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 Manager will strive to deliver exceptional customer service while monitoring guest satisfaction and developing ways to improve the dining experience. The Manager will work to build and maintain lasting relationships with guests and provide effective problem solving should a situation arise. Additionally, the bar manager plays a significant role in driving revenue growth and maintaining a supportive, 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 for guests and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Train and supervise bar staff so they are knowledgeable about product and policies. Oversee the cleanliness of the bar area while being alert for possible health hazards and regulation violations. Manage the restaurant’s good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Deliver superior service and maximize customer satisfaction. Continuously touch tables and get to know guests. Train and develop team members to ensure competency and high standards of customer service. Motivate and mentor team members by providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development. Ensure compliance with sanitation and safety regulations. Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards. Safeguard team members and facility by ensuring all Safety & Security Policies are adhered to. Maintain relationships with vendors/suppliers to ensure timely and cost-effective deliveries. Have a general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor. Additional Responsibilities Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log. Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management. Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among team members. Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations. Ensure all facility concerns are reported to the General Manager and submit maintenance/repairs through the proper channels. Education / Experience / Job Requirements High school diploma or GED certificate. Prior Front of House & Back of House Manager experience. 3-plus years of restaurant experience. Supervisory experience. Strong leadership and management skills. Excellent communication. Ability to follow direction with focused attention. Ability to positively motivate employees to work as a team to ensure that food and service meet appropriate standards. Maintains a calm, tactful demeanor when dealing with difficult situations. Adhere to company Uniform Attire & Appearance standards. Complete all ongoing certifications/validations (LTO, new menu, etc.). Must possess proper food handler and alcohol dispensing certifications. Can intelligently talk about beer, wine, & spirits. Should have an aptitude for driving sales through cultivation of new guests and retention of current guests. Physical Demands 100 % stand or walk. 80 % communicate with other line positions. 75 % work at approximately 36" table/stove and reach at approximately 36". 75 % reach (6" to overhead) bend, stoop and wipe. 60 % perform job at continuous high pace, under pressure, while maintaining quality & speed standards. 50 % lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approximately 20 feet and sometimes involving stairs. #J-18808-Ljbffr LOGAN