Position Purpose: The Counter Manager will be in command of overall operations of the Bar and Counter. This position requires an established restaurant professional with the ability to lead, uphold guest satisfaction and maintain integrity of the business on full time basis based on hours of operations of the restaurant. This person is responsible for coordinating and maintaining all office activities and working with BOH and FOH management to keep operations at the location smooth.

Key Responsibilities/ Accountabilities

• Inspect work done by overnight cleaners. Review cleaning checklist and report any issues or unfinished work to cleaning company and General Manager
• Inspecting the counters and display areas to make sure the appropriate products are displayed in a consistent manner
• Making sure the shelves behind the counter are always organized, neat and clean and that there are no empty spaces
• Validating products - making sure all products are fresh, correctly priced and wrapping is not damaged.
• Making sure the counter area is up to health department standards
• Assisting and working closely with counter workers - training and teaching about products and items that we sell, monitoring how counter employees speak with guests and mentoring/teaching them if they need to improve
• Supervising cake orders, execution of small catering orders and occasional deliveries
• Communicating any counter or product related problems to General Manager

Bar Ownership:

• Responsible for bar logistics efficiency - correct set up for success, adequate staffing for particular shift, neat and accurate product display, etc.
• Continually create new offerings for bar and lounge guests (new cocktail options with mixologist, by the glass offerings with wine sommelier, introducing new liquor brands, etc.)
• Responsible for all staff beverage training and materials generation.

Labor Management and Bar Performance:

• Continually review performance of the bar - sales and revenues, most and least selling items, promotional items, bottle sales, food items, etc.
• Continually review bar and lounge policies and procedures for efficiency/accuracy- liquor stocking, inventory counts spot checking, storage areas, etc.
• Understand, follow, and direct others in current safety procedures.

Product Presentation:

• Maintain quality of all beverages up to Sant Ambroeus standards
• Monitor proper par levels of all by the glass wines, beers, and liquors.
• Responsible for quality and seasonality of beverage, beer, and cocktail offerings

Financial:

• • Follow restaurant procedures to ensure proper ordering of all beverages besides wine.
  • Maintain proper COG levels given as goal by General Manager.
  • Continually update beverage pricing to reflect market values.
  • Responsible for continued sales growth of bar and lounge
  • Responsible for bank transactions

0      Daily Cash Deposit - count, compare to sales report, take aside $2,000 prepare deposit slip.

o    Daily Change - Make change on 5 registers (AM and PM) count change left in change box and fill in the change request.

• • Petty cash procedures

0 Receipts- daily collect, record and reimburse employees for petty cash spent. If something looks out of the norm have approval from GM or AGM on purchase

0  Replenish- when amount is low with cash from deposit and record on spread sheet.

• • Reconcile petty cash on a weekly basis.
  • Keep daily separate record of register extras.

Service:

• • Consistently be an amazing host and creating memorable experiences by personalizing service
  • Representing all the products we offer and presenting them to our guests - explaining the brand and ingredients in a clear and professional manner
  • Creating relationships with our regular guests to retain their loyalty
  • Communicating all product related information and changed to all counter workers
  • Supporting dining room staff by making sure their dessert display is always aestically pleasing and accurately representing what is in stock
  • Performing counter worker duties in a timely manner adjusted to the business volume
  • Assist guests with beverage selections during service and oversee quality of service in the bar and lounge area.
  • Monitor that all beverages are correctly punched into Toast on specific guest's checks.
  • Communicate all beverage-related issues to the appropriate bartender or cocktail server and resolve any possible miscommunication or tension between staff.
  • Support bar/lounge but also dining room staff with any beverage related tasks whenever possible.
  • Follow and complete closing bar/lounge/ dining room check list prior to departure.
  • Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.
  • Personally handle the service in the dining room and oversee the service staff and flow of entire restaurant by being present on the floor during all meal periods when scheduled.

Administrative:

Cash registers Opening and Closing Counts

• • Ordering/purchasing any related packaging or wrapping materials
  • Keeping inventory of counter items
  •  Enter notes from the completed shift in Avero (voids/ comps/staff notes etc) and report and existing issues that are not resolved to the rest of the management team
  • Ensure accuracy of all menus used in bar and lounge and POS postings.
  • Assist General manager with bar/lounge schedule.

• • Keep all bar/lounge literature up to date including, but not limited to: o staff o Bar training materials
  • Personally respond to all guest requests

Job Descriptions of bar and lounge service

• Support and drive the training culture - organize tastings of new cocktails with mixologist with product descriptions and study materials for staff, etc.
• Conclude all notes regarding daily operation in Avero report/log at the end of the day.
• Handle beverage updates in Toast.

Employees

Employee Records- have new employees fill out all forms of hire package. Scan and e-mail documents to HR.

• Time adjustments- using labor report add to the Time adjustment list and have employees sign when they forget to clock in or out and adjust in Time Pro. Scan and send to HR.
• Tip sheet - on daily basis fill in template using labor report, compare on a weekly basis to POS systems sales report to make sure both match. Post tip sheet for employees to see two or three times a week.
• Payroll - enter hours, and tips onto the payroll template, make notes of employees on vacation, or anything needed to communicate to the main office about the week's payroll.
• Request employee letters and changes from HR

• Keep track of Uniform forms and receipts from Brooks Brothers.

Product Presentation & Staff Education

• Monitor and make sure quality of wine is at its highest.
• Monitor the quality and par levels of wine glassware and decanters.
• Train and guide staff on proper bottle presentation, decanting and pouring, making sure the correct verbiage is used at all times - organize short daily pre-shift trainings and tastings, make sure there is a wine class scheduled once a month.
• Assist in and conduct wine training of new hired and existing staff and materials generated. Communicate wine lows, 86's and info on new wines to staff.

Customers

House Accounts- update information when needed and scan receipts.

• Fulfill receipt requests by searching on POS systems.
• Send and receive credit card authorization forms for large reservations or guests looking to pay part of full dinner for someone else.
• Process and ship online gift card orders
• During holiday season help with taking, processing, and organizing holiday orders, specially shipping and delivery.

Ordering and inventory

• Order - disposables, non-alcoholic beverages, condiments, silverware, china, glassware, supplies, (please check and review ordering lists)
• Receive deliveries of items ordered, make sure nothing is missing from delivery or that nothing is damaged.
• Coffee/water inventory - Continuously record water and coffee received and on a monthly basis count stocked items (with help from baristas) and enter into appropriate spread sheets.
• Wine inventory- Every Tuesday enter invoices to our system, import sales, enter items in log book and compare numbers to what is in stock using the counts done by beverage manager and the bartender. Print "on hand report" on weekly basis. On monthly basis print stock value report on the first day of the month and e-mail to bookkeeper

Organization & Maintenance

• Phone lists: update phone lists with new wholesale, maintenance, service providers and new employees.
• Gift Card Log: Use the forms filled out at the moment of purchase to update general, online gift card logs and OT with guests' information.
• Price Checks: continuously try to find better prices maintaining quality in mind.
• Before the end of the year prepare the new financial spread sheets for reconciliations needed for the New Year and help maintain and edit others as needed. After the New Year close all the financial sheets and send to the office.

Weekly Bag to the office - On Tuesdays gather and send with a messenger, include

O      Daily receipts and reports.