily, weekly, monthly and quarterly duties of side work and cleanliness are done per the Hotel at Auburn University's standard operating procedures.
• Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices, infusions, syrups, and other perishables daily to ensure product quality and within Lee County's Health Code guidelines.
• Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Mixes, garnishes, and presents drinks using standard ingredient recipes and practicing prudent portion control
• Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages and ensuring all staff members are certified in responsible vendor and servsafe
• Ensure bar is closed nightly and locks up and stores all beverage, food and other equipment item, deposits cash drops and secures bank
• Ensure that the guests of both Piccolo and the Bar are properly taken care of and drinks and food are being received in a timely and genuinely warm and caring service.
• Ensuring that the bar is always maintained in a clean and neat environment
• Ensure the bar is always ready for beverage inventory on the 1st of the month and that products are updated in Bevspot regularly.
• Maintain a proper par list for the bar, wine room and liquor storeroom.
• Conduct huddles for all bar team members, daily
• Ensuring menus are always updated and accurate and promoted correctly throughout all media sites (website, open table, etc).
• Ensure that all pricing, descriptions, vintages match throughout Piccolo menu, Ariccia menu, Infogenesis Point of Sale and Bevspot.
• Ensure that the bar and piccolo always have updated menus in place.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to move up to 100 lbs., with wheeled assistance.
• Ability to lift up to 50 lbs., and to lift lifter objects overhead. The transporting, moving, lifting, and/or stacking of alcoholic and non-alcoholic beverages.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Meet governmental regulations dealing with the sale of alcoholic beverages.
• Meet governmental health requirements.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Requires standing and walking 95% of workday
• Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
• Interaction with all types of people.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.

EDUCATION

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School graduate or equivalent required.

EXPERIENCE

• Two years bartending in an upscale environment and/or leadership in a similar establishment preferred.

CERTIFICATES

• Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred.
• Responsible Vendor Certified.
• Any level of certification through the Court of Master Sommeliers, WSET, Society of Wine Educators is preferred.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

NOTICE

The hospitality business functions seven days a week, twenty-four hours a day. This is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with Ithaka Hospitality rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION.

I have read and reviewed this job description with my immediate supervisor and fully understand the terms set forth:

________________________________________ ______________________

EMPLOYEE SIGNATURE DATE

________________________________________ ______________________

SUPERVISOR SIGNATURE DATE

This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.

Auburn University Hotel & Dixon Conference Center

Position Description

Position Title: Piccolo Lounge & Bar Supervisor Department: Ariccia Cucina Italiana

Reports to: Restaurant General Manager

Date Written/Revised: 06/10/2022 Approved by Supervisor: Brook Ladner

DEPartment: F&B

JOB SUMMARY

We are looking for full-time, enthusiastic Piccolo bar and lounge supervisor to provide an excellent dining experience to our guests and encouraging staff to create positive guest relations. The Piccolo Lounge & Bar Supervisor will oversee the bar and Piccolo areas by focusing on providing leadership on the floor.

LEADERSHIP RESPONSIBILITES

• Ensuring that all staff are creating cocktails in a standardized and consistent matter. Cocktail menu should always have a focus on Italian specialty and classic cocktails.
• Engaging with guests in Piccolo and the bar on a nightly basis to ensure guest satisfaction.
• Ensuring that the Ariccia and Piccolo schedule is posted per The Hotel at Auburn University standards to ensure proper coverage for the operation.
• Assist General Manager with interviewing, selecting, training, supervising, counseling, and disciplining all bartenders and cocktail servers.
• Ensuring that the lounge and bar has adequate coverage during service periods to ensure all steps of service are covered from warm welcome to fond farewell.
• Ensuring that all steps of service as outlined in training materials are being followed on a daily basis.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
• Work with Private Dining Coordinator on ensuring private events in Piccolo are executed according to guest expectations and standards.
• Working with the Restaurant leadership team to ensuring that the wine cellar is organized and set daily per operating standards.
• Ensure that all Piccolo and bar staff attend the daily huddles and that a wine, draft beer list and/or cocktail of the day is presented to staff with pricing and blending methods.
• Responsible for completing and/or ensuring the beer, wine, liquor, food and dry good requisitions are filled according to The Hotel at Auburn University's standard operating procedure on a daily basis.
• Ensuring that all daily, weekly, monthly and quarterly duties of side work and cleanliness are done per the Hotel at Auburn University's standard operating procedures.
• Responsible for maintaining stock, cutting, and storing of all fresh fruit and vegetable garnishes, juices, infusions, syrups, and other perishables daily to ensure product quality and within Lee County's Health Code guidelines.
• Greets guests in a courteous and friendly manner, promotes and documents orders for drinks. Mixes, garnishes, and presents drinks using standard ingredient recipes and practicing prudent portion control
• Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages and ensuring all staff members are certified in responsible vendor and servsafe
• Ensure bar is closed nightly and locks up and stores all beverage, food and other equipment item, deposits cash drops and secures bank
• Ensure that the guests of both Piccolo and the Bar are properly taken care of and drinks and food are being received in a timely and genuinely warm and caring service.
• Ensuring that the bar is always maintained in a clean and neat environment
• Ensure the bar is always ready for beverage inventory on the 1st of the month and that products are updated in Bevspot regularly.
• Maintain a proper par list for the bar, wine room and liquor storeroom.
• Conduct huddles for all bar team members, daily
• Ensuring menus are always updated and accurate and promoted correctly throughout all media sites (website, open table, etc).
• Ensure that all pricing, descriptions, vintages match throughout Piccolo menu, Ariccia menu, Infogenesis Point of Sale and Bevspot.
• Ensure that the bar and piccolo always have updated menus in place.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to move up to 100 lbs., with wheeled assistance.
• Ability to lift up to 50 lbs., and to lift lifter objects overhead. The transporting, moving, lifting, and/or stacking of alcoholic and non-alcoholic beverages.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Meet governmental regulations dealing with the sale of alcoholic beverages.
• Meet governmental health requirements.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Requires standing and walking 95% of workday
• Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
• Interaction with all types of people.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.

EDUCATION

• Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School graduate or equivalent required.

EXPERIENCE

• Two years bartending in an upscale environment and/or leadership in a similar establishment preferred.

CERTIFICATES

• Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred.
• Responsible Vendor Certified.
• Any level of certification through the Court of Master Sommeliers, WSET, Society of Wine Educators is preferred.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

NOTICE

The hospitality business functions seven days a week, twenty-four hours a day. This is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with Ithaka Hospitality rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

I HAVE READ AND UNDERSTAND THE POSITION DESCRIPTION INFORMATION AND HEREBY STATE THAT I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION.

I have read and reviewed this job description with my immediate supervisor and fully understand the terms set forth:

________________________________________ ______________________

EMPLOYEE SIGNATURE DATE

________________________________________ ______________________

SUPERVISOR SIGNATURE DATE

This job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the skills and responsibilities required to do this job successfully.

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