Aerie Restaurant Bar Supervisor (FT)

Grand Traverse Resort and Spa; Acme; On-site; CAD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a dedicated Bar Supervisor to ensure exceptional guest experiences through effective staff training and supervision. This role involves maintaining high-quality standards in drink production and service, fostering a positive work environment, and ensuring compliance with safety and sanitation regulations. As a vital part of the team, you will lead the bar staff, manage inventory, and create innovative cocktail offerings. If you are passionate about the hospitality industry and thrive in a fast-paced environment, this is the perfect opportunity for you to shine and make a significant impact on guest satisfaction.

Qualifications

• Must have previous bartending experience in an upscale environment.
• TIPS certified or obtained within 90 days of employment.
• Strong knowledge of restaurant operations and beverage service.

Responsibilities

• Supervise and train bartenders to ensure high service standards.
• Maintain cleanliness and organization of the bar area.
• Monitor guest satisfaction and manage alcohol service responsibly.

Skills

Customer Service

Bartending

Supervisory Skills

Communication Skills

Time Management

Education

TIPS Certification

Previous Bartending Experience

Supervisory Experience

Tools

MICROS System

Job description

Grand Traverse Resort and Spa, 100 Grand Traverse Village Blvd, Acme, Michigan, United States of America Req #1609

Tuesday, March 4, 2025

SUMMARY

Assist in supplying total guest satisfaction through prompt, courteous and professional service, while maintaining a highly motivated and well-trained staff. Maintain high quality standards in regards to drink production and presentation, and sanitation and safety. To provide supervision of restaurant staff in the absence of Assistant Manager and/or Restaurant Manager. To continually strive for 100% guest satisfaction within assigned restaurant outlet by providing and ensuring a consistent quality of service through prudent supervision of the bar and lounge.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Foster an environment conducive to guest satisfaction through prudent supervision and training of staff.
• Assist in the training and coaching of all bartenders.
• Encourage and motivate staff to maintain a high level of morale at all times.
• Practice and promote safe alcohol management.
• Keep accurate wine bottle counts in Micros.
• Ensure appropriate par levels of chilled white wines.
• Keep the bar and surrounding areas neat and clean.
• Support upper management decisions and assist staff where needed in any position.
• Collaborate with the manager on cocktail creations and beverage selections, to include elevated garnishes.
• Ensure all glassware and utensils are polished before use.
• Ensure we are stocked up on non-traditional ice cubes for the following evening's service.
• Follow all state laws regarding intoxicated patrons.
• Promote and practice professional and consistent standards of service and cleanliness to all employees.
• Bartenders must ensure guests meet age requirements for the purchase of alcohol. Check identification and monitor customer consumption.
• Collect payment from guests accurately. Handle cash accurately and give correct change. Record all transactions in the Micros system.
• Monitor the use and handling of facility resources, including linens, equipment, and paper products.
• Monitor guest satisfaction and feedback on a daily basis.
• Follow all prescribed sanitation laws issued by the county health department.
• Ensure beverage service is prompt and efficient while following all local and state laws regarding beverage product and service.
• Ensure quality food and beverage standards are met.
• Assume all responsibilities delegated by the manager and do any or all other duties to fulfill customer needs and requests.
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
• Attend all meetings and complete all online training sessions.
• Assist in ordering supplies and maintaining adequate par levels.
• Perform opening and closing procedures of the restaurant to include ensuring the nightly tip-out sheet is properly filled out.
• Maintain open lines of communication and act as a link between the Manager and Staff.
• Follow proper grooming and dress standards set forth by the Employee Handbook.
• Understand and abide by environmental practices of the Grand Traverse Resort and Spa.
• Other duties as assigned.

EDUCATION/EXPERIENCE

• Must have previous bartending experience within an upscale high-volume establishment.
• Must be 21 years of age.
• TIPS certified or obtained within 90 days of employment.
• Strong knowledge of restaurant operations, service procedures, and functions.
• Previous supervisory experience preferred.
• Must have extensive wine, beer, and spirits knowledge.
• Experience with the MICROS system preferred.

OTHER SKILLS AND ABILITIES

• Basic computer knowledge.
• Above-average knowledge of food and beverage service, product, cost control, labor control, marketing, and sales techniques.
• Must have a sense of time and urgency and be able to complete tasks and projects in a timely manner.
• Must have excellent customer service and communication skills, both written and verbal.
• Must be highly motivated with a positive attitude and have the ability to multi-task.
• Needs to be aware of current trends in the beverage industry.

SUPERVISORY RESPONSIBILITIES

• Assist Manager in hiring and interviewing bartenders.
• Complete performance evaluations, planning/attending/leading staff meetings as requested by the manager.
• Complete any ordering activities necessary as deemed by the manager.
• Communicate with guests, staff, and management to resolve issues as they arise.
• Other tasks as assigned by the Manager.

TYPICAL PHYSICAL DEMANDS

Physical demands for this position include lifting heavy trays, standing for extended periods of time, and excellent hand-eye coordination. Other physical demands include being able to walk for long periods of time without rest or sitting down, especially on busy nights. Balance is also necessary for the bar supervisor, along with the ability to multi-task several projects at once. Must be able to climb stairs and walk on uneven surfaces on an occasional basis. Must be able to frequently lift and carry up to 50lbs at shoulder height. Must be able to bend, squat, push, and pull frequently. Must be able to perform simple grasping, fine manipulation, and repetitive hand and arm movements frequently; squeezing and overhead reaching occasionally.

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions.
• Must be adaptable to performing under stress when confronted with an emergency and have the ability to handle multiple difficult situations at once in a calm and organized fashion.
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional.
• Must be able to deal with difficult people without losing perspective.
• Must be able to work productively under strict time restraints with variable deadlines.
• Must be able to handle extremely high business levels in a fast-paced environment.
• Must possess a strong, yet friendly personality to maintain a great working environment with fellow employees and guests.
• The highest level of consistency, service, and professionalism is required on a daily basis.

WORKING CONDITIONS

• Noise level moderate in restaurant.
• Must be able to work ALL holidays, nights, weekends, and Sunday mornings.

COMMENTS

Native American Preference will apply. Must be able to pass a background investigation and a drug test as a condition of employment. Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.