Bar Operations Manager Jobs in Rosharon, TX (NOW HIRING)

Description

The Food & Beverage Supervisor is responsible for leading the daily operations of assigned hotel restaurant and bar outlets while delivering exceptional guest service, maintaining brand and property standards, and supporting the Food & Beverage leadership team in achieving operational, financial, and guest-satisfaction goals.

This position is a hands-on leadership role that requires a strong presence on the floor. The Food & Beverage Supervisor leads associates during assigned shifts, ensures proper service execution, addresses guest needs and concerns, maintains food and beverage quality standards, and supports the efficient operation of the restaurant and bar.

The Supervisor serves as a role model for hospitality, professionalism, teamwork, and service excellence while helping develop associates and maintain a positive, high-performing work environment.

• Supervise daily restaurant and bar operations during assigned shifts, ensuring smooth, efficient, and professional service.
• Lead pre-shift meetings and communicate daily priorities, reservations, VIPs, promotions, menu changes, events, staffing needs, and operational concerns.
• Ensure the restaurant and bar are properly prepared, staffed, stocked, clean, and ready for service.
• Maintain a strong floor presence and actively assist the team during periods of high business volume.
• Monitor guest flow, table assignments, reservations, seating availability, service pacing, and overall outlet operations.
• Coordinate effectively with Culinary, Stewarding, Front Office, Housekeeping, Engineering, Sales & Catering, and other hotel departments.
• Complete and verify opening, shift-change, and closing procedures.
• Ensure all equipment, supplies, service areas, and workspaces are properly maintained and secured.
• Communicate maintenance, equipment, safety, and operational issues to management and appropriate hotel departments.

• Deliver and reinforce exceptional hospitality standards throughout every guest interaction.
• Welcome and acknowledge guests promptly and professionally.
• Monitor service quality, food presentation, beverage presentation, order accuracy, timing, cleanliness, and overall guest satisfaction.
• Anticipate guest needs and ensure service recovery is handled promptly and professionally.
• Resolve guest complaints and service issues within established authority and escalate significant concerns to management.
• Maintain strong knowledge of restaurant menus, beverages, wines, cocktails, ingredients, allergens, preparation methods, promotions, and hotel offerings.
• Ensure associates have the product knowledge necessary to make informed recommendations and confidently answer guest questions.
• Recognize opportunities to personalize the guest experience and create memorable dining occasions.

• Lead by example and create a positive, respectful, and team-oriented work environment.
• Supervise, coach, motivate, and develop Food & Beverage associates.
• Provide real-time feedback regarding service performance, appearance, product knowledge, guest interaction, and operational standards.
• Assist management with onboarding, training, cross-training, coaching, performance feedback, and associate development.
• Support scheduling and staffing decisions based on business levels and operational requirements.
• Monitor attendance, punctuality, breaks, side work, and adherence to departmental procedures.
• Address performance and conduct concerns in accordance with hotel policies and escalate issues when appropriate.
• Encourage teamwork and maintain open communication between front-of-house and back-of-house teams.
• Develop associates for future advancement within the Food & Beverage department.

• Ensure compliance with hotel, brand, local, state, and federal food safety and sanitation requirements.
• Maintain high standards of cleanliness, organization, personal hygiene, uniform appearance, and professional conduct.
• Monitor food and beverage handling, storage, temperature control, labeling, rotation, and FIFO practices.
• Inspect storage areas and service stations regularly.
• Ensure responsible alcohol-service procedures are consistently followed.
• Verify required permits, certifications, and operational procedures are maintained as applicable.
• Immediately report accidents, injuries, unsafe conditions, security concerns, or food-safety issues to management.
• Ensure associates understand and follow all safety, security, sanitation, and emergency procedures.

• Monitor inventory levels and communicate replenishment needs to management.
• Assist with receiving, storing, organizing, and rotating food, beverage, and operating supplies.
• Complete scheduled inventories and maintain accurate product counts.
• Monitor waste, breakage, comps, voids, discounts, and other controllable expenses.
• Support departmental cost-control initiatives and labor-productivity goals.
• Assist with ordering and requisitioning products within established procedures and approval levels.
• Complete cash-handling procedures accurately and securely.
• Verify cash drawers, deposits, checks, credit-card transactions, and shift reports as required by property procedures.
• Maintain accountability for keys, equipment, products, and other hotel assets.

• Identify opportunities to increase restaurant and bar revenue through suggestive selling and upselling.
• Encourage associates to recommend appropriate appetizers, entrees, desserts, wines, cocktails, premium beverages, and other offerings.
• Support promotions, special events, seasonal offerings, and hotel-wide initiatives.
• Monitor sales performance and communicate opportunities or concerns to management.
• Support the development and execution of initiatives designed to improve average check, beverage sales, guest retention, and outlet profitability.
• Ensure associates understand current promotions, packages, events, and revenue-driving initiatives.

• Maintain accurate shift notes, logs, checklists, incident reports, and other required documentation.
• Communicate operational information effectively during shift changes and daily leadership meetings.
• Participate in departmental meetings, training sessions, and hotel initiatives.
• Assist management with scheduling, payroll-related information, inventory, purchasing, reports, and administrative tasks as assigned.
• Maintain confidentiality of guest, associate, hotel, and business information.
• Perform other reasonable duties as assigned by Food & Beverage leadership.

• Previous food and beverage experience in a hotel, restaurant, bar, resort, or hospitality environment.
• Previous supervisory, lead, captain, or equivalent leadership experience preferred.
• Strong knowledge of restaurant and bar service operations.
• Strong guest-service and communication skills.
• Ability to lead a team effectively in a fast-paced environment.
• Ability to resolve guest concerns professionally and efficiently.
• Ability to work flexible schedules, including mornings, evenings, weekends, holidays, and special events.
• Ability to work effectively under pressure while maintaining professionalism and service standards.
• Basic computer and POS-system proficiency.
• Knowledge of food safety, sanitation, and responsible alcohol-service practices.

• Minimum of 2 years of Food & Beverage or hospitality experience.
• Minimum of 1 year of supervisory or leadership experience.
• Hotel restaurant and bar experience.
• Experience with POS, scheduling, inventory, cash-handling, and labor-control systems.
• Hospitality or culinary education/coursework.
• Food-handler, food-safety, TABC/RBS, or other applicable certifications.

• Guest Service Excellence
• Leadership & Team Development
• Communication
• Problem Solving
• Conflict Resolution
• Food & Beverage Knowledge
• Operational Execution
• Revenue Awareness
• Cost Control
• Attention to Detail
• Accountability
• Teamwork
• Professionalism
• Adaptability
• Decision Making

Requirements

 PHYSICAL REQUIREMENTS

The position requires prolonged periods of standing and walking throughout the restaurant, bar, service areas, and hotel. The employee may be required to bend, stoop, reach, push, pull, lift, carry, and move supplies and equipment as necessary to perform essential job functions. The ability to work effectively during extended shifts and high-volume periods is required.

Success in this position is demonstrated by:

• Consistent execution of restaurant and bar service standards.
• Strong guest satisfaction and effective service recovery.
• Well-trained, engaged, and accountable associates.
• Accurate opening, closing, cash, inventory, and shift procedures.
• Strong communication between Food & Beverage and other hotel departments.
• Consistent compliance with food safety, sanitation, alcohol-service, and hotel standards.
• Effective labor and product-cost awareness.
• Increased sales through knowledgeable and genuine upselling.
• A clean, organized, safe, and service-ready outlet.
• A positive team culture and strong associate development.

This position is intended to function as a hands-on operational leader who actively supports the team and the guest experience while maintaining accountability for the successful execution of each assigned shift