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RA
Territory Manager - Jacksonville NC
Reynolds American
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- $68,700 USD / year
Reynolds American has an exciting opportunity for a Territory Manager within our Marketing Function in TM – Jacksonville, NC
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EG
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- $120 to $135 USD / hour
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UO
Sr. Assistant Dean of Academic Operations (Administrative Faculty Appointment);
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- $115,000 to $130,000 USD / year
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UO
Assistant Professor
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Aurora, CO
- $240,000 to $270,000 USD / year
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UO
Open Rank- Assistant Professor, Associate Professor, Professor
University of Colorado Denver
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- $40,123 USD / year
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General Manager
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As the Bar Manager and Craft Cocktail Visionary, you manage the overall operations of the bar and are the lead contact for all guests at the bar as well as our visionary for development of…
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Exchange

General Manager

South Bend, IN, United States

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Job details

Posting language: English

Original job description

Prime Hospitality Group is a curated collection of brands - spanning upscale restaurants, bars, and hotels. PHG is a family-owned business founded and led by husband-and-wife entrepreneurs, Ryan and Kristy Rans. As passionate service experts, Ryan and Kristy are committed to delivering best-in-class hospitality and creating an inspiring work culture. Through their leadership and dedication, PHG is an environment that fosters professional growth and continually challenges its team to reach their full potential.

Every PHG team member is guided by the company’s five core values; demand for excellence, passion for hospitality, hunger to grow, unwavering commitment, and desire to win. In addition to their stellar service caliber, PHG stays on the cutting edge of technology and strives for greater sustainability. As Prime Hospitality Group continues to grow, the team stays fresh in its approach and remains dedicated to maintaining impeccable standards when it comes to quality.

POSITION DESCRIPTION:

The Exchange is a stylish whiskey and craft cocktail bar stocked with hundreds of the best whiskeys from all over the world - with locations in South Bend, Indiana and Mass. Ave, in the heart of Indianapolis. As the Bar Manager and Craft Cocktail Visionary, you manage the overall operations of the bar and are the lead contact for all guests at the bar as well as our visionary for development of seasonal craft cocktails. In this role you are responsible for selling, preparing, and serving mixed beverages, wine, and food. Duties include preparing and serving beverages, overseeing bar maintenance, guiding guests through our diverse beverage, and dining menus, delivering food and drinks, describing the dishes to guests, recommending wine selections, monitoring guest satisfaction, and managing inventory. Must be pleasant, conscientious, and professional with an extensive knowledge of mixology, product, and alcoholic beverage selections. Must be able to lead a diverse team of bartenders and operate effectively as part of a team, communicate clearly, and ensure smooth service operations, quality service, a dedication to team member development.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities):

Demand for Excellence

Understand completely all procedures, standards, specifications, guidelines, and training programs, operating daily in alignment with core PHG Values,
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, alcohol consumption and labor requirements of the restaurant employees and guests.
Operationalization the PHG Operating system, leading weekly L10 meetings with key personnel, ensuring hourly weekly IDS meetings are conducted, and driving identified issues through to resolution or escalating as appropriate to DOO.

Passion for Hospitality

Ensure all guests feel welcome and are given responsive, professional, gracious service always,
Create personal connections with guests, establishing an awareness of regular preferences, key dates, family members, etc.,
Craft cocktails, present, open and pour wine, and guide a guest in the decision-making process based on a guest’s likes, dislikes and price point while applying upselling techniques,
Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence,
Answer any questions about the bar menu, specific food items, the wine or craft cocktails list or any other inquiries the guest may have as needed, including menu changes as needed,
Takes beverage and food orders, providing setups and service for guests dining at the bar,
Liaise with other bartenders and barback(s) to always confirm the order and any special needs of guests as well as to coordinate the transfer of guests over to table service.

Hunger to Grow

Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change,
Pay attention to buying trends of guests for everything behind the bar including cocktails, spirits, beer, and other items from behind the bar. With this knowledge help eliminate unnecessary items behind the bar,
Lead design of new seasonal cocktail concepts with input from team members, partnering with the DOO to develop recipes, set pricing, etc.
Lead the compilation each week of bar inventory and be mindful of spirit costs, assisting management in maintaining appropriate costs for cocktails.

Unwavering Commitment

Lead development of all bar staff, serving as a mentor, assigning a coach, and certifying all necessary learning goals are achieved,
Leverage relationships with third-party vendors to provide team members ongoing spirits training each month.
Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires.

Desire to Win

Foster openness and communication to promote and encourage team-oriented environment within the restaurant.
Prepare reports and analyze metrics to identify opportunities to correct and/or improve operations. Review previous day’s sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, weekly operation reports, daily sales/deposits, budgets (including sales budgets), invoices, receiving sheets, payroll and all other administrative requirements and reports are completed and submitted according to the procedures and due dates set by the DOO.
Set (in coordination with the DOO) and achieve budgeted sales and profit levels for the bar. Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance.
Optimize bar profitability by effectively monitoring and controlling costs, ensuring that labor is scheduled efficiently, inventory is maintained appropriately, and Team Members are adhering to Company cash handling and payment processing procedures.
Partner with the DOO, COO and Marketing team to design marketing strategies for The Exchange concept that create brand awareness and additional customer base.

PHYSICAL DEMANDS (Minimum qualifications needed to perform essential job functions):

Must be able to communicate effectively and listen attentively to supervisors, employees, and guests.
Must be able to continuously use fingers to bilaterally operate the point-of-sale equipment and reservation software.
Must be able to lift, handle and carry trays, smallwares, and equipment weighing up to 25 pounds.
Must have a good sense of balance, be able to bend, kneel, stoop, reach and squat on a frequent basis to obtain, clean and store barware, liquors, wines, service ware, etc. behind the bar area,
Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length.

REQUIRED SKILLS/ABILITIES

Highschool diploma or G.E.D,
Prior bar management experience,
Basic math skills,
Beverage Service Aptitude/Mastery: proven knowledge of a wide variety of craft cocktails, spirits, and wine, with the ability to apply such knowledge to craft a cocktail; present, open and pour wine; and guide a guest in the decision making process based on a guest’s likes, dislikes and price point while applying upselling techniques, as well as familiarity with responsible serving requirements, point-of-sale systems, tracking of inventory and ordering to maintain a fully stocked bar and wine reserves.
Accountability: Proven ability to take responsibility for all work activities and personal actions; follows through on commitments; implements decisions that have been agreed upon; maintains confidentiality with sensitive information; acknowledges and learns from mistakes without blaming others; recognizes the impact of one's behavior,
Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and
Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world,
Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues,
Conflict Resolution: Proven ability to facilitate the prevention of and/or de-escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.
Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships,
Decision Making: Proven ability to recognize problems or opportunities and determine whether action is needed, taking charge of a group when necessary to facilitate a decision, and making decisions in a timely manner under ambiguous circumstances when potential risks exist,
Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact,
Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results,
Inspirational Leader: Proven ability to guide people to get the job done, and to bring out their best, articulating a shared mission in a way that motivates and offers a sense of common purpose beyond people's day-to-day tasks.,
Must successfully complete restaurants training program.

PREFERRED SKILLS/ABILITIES

Bartending certificate

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT

PHG is 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. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.

Supplemental pay

Bonus pay

Benefits

Health insurance
Dental insurance
Vision insurance
Paid time off
401(k)
Referral program
Paid training

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More about this job

Skills

Serve beverages
IDS
Decision making
Upselling
Communication skills
Sales
Payroll
Cash handling
Point of sale
Confidentiality
Attention to detail
Communicate using non-verbal language
Conflict resolution
Customer relations
Financial capability

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