Bar Manager

Bar Manager

The June is seeking a skilled, detail-driven Bar Manager to lead the beverage program at our club, one of the most visible and memorable touchpoints of the member experience. The cocktail menu and wine list have already been developed; this role owns flawless execution of that program: staff training, inventory and cost controls, vendor management, and the nightly delivery of a bar experience that feels distinctive, polished, and unmistakably The June.

The ideal candidate is a skilled bartender and operator who thinks like an owner, protecting the integrity of an established program while bringing the discipline, consistency, and hospitality needed to execute it night after night. Over time, this role will also help evolve the program seasonally as trends, member feedback, and new offerings warrant.

Key Responsibilities

Beverage Program Execution & Evolution

Execute the established cocktail and wine program with precision and consistency, ensuring every drink meets The June's standard.

Maintain and refine the wine list and cocktail menu over time in partnership with the General Manager and Executive Chef, incorporating seasonal updates and member feedback.

Manage the spirits, beer, and non-alcoholic beverage offerings, keeping the program fresh and on-brand.

Partner with Programming on beverage pairings and concepts for wine dinners, tastings, and curated evenings.

Source new products, spirits, and vendor partnerships that complement the existing program and keep it distinctive in the local market.

Bar Operations & Service

Own nightly bar operations, ensuring consistent execution of drink quality, speed, and presentation.

Lead pre-shift briefings and be a visible, hands-on presence behind the bar during peak service.

Maintain bar cleanliness, organization, and equipment upkeep to the club's standards.

Coordinate closely with FOH and kitchen leadership to ensure seamless service during regular operations, private events, and buyouts.

Ensure full compliance with liquor licensing, health, and safety regulations.

Team Leadership & Training

Recruit, hire, train, and develop bartenders and barbacks who reflect The June's standards of craft and hospitality.

Build and deliver ongoing training on cocktail technique, wine and spirits knowledge, and guest service.

Set and manage bar staff schedules to ensure appropriate coverage while managing labor costs.

Conduct regular performance check-ins and coaching, in partnership with the General Manager.

Inventory & Cost Management

Manage beverage inventory, ordering, and vendor relationships across spirits, wine, beer, and bar supplies.

Own pour cost, beverage COGS, and pricing strategy to meet profitability targets.

Conduct regular inventory counts and implement controls to minimize waste and loss.

Track and report on bar sales, cost trends, and program performance.

Member & Guest Experience

Build genuine relationships with members, learning their preferences and creating personalized moments at the bar.

Support private events, buyouts, and signature programming nights with tailored beverage experiences.

Gather member feedback to continuously refine and elevate the beverage program.