Located in the bustling Downtown Arts District, Bakersfield’s Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a stunning event space, a coffee shop, a casual indoor dining restaurant and bar and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests.

Principle Responsibilities & Position Purpose:

This position will be primarily responsible for directing the bar operations and bartender team in all matters pertaining to operating needs and demands. This includes overseeing the Brimstone bar and Prairie Fire bar, in addition to any additional venue bar operations, in accordance with seasonal operating hours and in collaboration with the Food and Beverage Director. This position controls department ordering, scheduling, training, hiring and discipline within company guidelines and policies. Additionally responsible for ensuring quality and efficient product output and taking proactive steps to correct any deficiencies.

EXAMPLE OF DUTIES & PRIMARY RESPONSIBILITIES:

Supervises the activities of the bartending and barback team to ensure customers are served an exemplary product.
Handles and/or oversees the opening and closing duties of the restaurant
Collaborates and communicates with the Brimstone floor and kitchen team to facilitate smooth service
Develop, cost out and write recipes for drink menu updates
- Submit menu changes to upper management within the deadlines provided
Assist in booking live entertainment for venues
Upholds company and sanitary standards and maintains food and beverage in accordance with ServSafe and health code regulations.
Manages employees to maintain work areas cleanliness and organization, including proper employee uniforms
Makes recommendations and executes, with HR’s assistance, new hires, terminations and employee promotions within the department. Collaborates with F&B management and upper management team as to final department decisions
Evaluates department efficiency and productivity
Verifies that portions, arrangements, and food/drink are being served correctly to guests
Maintains par lists, par levels, waste logs and requisition forms in accordance with management standards
Writes the bartender and barback schedules with considerations to anticipated business demand and labor budget
Works closely with F&B Management to ensure cohesive service and quality between bar and server staff.
Interacts with guests and ensures positive guest experiences
Handles any guest complaints that come up throughout each shift, including follow up when necessary
Makes menu updates as needed in Toast, including item counts, 86’d items, and daily specials
Sends passdowns via email at the end of each shift
Counts F&B Banks at start and end of each shift, ensuring it balances
May issue bartender and server banks on an as-needed basis
Reviews and ensures menus are utilized according to company standards and policies.
Perform other duties and responsibilities as needed
Takes LBW inventory on weekly and monthly basis
Reviews sales reports to ensure all categories are reported properly
Places orders for LBW and maintains positive vendor relations
Reviews LBW invoices and updates pricing in Backbar
Monitor the financial obligations of each F&B area to ensure all service standards are executed consistently and product offerings are according to set specifications.

SUPPORTIVE FUNCTIONS

Audit customer checks, department changes and files to ensure accuracy.
Supervise staff in creation & distribution of accurate written materials (ie: daily specials)
Ensure contracts, menus, letters and reports are completed according to the Padre Hotel’s standards and policies.
Manage, oversee and adjust weekly schedules for all employees
Plan and execute special holiday events
Develop short and long term financial operating plans
Coordinate daily with Sales to assist in meeting objectives and budgets
Oversee cost of goods
Interview/meet with all restaurant applicants before offering a position
Demonstrate positive leadership characteristics to inspire team members to meet and exceed standards
Perform other duties and responsibilities as assigned or required by the Food and Beverage Director.

Due to the hospitality industry's cyclical nature, employees may be required to work varying schedules to reflect the company's business needs.

ORGANIZATIONAL REQUIREMENTS

Positions directly reporting to this position:

All hourly restaurant personnel

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

Ability to read, write and speak the English language fluently to interact with customers, the public and employees.
Good verbal communication skills.
Ability to work under pressure and deal with stressful situations during busy periods.
Interpersonal skills to provide overall customer satisfaction.
Must have extensive knowledge of food and beverage etiquette, customer relations and service standards.
Knowledge of food recipes.
Knowledge of proper food handling requirements.
Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting/budgeting techniques.
Strong computer skills including Microsoft Word and Excel
Knowledge of daily maintenance and cleaning of venue
Proficient in using audio/visual equipment
Must have knowledge and proficiency with current point of sale system, cash handling reports and bank deposits
Ability to analyze customer needs and negotiate pricing
Knowledge of all required legal documents, i.e., A.B.C., Health Dept., Police, City, etc.

PHYSICAL REQUIREMENTS

Frequency key: Never, Rare, Occasional, Frequent, Constant.

Physical Activity

Frequency

Sitting

Rare

Walking

Frequent

Climbing Stairs

Occasional

Standing

Constant

Crouching/Bending/Stooping

Frequent

Reaching

Frequent

Grasping

Frequent

Pushing/Pulling

Frequent

Near Vision

Constant

Far Vision

Constant

Hearing

Constant

Talking

Constant

Smell

Constant

Lifting/Carrying

Frequent – up to 50 lbs

Local Travel

Rare

QUALIFICATION STANDARDS

EDUCATION

High School Diploma required

College degree preferred

EXPERIENCE

Minimum 3 years restaurant management experience required

LICENSES OR CERTIFICATES

Food Handlers Card

ServSafe certification preferred

CPR certification and/or First Aid training preferred.

OTHER

Applicants with additional language skills preferred.

Meets minimum age requirement of the State of California to serve alcoholic beverages.

This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep.

The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.