Salary: £DOE plus competitive bonus
Rusk & Rusk
Over the last eight years RUSK & RUSK has opened some of Scotland’s most loved dining spaces in The Butchershop Bar & Grill, Hutchesons City Grill, The 158 Club Lounge and most recently The Spanish Butcher, cultivating a reputation as a leading light in the UK hospitality scene. With a passion for design, creativity and pushing the boundaries of innovation within our industry, the RUSK & RUSK venues are well turned out, individual, full of personality and quality driven; with awards ranging from Best Restaurant to Scotland’s Most Stylish Restaurant, we are a group whose prime ambition is to make people feel great, and we love what we do!
Inspired by the soul, energy and flavours of Californian dining, So L.A. is the latest addition to the RUSK & RUSK collection. Our corner of California paradise nestled on 43 Mitchell Street in Glasgow City Centre. The restaurant, bar and events space gives a nod to the lifestyle and culture of California. Expect bold, exciting flavour combinations, showstopping cocktails set to a Pacific beat.
The Bar Manager ensures that the bar operates efficiently and profitably while maintaining reputation and ethos and is accountable for all bar activities, assuming complete responsibility for the bar in the absence of the General Manager or Assistant General Manager. The Bar Manager maintains a clear line of communication with the GM and AGM to keep the business standards at the highest level. Other tasks will include completing mini stocks on a weekly basis and monthly stocktake, devising cocktail spec sheets, training sessions and working closely with the GM to achieve budgeted targets, recruiting for the bar team and training and developing your team, creating and implementing revised checklists to raise the bar on the standards of service.
The right candidate will have a minimum of two years’ experience as a Bar Manager, or similar senior wet-led role, gained within a high-quality hospitality background. Experience in developing cocktail menus and having an excellent understanding of wine and spirits is essential. Ideally you will have WSET accreditation and will be comfortable training staff on premium products. You should be a great motivator and the ultimate team player, confident in driving the team forward whilst embracing the company’s core ethos of ‘we make people feel great. The role requires a dynamic thinker, someone who will thrive at the opportunity to lead the helm of what will be one of Glasgow’s most visible venues. It would be advantageous to have experience being involved in a new launch, however this is not essential.
Duties and Responsibility
Total Customer Service
Consistently provide a quality product & customer service experience that delivers total customer satisfaction
Model and create an environment that delivers complete customer satisfaction
Respond quickly and positively to customer concerns, reactive to solve problems before they reach our guests
Display an excellent knowledge of wine and cocktails, and be confident communicating the knowledge to our customers
Maintain the & bar at the level to excel the company standards of quality, cleanliness and service
Training & Development
Ensure that you are diligent in the recruitment of new team members by implementing a thorough interview process
Ensure all new-starts are given a robust induction & are given all the tools required to allow them to succeed
Support all members of the team to strive to excel, providing guidance, training and motivation to inspire them to grow as professionals
Conduct regular performance reviews, as well as annual appraisals, and identify aspects of each team members role that needs to be improved, where you will then coach and direct to ensure that each individual grows
Be accountable for the performance and standard of operation within your department
Maximise profitability across the business without compromising standards & customer service
To understand the budget & work to agreed targets on food, drink costs, labour, sundries & laundry etc
Deliver consistent GPs within your department
To ensure that the company control procedures in respect to food production, stock control & portion control are being properly adhered to
Control costs through correct stock ordering and minimising wastage, forecasting and managing workload
Communicate daily & weekly financial targets to all members of the management team as appropriate