Bar Manager

A Cru Hospitality Group (CHG) Bar Manager is responsible for the total daily operations, financial performance, staffing, organization, and execution of the bar while ensuring the best possible guest experience. They are to plan, organize, direct, and coordinate the staff and resources of the bar for the efficient, well-prepared, and profitable service of beverages and food. This candidate should display a passion and drive for operating a guest-facing beverage operation.

Wine is at the core of CHG’s foundation and continued development. A CHG Bar Manager will be knowledgeable and passionate about wine, spirits, cocktails, beer, food, and hospitality and be able to express this to their team and guests through their daily interactions. The Bar Manager should possess a strong understanding of beverage preparation, classic and contemporary cocktails, wine service, spirit knowledge, and proper bar technique. At times and when needed, they will complete the roles and responsibilities of a bartender and/or sommelier. At times, lifting and moving boxes and containers up to 50 pounds in weight may be required.

The role of Bar Manager is the heart of the beverage operation. The personality, organization, consistency, and success of the bar will largely fall under the Bar Manager’s leadership, guidance, and example to their team.

A strong Bar Manager will exhibit the following characteristics.

• Heart of a Teacher
• Be a Coach and a Cheerleader
• Strong beverage, wine, spirit, and cocktail knowledge
• Strong understanding of bar operations and service
• Strong sense of integrity
• Be the Example

The responsibilities of your role will include, but not be limited to the effective execution of all CHG offerings. This role reports to the General Manager and/or Director of Operations.

DIRECT AREAS OF RESPONSIBILITY

• Bar Organization and Cleanliness
• Ensure that the bar is properly staffed and properly trained at all times
• Provide clear direction and support to your team.
• Professional handling of the Guest Relationship (inquiries, complaints, and compliments).
• Ensure all CHG beverage, service, and hospitality standards are upheld or exceeded.

OCCASIONAL RESPONSIBILITIES

• Creation, planning, coordinating, and executing beverage programs for on & off-site catering events.
• Stepping into the role of Bartender, Service Well Bartender, or Barback based on need, business volume, and staffing
• Recommending wine, spirits, and cocktails and performing proper beverage service for guests at tables and at the bar
• Assisting FOH operations and service execution when needed
• Assisting with beverage menu development, seasonal cocktails, features, and special events

INDIRECT AREAS OF RESPONSIBILITY

• Working with General Manager and FOH Leadership to ensure overall service accountability
• Working with BOH Leadership to ensure proper coordination of food and beverage service
• Coach, Teach, Develop all members of your team.
• Assure all members of your team are properly trained, including responsible alcohol service and applicable food safety certifications.

OPERATIONS SUMMARY

• Time management of staff and Bar Manager responsibilities
• Develop team to ensure standards are upheld.
• Over delivery on the guest experience, consistently.
• Constant and ongoing teaching, coaching, and development of staff
• Oversight of execution of bar service
• Maintain time standards for beverage execution
• Ensure all cocktails and beverages are produced in strict adherence to recipe, presentation, portion, and quality standards
• Maintain consistency of pours, recipes, glassware, garnishes, and beverage presentation
• Coordinate bartenders, barbacks, and FOH staff to offer the best possible guest experience
• Maintain a clean, organized, stocked, safe, and sanitary bar environment at all times
• Ensure service wells and guest-facing bar areas are properly set and maintained throughout service
• Detail opportunities and achievements. Communicate to staff and management.

WEEKLY & ONGOING RESPONSIBILITIES

• Ensure weekly ordering and stocking of beverage product and operational supplies is complete
• Ensure pricing standards are communicated and properly implemented to maintain profitable operations.
• Maintain pars and appropriate stock levels for wine, spirits, beer, mixers, garnishes, glassware, and bar supplies
• Ongoing education and development of staff adhering to all safety, sanitation, beverage, and service standards.
• Conduct ongoing beverage education including wine, spirits, cocktails, product knowledge, proper technique, and responsible alcohol service
• Attend weekly directional meetings with management to review operations, detail opportunities, and celebrate accomplishments.
• As a Bar Manager with CHG you will be directly involved in the financial success of your location. Through focused management of product, labor, equipment, and beverage execution you will ensure a profitable and successful operation. Identification and communication of financial opportunity must be a constant consideration in your daily duties.
• Maintain overall beverage costs as directed by the General Manager and/or Director of Operations
• Inventory management - Mid Month & End of Month
• Monthly inventory and reconciliation for wine, spirits, beer, and beverage products
• Accurate ordering to provide the best possible product and maintain proper stock levels
• Organization of storage areas and product to minimize loss / spoilage
• Ensure proper receiving, storage, rotation, and transfer of beverage products
• Monitor and minimize over-pouring, incorrect ringing, comps, spills, waste,