Bar Manager

Desired Qualifications

• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, or a related field preferred.
• Minimum 3 years’ experience in bar operations, with at least 1–2 years in a supervisory or management role, preferably within luxury hospitality or high end restaurants.
• Strong knowledge of mixology, premium spirits, wine, cocktail preparation, and beverage service standards.
• Experience with POS systems, beverage inventory, and stock control; experience with scheduling, timekeeping, or ordering preferred.
• Strong understanding of responsible alcohol service practices and local regulatory requirements.
• Ability to work flexible schedules, including evenings, weekends, and holidays as operationally required.

Skills and Abilities

• Visible, calm, and accountable leadership; sets clear expectations and leads by example.
• Warm, confident, and natural hospitality that is polished and luxury-driven without becoming formal or distant.
• Strong guest focus; actively monitors satisfaction and protects the quality and consistency of the guest experience.
• Operational discipline across recipes, stations, controls, opening, service, and closing.
• Commercial awareness; understands labor, beverage cost, inventory, waste, and sales as connected parts of the bar operation.
• Ability to coach and develop team members through demonstration, feedback, follow-up, and consistent standards.
• Clear communication through accurate briefings, handovers, and cross-department coordination.
• Strong organization; plans ahead, prioritizes effectively, and follows through on administrative and operational responsibilities.
• Ability to resolve operational problems discreetly and away from the guest whenever possible.
• Professional grooming, attendance, composure, and management presence.
• Ability to stand for extended periods and move between floors, including frequent use of stairs, throughout service.

Key Targets

• Ensure consistent execution of NAMMOS service and beverage standards across every bar.
• Deliver effective shift leadership and team deployment.
• Maintain guest satisfaction and effective service recovery.
• Maintain strong inventory, waste, and beverage cost-control discipline.
• Achieve training completion and measurable team development.
• Complete assigned scheduling, payroll, and inventory duties accurately and on time.
• Ensure clear communication, reliable handovers, and administrative follow-through.
• Ensure compliance with health, safety, sanitation, and responsible alcohol service requirements.

General Duties, Tasks, and Responsibilities

• Coordinate, execute, and supervise daily bar operations alongside the Head of Bars, acting as the operational point person when senior bar management is not present.
• Assign stations and responsibilities based on business levels, reservations, events, and team capability, and reallocate labor or station support as volume changes.
• Monitor service pace, ticket times, station readiness, guest satisfaction, and team performance throughout the shift, stepping behind the bar when required.
• Conduct pre-shift briefings covering VIPs, reservations, 86’d items, menu changes, allergens, service focus, sales priorities, and station assignments.
• Before opening, review reservations, events, staffing, and call-outs, and inspect stations, glassware, ice, tools, refrigeration, batches, juices, garnishes, labels, dates, and critical stock levels.
• At close, keep guest service the priority until the final guest has finished, then supervise breakdown, cleaning, restocking, product storage, and closing pars, and confirm POS/payment and closing procedures are complete.
• Complete manager handovers and concise shift notes, including unresolved issues and any payroll, scheduling, inventory, or ordering items requiring follow-up.
• Ensure all beverages are prepared and presented to current approved specifications, monitoring recipe accuracy, measuring standards, dilution, temperature, glassware, ice, garnish, and presentation.
• Oversee preparation, labeling, dating, rotation, and quality of juices, syrups, batches, premixes, and garnishes.
• Perform regular station and beverage quality checks during service and correct deviations immediately.
• Support development, testing, and implementation of new beverage offerings as directed, ensuring only current recipes and approved substitutions are used and program changes are communicated to the full team.
• Coach bartenders and barbacks through active floor leadership, demonstrations, and on-the-job training, and conduct beverage, service, and SOP training with appropriate training records.
• Support onboarding and certification of new team members before independent station assignment.
• Identify performance gaps, provide clear and constructive feedback and follow-up, and recognize strong performance.
• When assigned, assist with weekly bar schedules based on forecasted business, events, approved labor targets, and team availability, and track schedule changes, call-outs, shift swaps, leave, and time-off requests.
• When assigned, review bartender and barback timekeeping for missed punches, late clock-ins, early clock-outs, and unexplained overtime, and submit payroll corrections to the appropriate manager or payroll contact by required deadlines.
• Protect the confidentiality of payroll and employee information and escalate discrepancies rather than making unauthorized changes.
• When assigned, assist with or lead beverage inventory counts and review stock levels, pars, requisitions, transfers, breakage, comps, waste, and product movement.
• Support ordering and replenishment based on pars, forecasted volume, and events, and liaise with suppliers and sales representatives as directed.
• Investigate inventory variances with Bar Management, monitor high-value and high-volume products, and ensure all waste, trials, spills, and breakage are recorded according to procedure.
• Monitor guest satisfaction across the bars and handle complaints, requests, and service recovery with discretion, urgency, and appropriate management communication.
• Support VIP recognition and guide the team in thoughtful recommendations and responsible upselling that enhances the guest experience.
• Maintain communication with FOH management, service teams, sommeliers, kitchen, and other departments.
• Communicate changes in procedures, menus, allergens, recipes, availability, and service standards clearly to the team, and escalate staffing, cost, equipment, supplier, guest, or compliance concerns promptly.
• Ensure food hygiene, sanitation, and health and safety standards are followed and required records are completed, and report accidents, hazards, equipment faults, and unsafe practices.
• Support responsible alcohol service and age-verification procedures and remain current on alcohol-service and licensing requirements relevant to the role.
• Perform any additional duties as assigned by Bar Management.