Bar Manager

Bar ManagerBar Managers are responsible for bar operations, beverage quality, guest experience, sales performance, and the development of the bar team. They also serve as FOH leaders and are expected to confidently run shifts, support the dining room, and coach CHEERS throughout the restaurant.This role requires a systems-focused leader who can balance hospitality and sales with beverage execution, inventory and waste control, cleanliness, labor, and team development.Lead bar operations with accountability for beverage quality, sales, cost control, cleanliness, and guest experience. Apply and coach CHEERS throughout the bar and FOH:Cheerful Prompt Greet: Ensure guests are acknowledged quickly and welcomed with genuine energyHospitality First: Stay present and step in wherever needed to support guests and the teamEngage Guests: Build genuine connections by learning names, recognizing regulars, and engaging guests around what they are drinking and what they enjoyEase Their Needs: Anticipate refills, pacing, food pairings, and other needs before guests have to askReady for 'Em: Keep the bar clean, stocked, organized, and prepared for volume while maintaining awareness of the entire FOHSwipe That Card – Say Goodbye: Close the experience with gratitude, invite guests back, and create a strong final impressionDrive beverage sales by developing Bartenders who confidently recommend beer, cocktails, food pairings, and featured products rather than simply taking orders. Maintain strong knowledge of Parry's beer and cocktail programs and ensure the bar team can speak confidently about current offerings. Build regulars through purposeful guest conversations and table/bar touches; identify opportunities to promote future visits, events, parties, and community connections. Maintain beverage quality and bar cleanliness through consistent daily line checks and established operating standards. Monitor beer and beverage waste, identify cost opportunities, and hold the team accountable for proper pouring, recipes, and product handling. Use shift cards and restaurant systems to maintain organization, complete opening and closing responsibilities, and ensure smooth shift transitions. Control labor through effective schedule writing and communication using HotSchedules. Hire, train, coach, and develop Bartenders and FOH team members; ensure training and validations are completed to standard. Lead and support FOH shifts through strong floor awareness, ticket-time communication, pre-bussing, cleanliness, and proactive guest recovery. Uphold Parry's uniform, appearance, safety, and sanitation standards consistently.2+ years of restaurant management experience preferred, with bar leadership experience strongly preferred. Strong knowledge of bar operations, beer, cocktails, beverage quality, and responsible alcohol service. Proven ability to build sales and develop a high-performing bar team. Strong systems mindset with attention to inventory, waste, labor, cleanliness, and execution. Excellent verbal and nonverbal communication and coaching skills. Comfortable engaging guests, building regulars, and making recommendations. Ability to work nights, weekends, holidays, and peak business periods. Able to stand for extended periods of time and lift up to 50 lbs. as needed. Professional, energetic, accountable, and coachable.Company-sponsored health benefits, including medical, dental, and vision. Accrued paid time off (PTO). 401(k) with company match. Ongoing leadership training and career growth opportunities. Free shift meals + 50% off all other times.At Parry's Pizzeria & Taphouse, we create memorable dining experiences through Craveably Crafted™ Food & Beer and Uncommon Hospitality. Our Bar Managers lead the bar experience while supporting overall Front of House execution — combining strong beverage knowledge, intentional hospitality, and operational discipline to build sales and create regulars.Parry's restaurants are fast-paced, high-volume, and guest-focused. Bar Managers are hands-on leaders who understand that a great bar is about more than making drinks — it is about creating energy, developing knowledgeable Bartenders, protecting quality and cost, and giving guests a reason to come back.