JET WINE BAR MANAGERJOB DESCRIPTIONLast edited: July 2024Job Title: Jet Wine Bar Manager Department: Front of HouseReports to: Director of Operations / HR DirectorJob Type: Full Time, SalaryCompensation: base salary (DOE) + tips when applicableFact Sheet #15: Tipped Employees Under the Fair Labor Standards Act (FLSA)Leadership Benefits:
- Access to bottle purchases at-cost
Business Overview:Sojourn Philly is a hospitality group of four restaurants: Jet Wine Bar, Rex at The Royal, Café Ynez, and Sor Ynez. Sojourn Philly has been operating restaurants in Philly since 2010. Our mission is to create welcoming environments that serve delicious food and drink, while being a caring and responsible neighborhood Partner.Position Overview:The Jet Wine Bar Manager (Manager) manages the day-to-day operations and personnel needs of both FOH and BOH. They assume responsibility as the singular leadership voice and expert in Service and Hospitality and the Beverage Program. The Manager is highly attuned to the Jet WIne Bar brand and excels in their ability to translate the experience of the brand into memorable dining and subscription services. The staffing at Jet Wine Bar intentionally and transparently fluctuates between seasons. The Manager is required to enjoy training employees, understand seasonal scheduling, and promote enthusiasm around events / partnerships. While the staff size fluctuates, the team is consistently small and depends on cross-training for success. The Manager embraces accountability as necessary in achieving hospitality and business objectives; they utilize accountability as a tool for development, not exclusively a path to disciplinary action. The Manager will regularly consult with the HR Director to recognize patterns of concern in both the conduct and success of individual employees and the staff as a whole. A strong partnership between the Manager and HR exists in generating employee data and implementing appropriate leadership responses. The Manager is accountable for accurate and timely follow-through in all aspects of the Progressive Discipline Policy. The Manager understands the distinction Jet Wine Bar holds as an experience-driven wine destination. The Manager understands that the Wine Club, Wine Tastings, and Community-Partner Events are essential in driving the distinctions of Jet Wine Bar. The Manager invests in strategic marketing as essential in growing community, building brand recognition, and communicating our brand values externally. The Manager embraces timely display / distribution of print materials to optimize promotion to immediate guests. The Manager should be prepared to be a face of Jet Wine Bar and respond promptly to requests from the Director of Brand Experience. Principal Duties and Responsibilities:Brand
- Represent Jet Wine Bar as the ultimate brand ambassador; knowledgeable of brand values, initiatives, community partnerships and engages with all facets through genuine embodiment of Jet's hospitality philosophy
- Regularly strategize with Jill and Directors to effectively translate brand values to tangible Jet goals, executed through repeatable policies and practiced in standardized procedures
- Strives to develop and maintain ties within the community by interacting with proximate non-profit groups and giving attention to neighborhood concerns
Dining
- Oversee steps of service to varying dining formats
- Continually observe and audit steps of service to ensure a consistent and quality dining experience for guests
- Standardize pre-shift, sidework, and closing shift checklists to enable predictability and continuity between shifts
- Continually observe and audit side work checklists to maintain relevance across changing menus and facility needs
- Standardize genuine hospitality practices, starting with Jet's internal hospitality expression initiated in training and echoing in Jet's hospitality towards guests in and around service.
- Sojourn Hospitality Traits: approachable, kind, knowledgeable
- Ensure overall guest satisfaction; investing personal attention to detail in accommodating community partners, neighborhood regulars, and VIP guests.
- Note the names and preferences of regular guests, empower staff with rapport-building insights, and continually conceptualize ways in which staff can exceed expectations
- Provide deescalation to negative discourse onsite; assure that it is acted on immediately and in the best interests of both the guest and the company.
- Communicate to the HR Director for conflict resolution.
- Commit to being present during high-impact services to ensure the best Brand Experience for guests and staff
Beverage
- Equip staff with knowledge and confidence to uphold the Jet Wine Bar brand; assure that Bartenders are adequately trained in cocktail recipes and comfortable conversing about beer, wine, and spirits through accurate information sharing
- Ensure consistency in bartending techniques, delivery, and knowledge of the bar program
- Participate in wine tasting that influence beverage lists to accurately understand products that reflect Jet's brand, core values, and missions
- Implement seasonal and exclusive beverage menus as scheduled by the Director of Operations
- Ensure that Menu Change Protocol is adhered to when introducing new products
- Oversee bar service to assure that cleanliness and organization are maintained, and RAMP guidelines are adhered to
- Promote new and existing beverages through in-house marketing initiatives
- Maintain professional relations with all vendors, including both Special Liquor Order Representatives and members of the PLCB
Food
- Equip staff with knowledge and confidence to uphold the Jet Wine Bar brand; assure that cooks are adequately trained to execute recipes and all staff are comfortable conversing about the menu and ingredients-sourcing
- Ensure consistency in plating techniques, temp, and knowledge of allergens
- Ensure awareness of ingredient / product sourcing from sister restaurants
- Implement seasonal and exclusive food menus as scheduled by the Director of Operations
- Ensure that Menu Change Protocol is adhered to when introducing new products
- Oversee kitchen to assure that cleanliness and organization are maintained, and health and safety guidelines are adhered to
- Promote new and upcoming specials through in-house marketing initiatives
Staff
- Proactively maintain a positive work environment through regular staff check-ins, equitable oversight, and team inclusion initiatives. Keep all employees motivated and morale high by acknowledging team members that exhibit exceptional performance or improved performance.
