Bar & Restaurant Manager

What We Have To Offer
LOCATION:
251 Government Street Mobile, AL 36602

SALARY:
$50,000 annually, based on experience

Benefits

• A culture that values passion, individuality, and fun
• Opportunities for internal growth and development
• Paid Time Off (PTO)
• Paid holidays
• Earned Wage Access through PayActiv- access to your earned wages before payday
• Affordable medical, dental, & vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
• Tuition Assistance
• Referral program
• Employee Assistance Program
• Discounts at all Avocet-owned hotels & restaurants

Position Summary
WHO WE ARE LOOKING FOR:
The Bar & Restaurant Manager is a hands-on leader primarily responsible for the execution, atmosphere, and success of The Living Room, our Lobby Bar. This individual will also play a vital support role in the daily operations of LeMoyne's Chophouse, and provide as-needed assistance to the Banquet department. The ideal candidate is a highly motivated and detail-oriented leader with a strong background in beverage program development, team building, and guest service standards.

This role requires a dynamic, service-driven individual who thrives in a multi-outlet environment, with a primary focus on executing exceptional service, beverage programming, and team management within The Living Room, while providing daily support in the Chophouse and as-needed support for banquet events.

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
Main Duties And Responsibilities

• Ensures consistent execution of service standards, ambiance, cleanliness, and guest experience in The Living Room.
• Leads daily pre-shift meetings and provides on-the-floor leadership during high-volume periods.
• Proactively resolves guest and team members' concerns and maintains a warm, welcoming environment.
• Oversees and maintains the cocktail and beer program, with seasonal updates and innovation in alignment with brand standards.
• Ensures accurate beer inventory management, ordering, and cost control.
• Ensures all bar products and equipment is stocked and in good working order.
• Collaborates with the senior leadership on promotions.
• Recruits, onboards, and trains team members for The Living Room in alignment with property standards and culture.
• Develops and implements training programs in conjunction with senior leadership, to ensure excellence in service, product knowledge, and guest engagement.
• Manages weekly schedules and labor forecasting for The Living Room based on business needs.
• Collaborates with the marketing team to create compelling and on-brand content for social media, promoting The Living Room's events, cocktails, and atmosphere.
• Conceptualizes and executes bar activations, partnerships, and special events to drive traffic and revenue.
• Provides operational support to LeMoyne's Chophouse on a daily basis, ensuring team cohesion, service consistency, and guest satisfaction.
• Assists in the execution of banquet events as needed, working collaboratively with the banquet team to ensure seamless service.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.
• Works closely with other departments to ensure guest satisfaction and safety.
• Other tasks may be assigned based on need or as directed by the senior leadership team.

Supervisory Responsibilities

• Le Moyne's Chophouse staff
• Living Room staff
• Banquet Staff including Banquet Captain

Education
JOB REQUIREMENTS:

• High School Diploma or equivalent. College degree preferred. A degree in hospitality management is a plus.

Experience

• A minimum of 3 years of restaurant experience and 2 years of restaurant management experience required.
• Familiar with industry best practices.

Skills & Abilities

• Commitment to guest satisfaction and service excellence. Able to promote customer service and focus among staff.
• In-depth working knowledge of alcoholic and non-alcoholic beverages and food preparation/presentation.
• Excellent verbal and written communication skills. Ability to read, speak, and understand English to give and follow directions and procedures and communicate with the team and guests.
• Knowledge of basic accounting principles, including cost and payroll control, budgeting, and analyzing financial data
• Must be able to forecast and strategically plan for business needs relating to inventory and staffing.
• Proven ability to maximize profitability and proficiency in operation with a high degree of quality.
• Strong interpersonal and interaction skills.
• Excel at leading and developing team members proactively and positively.
• Ability to become TiPS certified within 30 days of employment.
• Mobile County food and beverage handler certification required.
• Ability to become Manager ServSafe certified within the first quarter of employment. Course and certification paid by The Admiral Hotel.

Working Conditions
The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Equipment To Be Used

• Microsoft Office Suite
• Google Suite
• POS computer system
• Various kitchen equipment and beverage equipment
• Computers, printers, calculators, multi-line touch tone phones, photocopiers, dolly, and other office equipment as needed.

Physical & Mental Requirements

• Most work tasks are performed indoors with the temperature generally being moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more at a time.
• Ability to work varied schedules from week to week based on business demands above 40 hours, including holidays and weekends, with flexibility in schedule from time to time with minimal notice.
• Must be able to resolve problems, handle conflict, perform, and make effective decisions under pressure.
• Must be able to adapt to frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must have the ability to multitask and delegate effectively.
• Must possess a servant leadership mentality.
• Must be able to lift up to 50 pounds; push and pull equipment, supplies, etc., weighing up to 50 pounds.
• Requires grasping, writing, standing, sitting, walking, kneeling, reaching, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
• Frequently requires use of hands to handle, feel, and reach.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously, with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat, kneel, and stretch to fulfill tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.

Work Environment

• Position primarily works in the outlets on-site at the hotel, including the 65-seat dinner-only restaurant, 48-seat lounge, 14-seat private dining room (PDR), and seven banquet event spaces.
• The work environment includes high guest contact and may involve varying conditions and circumstances with guests, staff, visitors, etc.
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers, and accept constructive criticism from supervisors.
• Must be able to change activities frequently and cope with interruptions.

Who We Are
Le Moyne's Chophouse: Innovate, Create, Delight
Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you'll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at

The Admiral: Illuminate Your Career in a World of Elegance
With a mission to dazzle and delight, we provide an environment that's as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you're ready to be part of our illustrious story, learn more at

EOE / DFWP