Job description

The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic Tin Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.
The Tin Building by Jean Georges will feature multiple unique venues: Several full-service restaurants, fast casual and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and CPGs. To support this significant operation the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.
The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings.
If you are a food enthusiast like the rest of us, we encourage you to apply and be a part of a growing team of the next food destination!
POSITION SUMMARY
The Bar Operations Manager will promote and grow the business, hire, and train bar staff and create beverage offerings as needed. He/She will oversee that service standards are meet at all bars. They will also manage inventory and resources, plan promotional events, ensure that quality and safety controls are followed, maintain vendor relationship, create schedules for bar team, and set business objectives to increase profits and maximize customer satisfaction. They should also be able to work with diverse personalities and diffuse tense situations.
In order to succeed as a Bar Operations Manager, he/she should be observant, hands on and have the ability to think critically and efficiently. They should be a skilled communicator with excellent problem solving, observation, and interpersonal skills.
KNOWLEDGE, EXPERIENCE AND SKILLS

• Restaurant or management experience or more education preferred.
• Experience in managing a combination of full-time, seasonal, and contractor staff.
• Passionate, entrepreneurial, and dedicated to success
• Effective teamwork skills
• Strong communication skills (verbal, non-verbal, and electronic)
• Genuinely friendly interpersonal skills
• Strong understanding of business management and accounting principles.
• Excellent computer, problem-solving, and customer service skills.
• Exceptional communication and interpersonal skills.
• Ability to diffuse tense situations and resolve conflicts.
• Effectively delegate responsibilities and maximize resources.
• Ability to walk, stand, and occasionally carry heavy items in a fast-pace environment.

ESSENTIAL JOB RESPONSIBILITIES:

• Manage the business aspects of the bar including, inventory controls ordering liquor (with Beverage Director), reordering bar supplies, meeting KPIs, and cleanliness of all areas.
• Hiring and training staff to provide excellent service to patrons.
• Creating effective schedules for bar staff and quickly resolving conflicts to ensure that bar is well staffed during peak hours.
• Setting and enforcing quality and safety controls.
• Create new cocktail/beverage offering as needed.
• Working with diverse personalities both on the staff and patrons.
• Planning and taking part in promotional events.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Operate ethically to protect the image of the company.
• Must be able to maintain a schedule availability flexible to the business demands.
• Performs other duties and responsibilities as required or requested.

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for the entire workday.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the store. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

The base pay range for this position is a salary range of $70,000 - $80,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.
Creative Culinary Management is an equal opportunity employer.

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