Bar Manager

OVERVIEW
At PUBLIC, service is at the heart of everything we do. Our team delivers a service that is personal, gracious, friendly, knowledgeable, and genuine. We believe in creating memorable experiences by connecting with guests on a human level—through passion, empathy, curiosity, and authenticity. We welcome candidates from all backgrounds and experiences. We are an inclusive employer and celebrate diversity in all forms. PUBLIC is committed to creating an environment where everyone feels welcomed, respected, and supported. This is a unique opportunity to join the latest venture from iconic hotelier Ian Schrager and help shape the continued growth of the PUBLIC brand.

SUMMARY/OBJECTIVE

The Food and Beverage Manager oversees all daily operations, financial performance, and guest experience across the hotel’s restaurant outlets. This role is responsible for maintaining high service standards, ensuring profitability, driving guest satisfaction, and developing a strong team culture rooted in hospitality excellence.

The ideal candidate is a hands-on, strategic leader who thrives in fast-paced environments, has exceptional attention to detail, and possesses a deep understanding of restaurant operations, guest service, and culinary partnership management.

ESSENTIAL JOB FUNCTIONS

• Act as a brand ambassador by embracing and exemplifying the hotel’s values and voice.
• Lead the restaurant management team to ensure operational excellence across all dining outlets, including breakfast, lunch, dinner, and in-room dining where applicable.
• Ensure compliance with all local, state, and federal food handling, liquor, and sanitation standards.
• Collaborate with the Director of F&B and Chef de Cuisine to ensure menus reflect brand identity, seasonal trends, and guest preferences.
• Develop and monitor financial performance including labor costs, food and beverage costs, and revenue goals; implement strategies to achieve or exceed targets.
• Analyze guest feedback, market trends, and competitor offerings to continuously refine service and menu strategies.
• Partner with the Marketing and PR teams to promote restaurant concepts, special events, and activations to drive visibility and revenue.
• Ensure proper staffing levels, recruitment, onboarding, and ongoing development for all restaurant personnel.
• Conduct regular training to uphold service standards, product knowledge, and brand consistency.
• Manage scheduling, forecasting, and budgeting in alignment with business volume and labor standards.
• Ensure all dining areas are impeccably maintained and align with the brand’s design and ambiance expectations.
• Collaborate cross-functionally with other hotel departments (Events, Nightlife, Rooms, etc.) to ensure seamless guest experiences.
• Oversee guest relations, responding to feedback and concerns with professionalism and urgency.
• Lead, coach, and mentor restaurant managers and hourly staff to achieve excellence in performance, motivation, and retention.
• Participate in weekly F&B meetings, BEO reviews, and cross-departmental meetings as required.

 

REQUIRED SKILLS AND QUALIFICATIONS

• Minimum of 2 years’ progressive leadership experience in restaurant or hospitality management.
• Proven record of achieving financial goals and high guest satisfaction metrics.
• Deep understanding of food and beverage operations, service standards, and cost controls.
• Strong business acumen with the ability to analyze P&L statements and forecast performance.
• Excellent leadership, communication, and interpersonal skills. Proficient in Microsoft Office Suite, POS and inventory management systems (Craftable preferred), and event management platforms (Delphi preferred).
• Ability to work flexible hours, including weekends, evenings, and holidays.
• Professional, polished, and hospitality-forward demeanor.

PHYSICAL REQUIREMENTS

• Ability to talk and hear frequently.
• Ability to stand, walk, bend, lift up to 30 pounds, and reach with hands and arms.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND EXPERIENCE REQUIREMENTS

• A comprehensive, working knowledge of the hospitality business
• A bachelor’s degree preferred or equivalent, relevant experience commensurate with coursework
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint
• Experience with Delphi and Craftable a plus
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES

This job description is not an exclusive or exhaustive list of all functions that a team member in this position may be asked to perform. Responsibilities may evolve based on operational needs and will be discussed with the team members as necessary.

This document does not constitute an employment contract and reflects the responsibilities and expectations at the time of writing. Employment is at-will and may be terminated at any time by either party, with or without cause or notice.

Due to the nature of the hospitality industry, team members may be required to work varied including overtime, weekends, and holidays, based on business needs. Additional responsibilities may be assigned by the supervisor or department head.

Team members are expected to follow all company policies and maintain awareness of fire, health, and safety regulations. ADDITIONAL INFORMATION

This role is full-time, on-property, and does not allow for remote work.

EQUAL OPPORTUNITY EMPLOYER

PUBLIC is an equal opportunity employer. We select, train, and promote the most qualified individuals regardless of race, gender, sexual orientation, age, religion, national origin, disability, veteran status, or any other protected category. PUBLIC complies with all applicable local, state, and federal laws, including the California Fair Employment and Housing Act (FEHA).