Bar Manager

The Greenhouse Restaurant, located within The Garden Hotel & Resort, opened in November 2025 as the property's all-day dining destination, featuring a welcoming dining room, café, pool bar, and in-room dining service for hotel guests and local visitors. We are seeking an experienced and hands-on Bar Manager to oversee daily operations and ensure every guest enjoys exceptional food, service, and hospitality across each of our dining experiences.

In this role, you will lead all aspects of The Greenhouse's food and beverage operations, ensuring consistent service, high-quality offerings, and efficient day-to-day management. You will work closely with the culinary and front-of-house teams to oversee staffing, training, inventory, budgeting, guest satisfaction, and compliance with health and safety standards. You'll also play a key role in creating memorable guest experiences through engaging programming, seasonal activations, and live entertainment that enhance the vibrant atmosphere of both the restaurant and the resort.

The ideal candidate is a collaborative hospitality leader with strong communication and organizational skills, a passion for guest service, and the ability to thrive in a fast-paced environment. Experience with restaurant technology, financial management, team development, and event programming will be essential to success in this role.

Key Responsibilities

• Lead the planning, coordination, and execution of the reopening of all F&B outlets, ensuring readiness in staffing, training, compliance, and service delivery.
• Oversee the launch and operation of all F&B outlets, ensuring it meets the hotel’s brand standards and guest expectations.
• Oversee daily operations of all F&B outlets, including the restaurant, café, pool bar, and in-room dining.
• Ensure each outlet operates efficiently, consistently, and in line with brand and health & safety standards.
• Supervise inventory, purchasing, vendor relations, and quality control.
• Monitor performance, product quality, and guest satisfaction across all outlets.
• Adapt food and beverage offerings to reflect current trends, guest preferences, and seasonal demand.
• Recruit, train, and lead a high-performing team across all outlets, including specialized staff.
• Conduct regular performance reviews, coaching sessions, and professional development programs.
• Foster a positive, guest-focused team culture that emphasizes excellence and accountability.
• Manage budgets, forecasting, and financial reporting for all F&B operations.
• Drive profitability through effective cost control, waste reduction, and revenue-generating initiatives.
• Partner with marketing to create seasonal promotions and events that enhance visibility and guest engagement.
• Develop and execute activation strategies for each outlet, incorporating live performances, themed events, seasonal promotions, and unique ambiance to create engaging, experience-driven dining environments.
• Maintain consistent standards of service, food quality, and ambiance across all outlets.
• Implement feedback mechanisms and respond swiftly and professionally to guest concerns to continuously enhance the overall dining experience.

Must-Have Qualifications

• Language Requirements: Fluent in English (spoken and written). Proficiency in additional languages such as Spanish and French is a plus.
• Technical Skills: Experience with point-of-sale (POS) systems (e.g., Toast, Micros, Square). Familiarity with inventory and scheduling software. Basic knowledge of data reporting tools and dashboards for tracking performance metrics.

Preferred Qualifications (Not Required)

• Experience with high-volume or upscale dining environments
• Proficiency in point-of-sale (POS) systems and inventory management software
• Experience with budgeting, P&L analysis, and cost control

Physical Demands

• Ability to stand and walk for extended periods (up to 8–10 hours per workday)
• Frequent bending, lifting, and reaching to manage supplies and assist staff
• Must be able to lift and carry up to 50 lbs (e.g., boxes, trays, equipment)
• Comfortable working in fast-paced, high-pressure environments, including hot and/or noisy kitchens and busy dining areas
• Manual dexterity and visual acuity to operate POS systems, review reports, and handle detailed tasks
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Information

• FLSA Classification: Exempt
• Salary Range: $70,000 annually
• Reports To: General Manager
• Work location: Onsite at The Garden Hotel, Fort Lauderdale, FL, with the opportunity for periodic meetings offsite
• Work environment: Combination of office work and on-floor presence in dining, kitchen, and service areas. Exposure to hot, cold, or and/or humid environments, especially in the kitchen or outdoor service areas. May involve managing multiple outlets simultaneously.
• Work schedule: This position may require availability during evenings, weekends, and holidays, depending on business needs. Flexibility in scheduling is essential in a hospitality environment.

Stay Hospitality offers a competitive benefits package designed to support your well-being and work-life balance. Eligibility for specific benefits may vary based on employment status, job classification, and tenure.

Depending on your role and eligibility, benefits may include:

• Health, dental, and vision insurance
• Paid time off and holidays
• Employee discounts at Stay Hospitality properties
• Opportunities for professional development and career growth

Stay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or other characteristics protected by law.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Job descriptions are subject to change at the discretion of management.