Bar Manager

The Opportunity

Hot Tin is the rooftop bar at the Pontchartrain Hotel, one of New Orleans' most storied addresses. It's an intimate, elevated cocktail experience with views that span the Mississippi and the city skyline. It is not a party bar; it is a place guests remember long after they leave.

As Bar Manager, you will join QED Hospitality, a New Orleans–based company co-founded by Emery Whalen and Chef Brian Landry. We believe that the restaurant industry is a noble profession and aim to provide not just jobs, but lifelong careers. With nine venues across New Orleans, Nashville, and Kentucky—including Jack Rose, Marsh House, and The Kitchen Table—QED offers a platform for growth that most single-venue roles cannot . We provide the tools for your personal and professional growth because we are committed to promoting from within.

In this role, you’ll report to our Food & Beverage Director and own the full operation: the team, the cocktail program, and the guest experience. From building seasonal menus to executing private events on one of the best rooftops in the South, you will be the living, breathing proof of our hospitality.

• Financial Leadership: Meet financial objectives by controlling costs and increasing revenue through the "Value of Math," basing decisions on finite, actual numbers.

• Guest Experience: Ensure a high level of guest satisfaction and cultivate return business by creating "moments and magical experiences" guests didn't even know they wanted.

• Operational Excellence: Develop and uphold restaurant standard operating procedures and ensure compliance with all QED Hospitality policies as outlined in the Employee Handbook.

• Purchasing & Analysis: Control purchases based on revenue fluctuation and use provided tools to analyze business patterns, labor trends, and sales history.

• Quality Control: Act as a steward of the business by controlling the quality of all food and beverage products.

• Property Standards: Ensure cleanliness and maintenance are up to par, keeping your "head on a swivel" to proactively seek improvements.

• Talent Development: Evaluate hiring needs, coordinate interviews, and develop training documents to help your team grow.

• Event Management: Monitor BEOs (Banquet Event Orders) to ensure all operational and staffing needs for rooftop events are complete.

• Safety & Sanitation: Maintain safe, secure, and healthy properties by enforcing strict sanitation standards and procedures.

• Culture & Morale: Gauge staff morale and implement measures to minimize turnover, ensuring everyone is treated with dignity and respect.

• Relationship Building: Meet guests and develop relationships to manage the restaurant from a promotional angle.

• HR Integrity: Uphold human resources best practices regarding coaching, counseling, and discipline in an open and supportive environment.

• Experience (Required): Two (2) years of food and beverage management experience specifically in a high-volume operation.

• Education: College degree or equivalent experience is required.

• Technical Proficiency: Strong computer literacy is required, including experience with ALOHA Service Terminals and OpenTable .

• Financial Skills: Experience managing employee tips and ensuring accurate disclosure in compliance with IRS requirements .

• Leadership Traits: Strong communication, supervisory, and organizational skills are essential.

• Professional Presence: Must arrive for work clean, pressed, and dressed as an "upward-bound professional".

• Availability: Management is generally expected to work a 55-hour workweek, including weekends and holidays.

  PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

  Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.