Bar Manager

Bar Manager Description

The Bar Manager Position at Lamella Tavern is a special role given to individuals who display particular ability to perform their job well with a specific eye for detail, a sense of leadership, and a dynamic view of the restaurant as a whole with particular emphasis on the Bar. This individual embodies the values of The Table: Hospitality, Professionalism and Passion. In addition to the normal responsibilities expected of a service person, the role of Bar Manager includes the following responsibilities:

• Adhere to all expectations outlined in the Bartender Agreement.
• Act as lead trainer for all new bar staff entering restaurant.
• Ensure completion of all bar sidework by bar team.
• Maintain cleanliness of bar—counters, fridges, ice machine, freezer, floor, walk-in cooler.
• Ensure food, drink and service standards of The Table are being upheld at all times.
• Work directly with Chef de Cuisine to maximize use of seasonal ingredients.
• Manage liquor inventory
• Manage cocktail program: regular changes, quality control, consistency.
• Maintain current and accurate recipe guide of standard cocktails of The Table .
• Ensure change of one non-alcoholic beverage per month.
• Ensure change of at least 3 cocktails per quarter.
• Lead selection of New Liquors.
• Direct contact with liquor reps.
• Work with liquor companies to ensure best deals and discount opportunities.
• Present ideas for improvements to management staff.
• Report misconduct to GM.
• Note & report any service failures, customer or staff issues to GM.
• Note & report any equipment needs or issues to GM.
• Note & report maintenance issues to GM.
• Note & report safety hazards to GM.

To accomplish the above referenced duties there will be a two-phase transition into these new responsibilities

Phase I

1. Menu Development – while we encourage a collaborative effort in creating new drinks, it will be the responsibility of the bar manger to bring new drinks on the menu with the approval of ownership

Some guidelines are there should be seasonal ingredients used at the appropriate time of the year. Ownership would always like a Sangria in the Summer and a Hot Drink in the winter

1. Training – a training manual will be developed by ownership with the collaborative effort of bar manger to ensure that training of incoming bartenders is effective and organized. On-going training of the bartenders will also be the responsibility of the bar manager. Bar Manager will monitor training of all new hires in the bar.
2. Organization – Bar manager will maintain the organization of the bar and be responsible for the organization of the bar, including placement of glassware, bottle position
3. Bar Cleanliness – A regular maintenance schedule shall be created and adhered to. Bar Manager will be responsible for the cleanliness of the bar and reach ins of the bar. This includes shelving where bottles are placed and glassware.
4. Daily Education of Service Staff without Frustration – Bar Manager will continue guide and educate the service staff with regard to the cocktail program at The Table

Phase II

1. Meet Suppliers to learn about what products to be in
2. Select products that fit our cocktail program
3. Present ideas of drink changes that sell
4. Create drinks that move inventory
5. Keep Liquor Cost below $10,000
6. All Large Purchase orders must be approved by Jim Stump

Compensation:

• hourly wage + tipped wages
• Performance review to be conducted every 3-6 months.
• One shift meal per every 5 hours worked.