Bar & Lounge cum Banquet Manager

JOB SUMMARY
Responsible for the daily operations of the Bar & Lounge and Banquet, including shift management, staff supervision and delivery of high-quality guest service in line with hotel standards. Oversees beverage inventories, liquor control and related financial and administrative responsibilities while ensuring compliance with all legal obligations. Drives guest and associate satisfaction through clear communication, on-the-job support and ongoing training and development of the team.
KEY RESPONSIBILITIES
Manage daily Bar & Lounge and Banquet shift operations and supervise staff, while personally assisting in providing high quality service based on requirements and standards and leading shifts during events.
Assist with promoting the lounge, menu planning, maintaining standards, assisting servers on the floor during peak periods, and managing property liquor inventories and controls.
Implement agreed upon beverage policy and procedures throughout the property and manage in compliance with all local, state and Federal beverage and liquor laws, as well as all laws related to events.
Understand beverage control, including days on hand, perpetual inventory, bar pars, portion control, cost controls, beverage potentials, mix of sales analysis for beverage, issue and returns, food standards, and period-end inventory.
Monitor adherence to all liquor control policies and procedures.
Attend pre- and post-convention meetings as needed to understand group needs and provide clear and concise communications to everyone having ownership in the success of the event.
Understand the impact of Bar, Lounge and Banquet operations on the overall success of an event and manage activities to maximize customer satisfaction.
Adhere to and reinforce all Bar/Lounge and Banquet standards, policies and procedures, maintaining established sanitation levels and food handling and sanitation standards.
Manage departmental inventories, maintain equipment and manage inventories according to budget and business levels, using banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
Project supply needs for the department (e.g., china, glass, silver, buffet presentations, props).
Comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of the department and monitor and control financial and administrative responsibilities, including asset protection.
Participate in the management of department's controllable expenses to achieve or exceed budgeted goals and manage to achieve or exceed budgeted goals.
Schedule banquet service staff according to forecast and service standards while maximizing profits and supervise staffing levels to ensure that guest service, operational needs and financial objectives are met.