- Uphold all company expectations as set forth by Jill & Evan regarding respect for all coworkers.
- Produce Manager schedule one month in advance, oversee that FOH Hourly schedule is produced 10 days in advance.
- Organize staff training to achieve quality standards; expected to either lead staff training or be an expert of the curriculum being taught
- Uphold accountability through PDP and documenting intervention efforts. Recognize non-compliance with the Employee Conduct, Attendance Policy and training; overseeing timely and fair progression of feedback and discipline, assuring that documentation is within bounds and in compliance with standards for unemployment compensation requests.
- Be vigilant about observing staff relations and schedule a meeting with appropriate parties before potentially adversarial relations escalate.
Administrative
- Complete daily manager report nightly. Complete daily attendance audit nightly.
- Assure that all Leads are maintaining the reports to the best of their abilities and coach when necessary
- Ensure accurate cash handling and security. Manage distribution of paychecks, vendor checks, and reimbursements
- Any breach of security must result in a change of protocol
- Meet the restaurant's financial objectives
- Identify opportunities for improvement in operations, spending, repairs, etc
- Manage Food Cost and Labor Cost to drive Jet towards profitability
- Practice excellent grammar and diction while in service, in business correspondence, and on social media
- Maintain compliance with planning threads, planning forms / folders, and planning timelines
- Follow the Chain of Command for Conflict Resolution, and utilize expertise of the HR Director for additional support
- Work directly with the HR Director to update and supplement the Jet Wine Bar Handbook
- Ensure thorough training curriculums, rubrics, and resources are current
- Initiate formalized procedures to standardize service and conduct; supplement procedures as needed
- Apply day-to-day insight to HR policies to optimize for Jet Wine Bar
- Manage Progressive Discipline Policy (PDP) documentation using the Staff Log / Staff Journal and PDP Templates
- Work with HR Director to manage delivery of disciplinary intervention
- Manage execution of follow-up and retraining
- Ensure quality of intervention and documentation
- Fill out Employee Evaluations thoughtfully and with the intention of staff development
- Is the acting liaison between the restaurant and third party vendors in menu maintenance
- Maintain an organized Google Drive
Facilities
- Serve as the point of contact for the restaurant's facilities, maintenance, and upkeep; work closely with the Directors to coordinate escalated services
- Guarantee the cleanliness and pest control of the entire restaurant, and maintain communication with hired entities to assure optimization.
- Assess and maintain the inventory of disposable goods, tableware, and office supplies. Assure that they remain relevant and accessible to staff.
- Oversee the cleanliness of refrigeration used by staff, and that contents are labeled in accordance with health code, and maintenance of equipment is in contract.
- Determine if there are ergonomic impediments to staff and resolve issues for ease of use in both FOH & BOH.
- Maintain positive and professional relationships with vendors, including food & beverage representatives, technicians, industry professionals, and guests.
- Maintain the security of the building with attention given to onboarding and termination of management, security codes, and keys.
Qualifications & Skills: A minimum of two years of General Manager experience is preferred. A minimum of two years of FOH Manager experience is necessary for the position.The General Manager position requires:
- Deep knowledge of standard restaurant operations for FOH, the Bar Program, and BOH
- Understanding of restaurant budgeting, P&L analysis, and financial management as it applies to the operations of the restaurant
- Strong operating knowledge and ability to problem-solve various POS operating systems
- Strong leadership skills
- Strong organizational and multitasking skills
- Excellent communication and interpersonal abilities
- In-depth knowledge of restaurant operations and service standards
- Thorough knowledge of spirits, cocktails, wine and beer
- Ability to handle stressful situations and emergencies calmly and effectively
- Detail-oriented with a strong sense of responsibility
- Reliable attendance; no escalations in PDP in the last 90 days
Partnership with Directors:The Manager is trusted to operate the establishment independently, and it is necessary that they do. While each Director holds specific expertise, the Manager is the expert of their establishment. The intention of the existing Directors is to contribute strategic guidance and intervention to each establishment's leadership team; introducing structure, resources, and information in response to barriers to success. The Directors, in partnership with the Manager, work in creating consistency and predictability for the wellbeing of staff and the community. Protocols and policies administered by Directors exist to achieve big-picture objectives; the Manager's day-to-day expertise and feedback is critical in editing practices for onsite success. The Manager must recognize that Directors aim to share their time equally between all four establishments, therefore Directors should be utilized most heavily when responsibilities are beyond the Manager's duties. Directors will meet with the Manager regularly and both parties share a responsibility to uphold communication standards.Supervision Received:The Manage is encouraged to advocate to the Owners and Directors in regards to continued education. Direction from the Owners and Directors is sourced in the best interest of the business and needs to be regarded with seriousness. The Manager is held accountable through the PDP with direct oversight from the Director of Operations and HR Director of Sojourn Philly. Supervision Exercised:Reflecting the Chain of Command, the Manager is accountable to all aspects of FOH , BOH and service; therefore it is essential that they monitor and supervise all staff to ensure a standard of excellence is maintained. The Manager directly supervises all staff for compliance with policy, consistency in service, accuracy, and quality standards.