Bar Manager

Title: Bar Manager

Salary: $85k-$95k

Reports to: General Manager

Responsible for: The Bar manager provides support and direction to the teams by driving all company bar initiatives as well as future development of the team, projects, partnerships, strategy, and legal compliance.

Responsible for meeting all standards on:

• service quality
• cocktail and pour consistency
• cocktail menu development
• beer procurement and selection
• staff rules, training, and appearance
• void, comps, and artist accounts

Essential Job Functions:

• Enforce strict adherence to company policies, health protocols, and safety standards
• Supervise day-to-day shift activities of all staff and floor operations
• Ensure all staff are properly trained and have the tools and equipment needed to successfully carry out their job function
• Responsible for maintaining company standard for level of service, elevated aesthetic, cleanliness, and food and beverage quality
• Provide assistance with service operations before and during shifts
• Support Chef with menu adjustments and menu education
• Prepare, produce, and plan daily pars and ensure continuity of quality standards
• Create, research and develop new cocktail menu items, house tonics and bitter, specialty products, and departmental advancements
• Partner with group stakeholders on companywide initiatives, projects, and vendor relations
• Curate the use of seasonal produce and products in bar menu items
• Ensure accurate and up-to-date entry of all recipes and beverage costs in the POS, reflecting any changes as they occur.
• Ensure consistency of craft, service, and product from all bar staff
• Timely and proficient scheduling of all bar staff under the supervision of the General Manager
• Work with the People Manager in the sourcing, hiring, on boarding, and training of staff
• Uphold strict adherence to liquor control policies and procedures are upheld by bar staff
• Maintain accurate accounting and records to safeguard transparency of vendor transactions and promotions
• Ensure regular and clear communication to and between bar staff
• Ensure efficient provisioning and purchasing of bar and restaurant inventory, products, and supplies within budget projections
• Manage the maintenance and repairs of bar infrastructure, equipment, and appliances
• Develop and implement corrective action plans
• Manage complaints, conflicts, questions, and suggestions from customers, bar, and restaurant employees
• Assist in planning, preparation, and execution of on-site and off-site events to maximize revenue generating opportunities
• Oversee all aspects related to bar and liquor inventory, invoices, and product procurement
• Oversee and adhere to the management of department's controllable expenses to achieve or exceed budget
• Interacts with guests to obtain feedback on product quality and service levels
• Conduct regular departmental meetings, staff performance reviews, and focus on continuous departmental improvement
• Ensure the bar program aligns with the vision, passion, and ethos of the company as a whole
• Regular communication with management and active participation as a member of the leadership team
• Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met
• Implement agreed upon beverage policy and procedures throughout the property
• Manage compliance with all local, state, and Federal beverage and liquor laws
• Maintain food handling and sanitation standards.

Additional Job Functions:

• Assist the General Manager with financial forecasting, P&L, and cost management as needed
• Assists with developing menus and promotions as necessary
• Assist with the management of the wine program, procurement, and staff wine
• Ensuring all beverage costs remain in line with agreed upon annual cost targets
• Directly manage bar lead positions
• Barware and glassware inventory management as well as procurement as needed within projected budget projections.

REQUIREMENTS:

• Must be extremely creative: ability to build cocktail menu from scratch
• Understand beverage control including days on hand, perpetual inventory, bar pars, portion control, cost controls, beverage potentials, mix of sales analysis for beverage, issue and returns, food standards, and period end inventory
• Comprehension of budgets, operating statements, and payroll progress reports as needed to assist in the financial management of the department
• In-depth knowledge of produce seasonality and have establish connections with local purveyors and producers
• Ability to adapt to changing market trends and customer preferences while staying true to the company brand and ethos
• TIPS & Food Handlers certification
• Work during peak hours, including nights, weekends, and holidays
• Ability to manage interpersonal relationships in order to foster a culture of education and build a team that can run on their own
• Must be able to stand and walk for extended periods of time
• Must be able to lift 30 lbs.
• Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies

This is a salaried management position and is expected to contribute 50-60 hours a week. While we will strive to provide a balanced schedule, there will be instances where managers will be asked to work extra shifts to cover business needs.

COMPENSATION: $85k-$95k