Bar (Outlet) Manager - MKT Restaurant & Bar

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POST DATE 9/9/2016
END DATE 10/9/2016

Four Seasons San Francisco San Francisco, CA

Company
Four Seasons San Francisco
Job Classification
Full Time
Company Ref #
hc.29AED8F502E935D7
AJE Ref #
576127833
Location
San Francisco, CA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular

JOB DESCRIPTION

APPLY
By joining the Four Seasons Hotels & Resorts team, you can see why we've been named by our employees to FORTUNE magazine's list of the "100 Best Companies to Work For." Four Seasons is one of just 13 organizations to have the distinction of being recognized every year since the list's inception in 1998 -- 18 YEARS! Four Seasons Hotel San Francisco overlooks Yerba Buena Gardens and is located just steps away from the City's Financial District, Union Square shopping, the Moscone Convention Center, the Museum of Modern Art, and the Contemporary Jewish Museum, amid the city's finest cultural and dining venues. We are actively searching for a personable and creative leader to become Bar Manager of MKT Bar at Four Seasons Hotel San Francisco! Inspired by San Franciscos famous newspaper-publishing roots, MKT Restaurant Bar harkens back to the days of printing presses on Market Street with its brass detailing, dark oak floors, and hunter green and black leather accents. In a chic yet relaxed atmosphere, guests enjoy a cleverly arranged California-focused menu of steaks and small plates designed for sharing, or savour a handcrafted cocktail, craft beer or wine from our California-focused list. The Role - Overview The Food & Beverage Outlet Manager will have overall responsibility of Bar operations, which includes, but is not limited to: human resources, profitability and sales growth, menu development (pertaining to Bar menu) and overall promotion of the venue. The Bar Manager acts as a brand representative by reinforcing the company goals, visions and mission statement while ensuring standards of quality, experience and service are accomplished both in and out of the Hotel. Additionally, s/he is responsible for keeping the leadership team promptly and fully informed of all significant matters (i.e. issues, challenges, unusual matters and anything that could better overall operations/financials/guest experience), taking prompt corrective action when necessary or suggesting alternative courses of action. Essential Functions This list is not all inclusive and should only be used as an overview of all actual responsibility. o Responsible for management of bar inventory. o Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotels Bar to ensure that established cultural and core standards are met. o Responsible for long-range strategic planning for outlet operation. o Provide recognition, promote good public relations and act as spokesperson for the bar internally and within the greater community and neighborhood. o Handle complaints, concerns or special requests for guests, clients, and group contacts. o Provide expert knowledge of wine and spirits. o Ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption. o Work closely with the Assistant Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective spirit and cocktail menu and wine list while ensuring excellent product quality at a fair price. o Attend regular operational meetings to ensure effective coordination and cooperation between departments. o Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. o Be the driving force behind innovative promotions and offers to increase revenue/profit o Other duties as assigned. Qualifications & Experience o Minimum of two years experience leading a prominent, high-volume bar required. o Previous supervisory/management responsibility required. Union environment experienced preferred. o Designated mixologist education/certification(s) preferred. o Be able to make quick decisions and work in a hectic and diverse work environment. o Strong ability to prioritize, organize, and manage competing priorities. o Possess well-developed leadership and problem solving skills. o Must be able to build and maintain business relationships. o Must be able to maintain confidential information. o Excellent reading, writing, and oral proficiency in the English language. o Accuracy and attention to detail are required as well as proficiency in all Microsoft Office products. If you are interested in applying for this position, please click on the APPLY button, attach your resume and cover letter in Word and/or PDF format. To learn more about Four Seasons Hotel San Francisco: http://www.fourseasons.com/sanfrancisco/. If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact the Human Resources Department at 415-633-3465. Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf