Chautauqua Institution

  • F&B: Bar Manager (Heirloom Restaurant)

    Job Locations US-NY-Chautauqua
    Posted Date 2 months ago(3/7/2019 8:54 AM)
    # of Openings
    Food & Bev: Restaurant
  • Overview

    The pre-eminent expression of lifelong learning in the United States, Chautauqua Institution comes alive each summer with a unique mix of fine and performing arts, lectures, interfaith worship and programs, and recreational activities. Over the course of nine weeks, more than 100,000 people visit Chautauqua and participate in programs, classes and community events for all ages — all within the beautiful setting of a historic lakeside village. As a community, we celebrate, encourage and study the arts and treat them as integral to all of learning, and we convene the critical conversations of the day to advance understanding through civil dialogue.


    The Bar Manager is responsible for partnering with other members of the Chautauqua Hotel Company management team to ensure the bar operates in a way that creates a superior guest and employee experience while growing sales and increasing profitability. The Bar manager has specific accountabilities for ensuring the service systems are operating effectively while providing shift leadership to all employees in the restaurant.

    1. Job Duties


    Shift Leadership:


    • Role Models Chautauqua Hotel Company Values
    • Ensures high standards are consistently upheld in all bar areas and provides clear feedback to employees
    • Manages rules and policies fairly and consistently
    • Promotes teamwork throughout the restaurant on each shift resulting in the delivery of an excellent guest and employee experience
    • Uses all labor management tools and reports to ensure all employees are being utilized appropriately and shift labor expectations are met
    • Conducts pre/post shift communications
    • Leads the NPS experience resulting in sales and guest growth
    • Ensure the adherence to food safety guidelines
    • Ensures the safety and sanitation of the interior and exterior of the hotel
    • Establishes guest service and sanitation as a priority through personal example and follow-through
    • Utilizes guest recovery process. Manages employee behavior through proper handling of guest feedback
    • Ensures compliance with responsible service of alcohol
    • Ensures proper staffing levels




    • Leads overall bar and guest dining experience
    • Manages beverage alcohol costs and waste
    • Ensures the tools, processes and training are in place to achieve top box NPS results to all bar areas
    • Leverages key service performance to drive overall bar performance
    • Sources, selects and supports a highly capable workforce for service positions that reflects the diversity of the community we serve
    • Sets clear operational goals for the bar team; establishes operational improvement objectives; implements specific action plans; communicates goals and results to team
    • Creates and manages the implementation of all beverage products
    • Manages bar schedules
    • Manages beverage alcohol results
    • Owns Beverage inventory process; completes the weekly liquor, beer, wine, and soda orders
    • Communicates all product ordering needs to the Executive chef to ensure proper inventory levels


    Performance Metrics:


    • Sales vs LY
    • Net sales earnings vs LY
    • Beverage and Condiment Waste
    • Labor vs Expectation
    • Cleanliness & Sanitation
    • Net Promoter Scores
    • Employee Turnover
    • Scheduling & Labor Management


    III. Required Leadership Responsibilities


    • Acts with Character and Integrity

    Is truthful and forthright with self and others; aligns words and actions; understands and refuses to cross ethical boundaries even when unpopular; works for the common good, not for personal gain

    • Communicates Effectively with Impact

    Communicates in a clear, concise complete and timely manner’ communicates with directness and candor, provides constructive criticism; actively engages in debating ideas and the right course of action; communicates messages that others may be reluctant to communicate (i.e. is willing to say what needs to be said).

    • Coaches for Performance

    Clearly communicates responsibilities and expectations; assesses individual performance and provides clear and timely feedback; seeks opportunities to redirect or retrain in order to raise performance.

    • Connects and Engages with Others

    Establishes a connection with, and remains approachable to others; establishes open and trusting relationships, treats all individuals fairly and with respect; develops a climate where individuals are committed to sharing information, asking for help when it is needed, and achieving shared goals.

    • Thinks Strategically about the Business

    Draws upon a solid understanding of the business (e.g., the industry, operations) to critically evaluate pertinent issues, situations, and events; sees clearly ahead; anticipates future consequences and trends; uses broad perspective to make sound decisions

    • Sets High Standards of Excellence

    Consistently models and upholds high standards of excellence in performance for self and others; ensures all systems, methods and procedures are followed without exception; continuously looks for ways to improve performance.  

    • Focuses on Guest Service

    Seeks to understand the guest and his\her Institution experience; considers business decisions from the perspective of the guest; brings the voice of the guest “to the table,” is dedicated to meeting and exceeding the expectations and needs of the guests; maintains a culture of hospitality and service excellence; acts upon guest feedback with a sense of urgency.

    • Creates Accountability for Performance

    Teaches others to take personal ownership of decisions and results (mistakes and successes); ensures others are held responsible for their behaviors and attitudes while holding them to high standards; consistently provides feedback and recognition for good work and applies appropriate consequences for non-performance, as necessary; follows up.

    • Plans and Organizes

    Plans, coordinates, and structures work activities to ensure efficiency; identifies critical paths associated with the completion of activities; obtains and manages resources so that work objectives are accomplished on time and within budget or prescribed guidelines.

    • Leads Team

    Encourages team spirit of collaborative effort and results across employees; models expected behaviors; facilitates team processes; provides structure and direction to enable the team to accomplish its goals; helps the team analyze how it can become more effective.

    • Leads and Supports Change

    Generates, supports, and remains open-minded to new ideas and insights; understands how to manage change and motivate others to embrace it


    • High School diploma or equivalent required; Bachelor’s degree (Hospitality, Business, or related field) preferred
    • 3+ years proven leadership and performance bar background required
    • Proven ability to lead the overall guest service experience
    • Experience recruiting, selecting and retaining hourly employees
    • Able to use appropriate labor reports
    • Experience creating schedules for hourly employees
    • High level of attention to detail
    • Excellent communication skills with all levels of employees as well as the guests
    • ServSafe, local and state regulatory certifications, or the ability to obtain required
    • Excellent planning and organizational skills
    • Must be at least 21 years of age
    • Experience training, coaching and developing hourly employees to ensure that they are able to perform to the best of their abilities
    • Experience setting high standards and holding employees accountable for meeting those standards
    • Ability to develop bar improvement based upon business and service results
    • Must be able to lift up to 75 lbs. without mechanical assistance


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