Bar Supervisor

Working at Hotel de la Poste in the heart of New Orleans’ vibrant French Quarter offers a unique opportunity to immerse yourself in the rich culture and timeless charm of this iconic city.

Newly transitioned from The W New Orleans, this soft-branded Renaissance hotel blends modern luxury with the distinctive, spirited essence of New Orleans—where history, music, and cuisine converge.

As a member of our team, you'll be part of a dynamic atmosphere that celebrates the city's lively energy and unparalleled hospitality, while offering guests an unforgettable experience surrounded by historic architecture, jazz-filled streets, and world-class.

The Bar supervisor is responsible for assisting with bar operations, ensuring that customers receive the best service possible, upholding a constant level of staff productivity, ensuring that the bar’s budget is not exceeded and maintaining health and safety standards within the bar.

• →This position is tipped eligble.
• →Make and serve drinks to guests and cocktail servers following established guidelines, procedures and policies regarding beverage and safety controls as prescribed by company standards.
• →Perform all guest contact activities in a cordial, efficient and professional manner; maintaining a commitment to guest satisfaction.
• →Ring guest checks collect cash and process credits and room charges in the exact manner outlined by company policies and procedures.
• →Complete liquor requisitions and supply lists. Know and comply with state liquor laws.
• →Ensure established pars are maintained.
• →Perform all side work duties according to side work schedules.
• →Collaborate with restaurant leadership on drink recipes and product specifications
• →Assist in taking inventories
• →Ensure that all Bar equipment is in good working order
• →Assist in the induction of new staff
• →Follow all cash handling procedures and ensure all staff are following them correctly

High school education or equivalent.

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, and schedules. 

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing. Climbing stairs -varies by location.No driving required.