Bar Manager

Role/Job Description

Bar Manager: The Bar Manager oversees the front of house bar operations of the business during their bar shift to ensure total customer satisfaction and profit maximization. They perform hands-on work appropriate to the needs of the business and are partially responsible for the leadership and direction of the front of house bar employees. Financial and operational responsibility are important factors of this role. A minimum contribution of 50 hours per week is expected. This position interfaces with all levels of employees, departments, and interacts with management from all divisions of the company.

• Minimum work week of 50 hours
• Maintain RAMP/ServeSafe Certification
• Become familiar with company proprietary Software
• Maintain excellent rapport with guests
• Encourage fellow employees to stay engaged with guests
• Directly manage 5 to 7 employees
• Responsible for some FOH decisions
• Maintain executive management relationships
• Help Create specials, incentives, and events for marketing initiatives
• Drink menu development; product selection
• Delegate responsibilities according to operational objectives
• Ensure guest service quality and 100% customer satisfaction
• Cash flow management; control discounts, profit/ loss, morale, culture
• Help recruit, hire, and select team members
• Develop training, coaching, and performance evaluation standards
• Ensure compliance with all policies, and governing bodies
• Effectively communicate to Executive management on assigned work group’s performance, quality, care, skill-set, progress, attitude, & morale
• Maintain a valid PA Drivers License, or secure guaranteed transportation
• Effectively build trust with all staff members & fellow management; providing clear, honest, direct communication & feedback
• Knowledge of Board of Health inspections/ audits
• Knowledge of Dinerware or related POS systems
• Maintain all policies with a focus on RAMP, uniform, and attitude.
• Knowledge of confidentiality and discretion; able to maintain confidentiality
• Knowledge of budget; pars; restaurant inventory systems
• Excellent oral communication skills
• Strong analytical and decision-making skills
• Business math and accounting skills
• Demonstrate professionalism when interacting with all organizational levels
• Ability to manage/ maintain vendor relationships
• Ability to direct/ train/ coach subordinates

Business goals maintain customer service quality standards, ensure consistency in guest experience, uphold all food safety & sanitation standards, and ensure compliance with all assigned budgets directed by Executive management.

• Maintain an overall consistency with staffing, sales, and growth
• Develop, meet and exceed growth targets in specified sector of operation
• Ensure compliance with all budget constraints set by Executive management