Bar Manager

About Us

Raik Mediterranean offers a culinary journey through Middle Eastern cuisine in Suwanee, Georgia. We bring generational Mediterranean dishes to life with fresh preparations inspired by Palestinian traditions. Located in Suwanee Town Center, our upscale casual dining experience features refined Middle Eastern cuisine for lunch, happy hour, and dinner, complemented by seasonal cocktails and catering.

Position Summary

The Bar Manager leads the bar and its beverage program, delivering great drinks and exceptional hospitality while running the bar as a profitable part of the business. Reporting to the [General Manager / Beverage Director / Owner], the Bar Manager hires, trains, schedules, and develops the bartending team; manages inventory, ordering, and vendor relationships; and controls beverage cost through accurate par levels, pour standards, and waste tracking. This role develops cocktail, beer, and wine offerings and promotions, ensures compliance with all liquor laws and alcohol-service policies, and works hands-on behind the bar during peak service in a fast-paced environment.

What You'll Do

• Manage daily bar operations, ensuring drinks are accurately prepared to recipe, garnishes meet quality specs, and service meets standards for quality and speed
• Work hands-on behind the bar or on the floor during peak volume, supporting bartenders, engaging with guests, and resolving service concerns professionally
• Develop and curate the beverage program, including seasonal craft cocktails, syrups, infusions, garnishes, and wine/beer selections (adjust to program)
• Standardize and cost drink recipes, maintaining accurate recipe spec sheets, pour size standards, and POS button/pricing updates
• Recruit, interview, hire, train, and mentor bartenders and barbacks; conduct regular beverage education, spirit tastings, and service training
• Build weekly bar schedules aligned with business forecasts, private events, and labor targets; manage shift labor and break compliance
• Control beverage costs and maximize profitability: monitor pour costs, minimize spillage and comp waste, maintain draft beer yields, and oversee draft-line maintenance
• Conduct weekly and monthly physical inventories of liquor, wine, beer, and bar consumables; track variance and audit stock against POS sales
• Manage purchasing and distributor relationships: place orders, negotiate pricing, verify incoming deliveries, and uphold optimal par levels
• Plan promotions, happy hours, and cocktail features to drive guest traffic and bar revenue
• Enforce strict compliance with local, state, and federal liquor laws, ensuring proper ID verification, responsible alcohol service, and up-to-date licensing
• Uphold cleanliness, sanitation, and bar safety standards; maintain opening/closing checklists, backbar organization, and health inspection readiness
• Collaborate with kitchen leadership and private event teams to ensure seamless beverage execution for private dining and banquets (optional)

What We're Looking For

Required

• [2]+ years of bar management or supervisory experience, plus [X]+ years of bartending experience [in a high-volume / craft cocktail / fine-dining setting — adjust to role]
• Extensive knowledge of classic and modern cocktails, spirits, beer, and wine
• Proven ability to hire, train, and lead a bar team
• Experience with inventory, ordering, par levels, and beverage cost control; understanding of budgets and operating costs
• Excellent communication and interpersonal skills, with the ability to defuse tense situations and resolve conflicts
• Strong organizational skills and the ability to manage multiple priorities under pressure in a fast-paced environment
• Experience with POS and inventory systems [Micros, Toast, Aloha, etc.] and basic computer skills
• Availability to work peak hours, including [late nights, weekends, and holidays]
• Must be at least [21] years of age
• [TIPS / responsible alcohol-service certification — required or "must be obtained within (X) days of hire"]

Preferred

• Beverage certification [e.g., WSET, sommelier training, or Cicerone]
• Experience developing cocktail menus, syrups, and garnishes, and planning bar promotions and events
• Bachelor's degree or diploma in hospitality or a related field
• [Additional language skills, etc.]

Physical Demands and Work Environment

• Ability to stand and walk for extended periods (full shift)
• Ability to lift, carry, push, or pull up to [50] lbs, including cases, kegs, and ice
• Frequent bending, reaching, and repetitive hand/wrist motion
• Working in a bar environment with exposure to noise, crowds, and changing temperatures
• Ability to work [X]-hour shifts, including [late nights, weekends, and holidays]

What We Offer

• Competitive salary based on experience: [$XX,XXX–$XX,XXX/year
• [Paid time off / paid sick time]
• [Dining discounts at affiliated restaurants]
• [Bonus program]
• [401(k) with company match]
• [Beverage education or certification reimbursement]
• [Opportunities for career advancement and professional growth]