Bar Manager

Novo Restaurant is seeking an experienced and dynamic Bar Manager to lead our bar operations in a fast-paced environment. The ideal candidate will have a strong background in hospitality/bar management passion for the food and beverage industry along with expertise in inventory/cost control staff training menu development and food safety practices. The Bar Manager will oversee daily bar operations ensuring exceptional service and a memorable experience for our guests.

Position: Bar Manager

Reports To: FOH Management Operations Director

Job Status: Hourly Non-Exempt Full Time

About the Company:

Novo Restaurant has become known as a favorite for both locals and visitors alike due to its beautiful creekside ambiance friendly service and eclectic and creative menu. We are a small dedicated team of selfless authentic individuals bonded by a passion for quality and an unshakeable work ethic. Above all else we care. We are committed to supporting locality and sustainability whenever possible and harbor a genuine desire to nurture humankind through the shared experience of food drink and atmosphere.

Summary of Position:

You will be responsible for all bar operations including managing and communicating regularly with FOH team and bar staff ensuring product and service standards are met menu development/cocktail creation and implementing and maintaining policies and procedures. Work closely with the House Manager and Management Team (including Blue Mango Team) to achieve maximum operating efficiency and profit for bar operations.

Primary Duties and Responsibilities:

Menu Development

• Creation of a seasonal cocktail change and executing a menu which is in alignment with Novos values and volume (max 3 per year)
• Update/Maintain Opening Running and Closing checklists as needed with menu changes
• Enforce protocols with the bar team in maintaining cleanliness
• Collaborate with Bar Team/Floor Managers when protocols need changing or are not being met
• Thoroughly keep menus (physical and digital) 86 list point of sale info and seasonal prep lists current and up to date with all bar offerings
• Work with Marketing team to ensure that new cocktail offerings/features are photographed and promoted in a way that highlights our bar program

Vendor and Sales Rep Relations:

• Establish certain days and times for meeting with reps and plan to meet in any area that is free from service when possible or at least not at a time the bar is busy
• Purchase what makes sense for the menu not what the reps want to sell. Negotiate pricing whenever possible to create win-win scenarios for the restaurants and the rep. Collaborate purchases with Luna Reds bar manager to help get the best price for products whenever possible
• When tasting consider our clienteles palate and what makes sense for the business. Think about price points and giving our guests a great product at a good price but also making money on the right beer/spirits
• Positive relationships/partnerships with our vendors and local community are of utmost importance to us. You must be able to juggle the politics of the bar program to make sure we represent the company well within the community while holding companies accountable to accurate pricing and deliveries

Training Follow Up and Staff Development:

• Attend periodic manager meetings to keep informed with what is happening in the rest of the operation and communicate bar items with the team
• Help drive and maintain enthusiasm behind the bar for the craft. Development & training of bar/barback staff with the goal of consistent recipes of all drinks. Create an informational resource for FOH staff reference on all bar product (beers cocktails and liquor) updating information on a seasonal basis
• Work with General Manager and Office Manager to implement and enforce Bar Menu/Product tests for FOH staff based on specific material taught in either mandatory or voluntary classes (and keeping up with the assigning/grading/and re-taking of said tests) and turning tests in to FOH manager for employee development
• Assist with recruiting interviewing hiring scheduling and training bar staff while providing ongoing mentorship and support to the team
• Ensure proper manager card and discount/spill tab usage; monitor and address inconsistencies with the House Manager and Office Manager
• Administer performance reviews for bar staff aligning individual performance with team and company expectations
• Foster a team mentality among the bar staff and encourage feedback and participation as well as award credit and recognition for staff contributions
• Responsible for management of the bar team including completing performance appraisals of the bar with the FOH managers
• Keep bar staff informed about featured beers wines and cocktails and any changes

Inventory Control and Ordering:

• Maintain target Goal Percentage Rates (or lower) of 18-22% for Beer Cost and 15-17% for Liquor Cost
• Adopt and put into practice: the Novo philosophy of not wasting any product or material that may be used or reused and to monitor the practice of this philosophy among staff
• Weekly inventory of (with another bartender) liquor & beer promptly & accurately to manage accountability & COS target
• Work with with Luna Red Bar Manager to maximize our buying power whenever possible
• Collaborate with kitchen managers to order all non-alcoholic items needed for the bar.
• Communicate and map out weekly prep to ensure all syrups batches and shrubs are made weekly and are prepped up before the weekend
• Ensure bar products are correctly stocked and rotated to maximize revenue and minimize waste; focusing specifically on each shifts individual needs
• Manage the overall cleanliness & hygiene of bars and stock rooms
• Liquor room/cellar management organization cleanliness and maintenance at all times
• Monitor all possible theft of bar product and reporting all possible counts of theft to management
• Stay in communication with Event Manager for event/beverage package needs
• Report any bar equipment or appliance issues as soon as they arise through MaintainX to the Facilities Manager

Required Skills/Abilities:

• Must be able to communicate clearly with managers kitchen and service staff
• Must have drive and take initiative
• Must have a high level of integrity and eye for detail
• Must be able to work well with and direct others as a team
• Very hands on and motivates by setting the example.
• Passion for genuine hospitality
• Strong leadership skills positive role model
• Unshakable work ethic/self motivation
• Solid organization
• Strong bartending experience
• Some experience working in a high volume restaurant preferred
• Strong ability to multitask and work efficiently under pressure in a high volume restaurant
• High level of product knowledge
• Strong organizational and hospitality skills
• Ability to work long hours on your feet
• Strong sense of urgency

Education and Experience:

• Must have at least 4 years restaurant management experience or proven experience of any combination thereof
• Must have or be able to attain a valid California Food Handlers card
• Valid Supervisory California Sexual Harassment Prevention Certificate
• Must have valid RBS certificate

Physical Requirements:

• High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)
• Must be able to occasionally lift balance reach push and move liquor/wine cases and kegs weighing up to 45 pounds
• Must be able to perform in a fast paced busy environment with attention to detail

Preferred Qualifications:

• Flexible working hours including weekends evenings and holidays when necessary
• Genuine joy for the hospitality/restaurant industry
• Computer skills including Word and Excel

Compensation

The budgeted wage range for this position is $21.00 - 23.00 per hour plus a performance-based incentive plan. Beginning wage is determined based on final candidate qualifications and experience and the budget for the position.

We seek staff who like us desire the best possible guest experience and who want to help us make that goal happen every day. Further details are available upon interviews or questions via email.

Disclaimer: This description includes essential functions. Additional functions and requirements may be assigned by supervisors as deemed accordance with California law and the Americans with Disabilities Act requirements may be modified to reasonably accommodate disabled individuals.

We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities ideas perspectives and experiences and encourage people from underrepresented backgrounds to apply. Novo Restaurant offers reasonable accommodations to job applicants with disabilities.