Bar Manager

Job Description

Job Description

We are seeking a Bar Manager to join our team in uptown Charlotte! You will be responsible for providing customers with a memorable dining experience at Kitchen + Kocktails by Kevin Kelley.

 

Check us out: kitchenkocktailsusa.com.

 

Responsibilities:

• Ability to be professional at all times, attire, timely arrival, communication, leadership, etc.
• Willingness to lead by example.
• Manage inventory
• Increase revenue
• Market and promote Kitchen + Kocktails
• Maintain the cleanliness of the bar areas.
• Oversee guest services and resolve issues.
• Oversee, train, coach, and mentor bartenders.
• Interview team members.
• Create and adjust staff schedules to meet restaurant needs.
• Adhere to all safety and sanitation regulations.

 

​ Qualifications:

• Flexibility to work all shifts, weekends, and some holidays.
• Personable, and positive personality
• High energy with experience working in a high-volume restaurant.
• Minimum of 5 years as a Bar Manager.
• Prior experience in an upscale casual or fine dining restaurant highly preferred
• Strong leadership qualities
• Effectively manage guest complaints with a positive and empathetic attitude and demeanor
• Ability to thrive in a fast-paced environment.
• Excellent written and communication skills
• Strong attention to detail
• Ability to effectively manage stressful times while at work.
• Empathetic towards guests and employees

\nCompany Description

Position Overview

As our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.

⸻

Key Responsibilities
\t•\tCulinary Vision Menu preparation consistency Development
\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.
\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.
\t•\tKitchen Leadership & Team Building
\t•\tRecruit, train, coach, and mentor line cooks, and prep staff.
\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.
\t•\tEstablish clear performance expectations and conduct regular evaluations.
\t•\tOperations & Quality Control
\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.
\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.
\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.
\t•\tFinancial Management & Cost Controls
\t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data.
\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.
\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.
\t•\tHealth, Safety & Compliance
\t•\tUphold rigorous sanitation, safety, and HACCP standards.
\t•\tLead internal audits, corrective action plans, and maintain all required certifications.
\t•\tCross-Functional Collaboration
\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.
\t•\tPartner with marketing on promotions, events, and culinary showcases.

⸻

Qualifications & Skills
\t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.
\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.
\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.
\t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships.
\t•\tExceptional leadership, communication, and organizational skills.
\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.
\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.

⸻

What We Offer
\t•\tCompetitive salary plus performance-based bonus structure.
\t•\tComprehensive benefits (medical, dental, vision) and paid time off.
\t•\tProfessional development opportunities and career growth across our expanding footprint.
\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.

Company Description

Position Overview\r\n\r\nAs our Sous Chef, you will support the Head Chef achieve the culinary vision and day-to-day leadership of the Charlotte kitchen. You’ll partner with leadership on menu strategy, drive profitability through cost controls, and cultivate a high-performing brigade. Your creativity, operational acumen, and unwavering commitment to quality will set the standard for every dish and service.\r\n\r\n⸻\r\n\r\nKey Responsibilities\r\n\t•\tCulinary Vision Menu preparation consistency Development\r\n\t•\tDesign and refresh seasonal menus that reflect Kitchen + Kocktails’ brand and local flavor.\r\n\t•\tInnovate daily specials, tasting menus, and catering offerings to entice guests and build loyalty.\r\n\t•\tKitchen Leadership & Team Building\r\n\t•\tRecruit, train, coach, and mentor line cooks, and prep staff.\r\n\t•\tFacilitate ongoing culinary training sessions, tastings, and knife-skill workshops.\r\n\t•\tEstablish clear performance expectations and conduct regular evaluations.\r\n\t•\tOperations & Quality Control\r\n\t•\tOversee all food preparation, plating, and presentation to ensure consistency and excellence.\r\n\t•\tImplement and monitor standard operating procedures (SOPs) for recipe adherence, portion control, and waste reduction.\r\n\t•\tManage kitchen workflow, station assignments, and shift-by-shift staffing to optimize efficiency.\r\n\t•\tFinancial Management & Cost Controls\r\n\t•\tSet food-cost targets; analyze P&L reports, inventory variances, and yield data.\r\n\t•\tSource vendors, negotiate pricing, and maintain par levels to minimize waste and maximize margins.\r\n\t•\tCollaborate with GM on labor budgets, scheduling, and productivity metrics.\r\n\t•\tHealth, Safety & Compliance\r\n\t•\tUphold rigorous sanitation, safety, and HACCP standards.\r\n\t•\tLead internal audits, corrective action plans, and maintain all required certifications.\r\n\t•\tCross-Functional Collaboration\r\n\t•\tWork closely with front-of-house leadership to synchronize service and respond to guest feedback in real time.\r\n\t•\tPartner with marketing on promotions, events, and culinary showcases.\r\n\r\n⸻\r\n\r\nQualifications & Skills\r\n\t•\tCulinary degree or equivalent certification; 5+ years of progressive kitchen experience, including 3+ years in a Sous Chef role.\r\n\t•\tProven track record of menu innovation, cost management, and building successful culinary teams.\r\n\t•\tDeep knowledge of modern cooking techniques, flavor profiles, and plating aesthetics.\r\n\t•\tStrong financial acumen with experience managing budgets, P&L, and vendor relationships.\r\n\t•\tExceptional leadership, communication, and organizational skills.\r\n\t•\tServSafe (or equivalent) certification required; knowledge of local health-department regulations.\r\n\t•\tPassion for community engagement, farm-to-table sourcing, and sustainable practices.\r\n\r\n⸻\r\n\r\nWhat We Offer\r\n\t•\tCompetitive salary plus performance-based bonus structure.\r\n\t•\tComprehensive benefits (medical, dental, vision) and paid time off.\r\n\t•\tProfessional development opportunities and career growth across our expanding footprint.\r\n\t•\tA dynamic, supportive culture that celebrates creativity, collaboration, and hospitality excellence.