Bar Manager

Position Summary The Bar Manager will oversee all aspects of the bar’s day‑to‑day operations, including managing staff, maintaining inventory, ensuring customer satisfaction, complying with all alcohol regulations and controlling costs. The role focuses on exceptional customer service, monitoring guest satisfaction, building lasting relationships with guests, and solving problems efficiently. The Bar Manager also drives revenue growth and maintains a productive work environment. Essential Job Functions Ensure consistent, high‑quality beverages are served to customers. Manage and track inventory to ensure adequate stock. Create a welcoming environment and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Train and supervise bar staff on product knowledge and company policies. Oversee bar area cleanliness and address health hazards and regulation violations. Maintain the restaurant’s good image and suggest improvements. Control operational costs and identify waste‑cutting measures. Deliver superior service and maximize customer satisfaction. Continuously engage guests and build relationships. Train and develop team members to ensure competency and high service standards. Motivate and mentor team members through coaching and performance feedback. Ensure compliance with sanitation and safety regulations. Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards. Implement Safety & Security Policies for staff and facilities. Maintain vendor relationships for timely and cost‑effective deliveries. Understand budgets and analyze sales data to meet revenue goals while controlling costs. Assist General Managers with cash handling activities including accurate DSR, petty cash, bank deposits, and logging deposits using the Cash Deposit Log. Manage day‑to‑day restaurant operations such as opening and closing procedures, staff scheduling, and shift management. Uphold company policies, procedures, and values, promoting a positive brand image. Monitor food and beverage preparation, presentation, and quality standards. Report facility concerns and submit maintenance/repair requests to the General Manager. Education and Experience Requirements High school diploma or GED certificate. Prior Front of House & Back of House Manager experience. Three or more years of restaurant experience. Supervisory experience. Strong leadership and management skills. Excellent communication skills. Ability to follow directions with focused attention. Ability to positively motivate employees to work as a team to meet food and service standards. Maintains a calm, tactful demeanor when dealing with difficult situations. Adherence to company Uniform Attire & Appearance standards. Completion of all ongoing certifications/validations (LTO, new menu, etc.). Proper food handler and alcohol dispensing certifications. Ability to discuss beer, wine, & spirits intelligently. Aptitude for driving sales through cultivation of new guests and retention of current guests. Physical Demands Stand or walk 100 % of the time. Communicate with other line positions 80 % of the time. Work at approximately 36‑inch table/stove and reach 36 in. high 75 % of the time. Reach (6 in. to overhead), bend, stoop, and wipe 75 % of the time. Perform job at continuous high pace, under pressure, while maintaining quality & speed standards 60 % of the time. Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approximately 20 ft., sometimes involving stairs 50 % of the time. #J-18808-Ljbffr LOGAN