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Bar Manager

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Summary of Position 

The Bar Manager is responsible for the management of the bar, its staff and the restaurant to ensure that customers are served promptly and efficiently. Exceeding customer satisfaction is of paramount importance. A hands-on approach is vital to the success of the business and of this role.

Duties & Responsibilities

Guest Service:

  • Oversee and maintain the overall responsibility for the Beverage Program and keep menu offerings relevant to seasonal changes as well as guest needs.

  • Develop and maintain professional relationships with guests.

  • Promote a positive perception of the Company at all times both internally and externally.

  • Be aware of and anticipate guests’ needs.

  • Promote a positive attitude and team ethic, including ‘lead by example’, for the bar, setting the pace and standards, and encouraging mutual respect.

  • Inspire and motivate the team to achieve a high standard through exceptional customer service.


Team Development:

  • Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

  •  Maintain and provide appropriate training information on all beverage products including detailed product descriptions, tasting notes, and other educational information.

  • Continually strive to develop staff in all areas of professional development.

  • Be knowledgeable of Restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

  • Achieve Company Objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.


Cost Controls:

  • Ensure Cash Control Procedures are adhered to and strictly monitored, including preparation and calculation of guest checks and reconciliation of the bar till and the safe till.

  • Responsible for Inventory Control, including ordering, acceptance, maintenance of inventory levels and rotation, and return of any sub-standard items.

  • Ensure that Labor Cost Objectives (< 7%)are met in accordance with Restaurant Objectives.

  • Ensure that Beverage Cost Objectives are met in accordance with Restaurant Objectives (< 20%)  

  • Ensure that Vendor Invoices are forwarded promptly and are correct and that cash procedures are being adhered to.

  • Update and maintain accurate Recipes for all beverage products and appropriate price menu beverage items in accordance with the Restaurant’s Beverage Cost Objectives.

  • Responsible for maintenance of Operations Software System: including inputting vendor invoices, maintaining recipes for all beverage products and keeping accurate vendor information.  

  • Responsible for maintenance of POS including maintaining accuracy of product pricing, costing, addition of new menu items, deletion of inactive items and accuracy of proper reporting classification for all menu items as it relates to the Beverage Program.



  • Ensure Standard Operating Procedures are achieved and maintained at all times, and are monitored and updated when and where necessary.

  • Maintain a Beverage Program including beer, wine and liquor in line with Company direction and branding and have an understanding of all related costs. 

  • Maintain Product Mix Trend Report and update inventory and products in line with guests’ wants and needs.=

  • Maintain a seasonal Beverage Program and knowledge of stock on hand/ movement and sale of stock keeping beverage offerings relevant.

  • Maintain a “Bar Bible” including recipes, training information, pour standards, opening/closing/cleaning/sidework checklists, schedules, product guides, inventory lists and vendor information.

  • Perform a Manager on Duty (MOD) while on shift, taking sole duty management responsibilities for the Restaurant and dealing with any issues that may arise during shift.

  • Ensure the Company Health, Hygiene & Safety Policy is met at all times.

  • Report and where possible take action in any incidents of complaint, accident, fire, loss or damage.

  • Attend company meetings as requested.


  • Monitor and analyze daily financial results making necessary adjustments to ensure restaurant is meeting or exceeding forecasted projections in daily sales, food & beverage promotions, special events.


  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

  • Ensure that all local, state and federal ordinances are followed as they pertain to the restaurant including alcohol compliance..

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.


  • Be 21 years of age.

  • Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or assistant management positions.

  • Possess excellent basic math skills and have the ability to operate a cash register or POS system.

  • Be able to work in a standing position for long periods of time (up to 5 hours).

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.

  • Must have the stamina to work 50 hours per week.

  • Basset/ServSafe Certified

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