The Pub Manager will promote and grow the business, hire and train waitstaff, and ensure that patrons are receiving excellent drinks, food, and service. You will also manage inventory and resources, plan promotional events, ensure that quality and safety controls are followed, maintain current licenses, create schedules, and work with ownership to set business objectives to increase profits and maximize customer satisfaction.
KEY RESPONSIBILITIES
· Manage the business aspects of the pub, such as keeping a current liquor license, taking inventory and reordering supplies, managing budgets, and setting goals.
· Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
· Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
· Create effective schedules and quickly resolving conflicts to ensure that pub is well staffed. Utilize yourself during peak hours, scheduling a minimum of 30 hours a week on the floor.
· Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
· Have the physical ability to perform all duties of a bartender and server.
· Coach assistant manager, supervisors, bartenders, & servers on Company’s operations best practices including – cleanliness, inventory levels and tracking, hiring, and day to day operations
· Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
· Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
· Setting and enforcing quality & safety controls, maintain a fun, safe atmosphere for staff and patrons.
· Ensuring licenses are updated and in line with current legislation. Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
· Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
· Working with diverse personalities both staff and patrons.
· Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
· Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
· Diffusing tense situations between patrons or staff members to prevent possible safety and/or legal issues, ejecting unruly persons, if needed.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
· Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
· Complete daily paperwork and computer entry in a timely manner