Bar Room Manager

Bar Room Manager

The Bar Room Manager supports the Columbus Museum of Art's mission by delivering an exceptional culinary experience at CMA at The Pizzuti the museum's satellite campus in the Short North Arts District, which serves as a vibrant platform for experimental, artist-driven programming. This leadership position manages the daily operations of a concept bar/caf designed by an internationally recognized contemporary artist. Responsibilities include recruiting, training, and supervising front-of-house staff; managing inventory for beverage programs; ensuring a clean, safe, and welcoming environment; and upholding high standards of service and hospitality.

In alignment with the museum's values, the Bar Room Manager plays a critical role in enhancing the visitor experience, fostering a vibrant and engaging atmosphere, and contributing to the long-term sustainability of the museum through thoughtful operations and guest-focused service.

Oversee daily operations of the Caf and Bar including opening/closing procedures, service flow, cleanliness, and cash handling.

Prepare and serve high-quality espresso drinks, teas, cocktails, and food items while maintaining consistency and speed.

Lead, train, and supervise front-of-house staff to ensure exceptional guest service and adherence to CMA service standards.

Manage inventory for beverages, food, and supplies using shelf-to-sheet processes and established par levels.

Ensure full compliance with health and safety regulations, as well as federal, state, and local laws governing food and alcohol service.

Handle administrative tasks including scheduling & payroll timesheets for the Finance Department.

Maintain and manage equipment in coordination with the Deputy Director for Operations to ensure smooth day-to-day functionality.

Deliver an exceptional guest experience informed by the broader curatorial program of The Pizzuti.

Monitor financial performance by tracking sales, labor, and cost of goods; produce regular reports and adjust operations to meet revenue goals.

5-10 years of progressive experience in hospitality, with a strong background in bartending, barista service, or food and beverage operations; prior leadership or supervisory experience strongly preferred.

Previously opened and managed caf or bar operations, ensuring full setup, team readiness, and smooth daily operations.

In-depth knowledge of cocktail creation, espresso preparation, and barista techniques, with a commitment to product consistency and quality.

Proven ability to multitask effectively in a high-volume environment, balancing operational oversight with hands-on guest service.

Strong leadership presence with a professional, approachable demeanor and the ability to motivate and support team members.

High standards for cleanliness, efficiency, and presentation across all service areas and workstations.

Proficiency with POS systems, basic cash handling procedures, and daily reconciliation processes.

Excellent communication, time management, and organizational skills with attention to detail.

Flexibility to work evenings, weekends, late nights, and holidays as needed.

Comfortable working both independently and as part of a team in a fast-paced, dynamic setting.

Must meet minimum legal age requirements for the service of alcohol in accordance with local and state regulations.

Demonstrates an understanding of the venue's mission and ambiance, providing service that aligns with the artistic setting and enhances the guest experience.

Consistently maintains high standards in the preparation and presentation of all beverages and food items, while being mindful of portion control and waste.

Maintains a professional, polished appearance and a positive, welcoming attitude during all shifts.

Following all food safety, sanitation, and cleanliness protocols, ensure workstations and service areas are consistently clean and compliant.

Manages time efficiently during high-volume service, communicates clearly with team members, and actively listens to both guests and coworkers.

Must be able to stand, walk, bend, and move for extended periods throughout the shift.

Requires the ability to lift up to 30 pounds (beverage cases, boxes, ice bins, etc.).

Must have full use of hands and arms to shake, stir, tamp, pour, pull shots, and handle hot/cold beverages.

Sensory requirements include taste, smell, vision, and touch for drink preparation and presentation.

Regular work schedule includes late nights and weekend shifts.

Occasional loud music, low lighting, and busy crowd conditions typical of speakeasy environments.

The caf and bar environment can be lively, loud, and fast-paced. Staff members must be able to work efficiently amid noise, music, and frequent guest interaction. This role requires handling hot beverages, sharp tools (such as knives and barware), glassware, and occasionally lifting or carrying heavy items such as crates, beverage cases, or equipment. Work surfaces may be hot, and floors can occasionally be wet or slippery. Safety awareness and proper handling techniques are always essential.