Bar Supervisor (Key Holder)

Raines Co. - Your Future is Now

Position Summary:  The Bar Supervisor (Key Holder) is responsible for Supervising the food and beverage service staff in the hotel restaurant outlet while operating as a full functioning Bartender. The position is responsible for ensuring the highest level of service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses. As a Key Holder, this position will be responsible for opening and/or closing the operation each day. This is a tipped position.

We offer Medical/Dental/Vision benefits, a generous PTO program, points based bonus, daily pay, an Employee Referral bonus program, and the opportunity to join a winning culture recognized for rewarding our best with opportunities to advance their career within the company. 

Established in 1988 as a family-owned business, we have grown into a fully integrated development, management, and investment company that develops, operates, and owns the world’s leading hotel brands as well as boutique hotels. Raines has maintained a family-oriented culture that believes in building relationships with our associates, with our partners and within the communities where we operate.

Reports to: Restaurant Manager

Essential Job Functions:

• Supervises service aspects in the restaurant and acknowledges, greets, and thanks all guests.
• Holds and maintains applicable certification requirements for position to include: Alcohol Awareness, ServSafe, and any required certifications
• Must work well in stressful high pressure situations while maintaining composure and objectivity under pressure
• Prepare & serve drinks for guest and members.
• Confirms that all service staff are in proper uniform and adhere to the hotels’ appearance standards.
• Hires, manages, and trains staff in all technical and non-technical aspects of their role including hotel standards of quality and service.
• Communicates with service and kitchen staff regarding reservations and/or special events.
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
• Evaluates and supervises performance in accordance with the hotel’s policies and applicable laws.
• Responsible for employee relation issues and reviews incidents with the Senior Restaurant Manager, and Food & Beverage Director.
• Conducts monthly beverage inventories.
• Opens and closes dining room, lounge and outlets on a regular basis and as needed.
• Responsible for ensuring each outlet is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.
• Acts as the Manager on Duty (MOD) when all other management staff have departed for the evening and supervises any remaining staff in the hotel. Works with remaining staff to complete tasks in an effective and efficient manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
• Maintains accurate daily and weekly timecard details for service staff and processes daily sales reports and other reports as requested.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Protects guests and staff by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
• Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
• Maintain consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.
• Ensures appropriate staff levels for all outlets and events and ensuring assigned responsibilities are carried out.
• Any and all other reasonable request assigned by Management.

Additional Duties & Responsibilities:

• Attends and participates in weekly Leadership meetings.
• Implements and supports all hotel and property initiatives and programs as requested by management.
• Teams with other operating departments to ensure exemplary customer service and adherence to policies and procedures.
• Maintains knowledge of other hotel and F&B industry trends

Experience

2 years of experience in luxury hotels, restaurant management, F&B management or related professional area.

Hours Required

Scheduled days and time vary based on hotel needs. Must be able to work weekends and holidays.

Physical Requirements

Comfortable standing, sitting, walking, bending, lifting, and squatting for extended periods of time.

Raines is proud to be an Equal Opportunity Employer

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Pre-employment background check required.