Get into the ‘spirit’: be our Bar Supervisor!

Get into the ‘spirit’: be our Bar Supervisor!

For more than 90 years White Point Beach Resort has welcomed the world to enjoy ‘great days’. Proud to be Nova Scotia’s favourite year-round oceanfront beach vacation destination, we’re constantly seeking to showcase and celebrate the ‘Tastes of Nova Scotia’ within our menus  – including wine, beer and spirits – engaging our guests in unique and meaningful experiences.

If you enjoy the beach, exceeding expectations and love local products, you may be just the person we are looking for to fill our current full time, year-round position of Bar Manager for White Point Beach Resort.

This position is available immediately, see details below and send along your resume to the attention of Dylan Meisner, Director of Operations at dylan@whitepont.com

White Point Bar Supervisor

POSITION SUMMARY:

Reporting to the Food and Beverage Manager, this position is responsible to provide and inspire great days at White Point! Along with your team, continuously exceed expectations proving the highest quality of service in an atmosphere relaxed and comfortable for our guests.

This position is also responsible for but not limited to the effective management and leadership of service team members affiliated within the bar and Founder’s Lounge and Dining Room (includes decks), menu offerings, managing labour and menu budgets and being a champion for White Point’s legendary hospitality.

Requirements:

  • Minimum 2 years experience as a bartender
  • Prior experience with ordering, inventory, and cost analysis a plus
  • The ability to oversee a small staff, ensuring consistency within the department
  • Work with the F&B Manager to constantly evolve the beverage program, with an emphasis on partnerships with local suppliers
  • Hours FT 35-48 hours per week
    Wage: hourly + tips earned, commensurate with experience

RESPONSIBILITIES:

Ensures strict adherence to the highest possible standard of service in the Food and Beverage area by:

  • Responsible for daily direct oversight of the floor during designated dining room meal periods to ensure quality service is being delivered by all staff – MAIN FOCUS THAT IS SUPPORTED BY THE TRAINING ASPECT OF THE POSITION
  • Ensure all front of house cleaning duties have been satisfactorily completed
  • Maintaining high service standards in all areas of the operation
  • Communicating guest needs and promoting guest recognition
  • Implementing new procedures as required
  • Developing new clientele
  • Monitoring food quality
  • Possessing good knowledge of wine, beers and spirits

Promotes open and positive communication by:

  • Attending staff meetings
  • Maintaining awareness of in-house guest counts
  • Ensure staff read log books daily
  • Maintain & control of the dining room reservation floor plan
  • Liaison with other departments
  • Professional conduct at all times
  • Is a champion for White Point’s extensive schedule of events and programs

Assists in the promotion and planning of events and/or large groups by:

  • Responding to incoming inquiries
  • Develop a strong rapport with clients to inspire confidence and build repeat business
  • Record and coordinate specific details of all events through Banquet Event Orders.

Assists in the planning and organization of the efficient administration of the Dining Room by:

  • Reporting any equipment/supply issues to the F& B Manager
  • Ensuring the restaurant exceeds guest expectations
  • Ensuring HR issues are brought to the attention of the F & B Manager to be addressed
  • Maintaining a professional relationship with the management and staff

Assists in the development and implementation of training and development programs for all service staff by:

  • Ensuring ongoing team development for line staff
  • Coordinating and completing service training for all staff, both established and new to ensure prescribed service levels as adhered to
  • Identifying training tools
  • Taking part in all interviews for new staff with the Food & Beverage Supervisor &/or Food & Beverage Manager
  • Disciplining staff as required
  • Ensuring uniform standards are met
  • Conducting pre-shift staff meetings as requested
  • Provides input to the F & B Manager for all front of house reviews

Monitors expenses with particular emphasis on labour costs control and promptly reports excesses to the Assistant Food and Beverage Manager by:

  • Controlling labour cost to keep in line with projected budgets by ensuring that the appropriate number of people are scheduled, and that those employees are cut from the floor at the appropriate times.
  • Monitor breaks and spillage
  • Helps perform ordering and inventory with the Food & Beverage Manager

Demonstrates leadership in workplace safety for both staff and customers while responding effectively to all emergency situations by:

  • Remaining alert in respect to guest and employee security
  • Overseeing the correction of problems associated with potential safety hazards

Assists in the initiation of promotional activities designed to meet and exceed revenue budgets in each area by:

  • Promoting suggestive selling
  • Being aware of local events
  • Training staff in “in-house” promotions and ensuring they advise guests 

The successful candidate should have:

General knowledge of computer software
Knowledge of adult training principles
Skilled in effective sales techniques
Ability to motivate employees
Ability to maintain a team environment
Possess or willing to obtain Serve Right Certification
Valid Food Safety Certification
Valid Emergency First Aid & CPR certification
WHMIS