Bar Manager

Job Description

Job Description

The Lodge on Lake Camelot Bar Manager Position:

We are seeking an energetic, organized, and experienced Bar Manager to oversee the daily operations of our bar, lead a talented team, and deliver an exceptional experience to our guests. The ideal candidate will balance a passion for mixology and hospitality with sharp business acumen. You will be responsible for maintaining high standards of service, managing inventory and vendor relationships, optimizing profitability, and fostering a fun, safe, and positive environment for both staff and patrons.

Key Responsibilities

Team Leadership & Management

• Recruit, Hire, and Train: Build and retain a top-tier bar team (bartenders and barbacks). Provide ongoing coaching on service standards, mixology, and upselling.
• Scheduling: Create and manage weekly staff rotation, ensuring optimal coverage during peak hours while controlling labor costs.
• Performance & Culture: Set clear expectations, conduct performance coaching, and foster a professional, collaborative, and high-energy team culture.

Operations & Guest Experience

• Floor Management: Maintain a strong presence on the floor during busy shifts to support staff, engage with guests, and ensure smooth operations.
• Customer Service: Resolve guest complaints quickly and professionally, turning negative experiences into positive ones.
• Menu Innovation: Collaborate on or lead the creation of innovative cocktail menus, seasonal drinks, and promotional events to drive traffic and sales.

Financials & Inventory Control

• Inventory Management: Oversee inventory counts of liquor, beer, wine, garnishes, and smallwares. Minimize waste, spillage, and theft.
• Vendor Relations: Order all bar supplies and maintain strong, cost-effective relationships with distributors and vendors.
• Budgeting & Profitability: Track daily sales, manage pour costs, analyze financial performance, and implement strategies to meet or exceed revenue goals.

Compliance & Safety

• Licensing & Regulation: Ensure strict compliance with all local, state, and federal liquor laws, health department regulations, and food safety standards.
• Conflict Resolution: Calmly and effectively de-escalate tense situations on the floor and ensure the responsible service of alcohol to maintain a safe environment.

Skills & Qualifications

• Experience: 5-years of experience working in a high-volume bar or restaurant environment, with at least 2-year(s) in a supervisory or management role.
• Technical Skills: Deep knowledge of mixology, wine, craft beer, and current beverage industry trends. Proficiency with Point of Sale (POS) systems and inventory management software.
• Leadership: Exceptional interpersonal, communication, and conflict-resolution skills. Ability to lead by example and stay calm under heavy pressure.
• Physical Demands: Ability to stand for long periods, work late nights/weekends/holidays, and lift/move heavy objects (e.g., kegs or liquor crates) up to 30-lbs.
• Certifications: Valid [insert local requirement, e.g., TIPS, ServSafe, or RAS] certification required. An Associate’s or Bachelor’s degree in Hospitality Management is a plus.

What We Offer

• Competitive salary.
• Performance-based bonuses/profit sharing.
• Paid time off (PTO).
• Employee discounts on food and beverages.