The Bar Manager is responsible for the execution of all beverage business operations and management of all bar staff including, hiring, training, and onboarding. The Bar Manager also is responsible for all bar administrative processes.
Duties and Responsibilities
Demonstrate the Core Values of Gin & Luck:
Connection - We build relationships through intuition and empathy
Professionalism - We are ambassadors of the Gin & Luck, inside and outside our businesses
A.B.K. - We execute with focus and work to completion
Excellence - We will forever be chasing excellence; it is a pursuit without end
Contagious Joy - When we're having fun, it emanates out and influences our work and the people around us
Teamwork & Communication:
All positions are expected to adhere to our guiding principle of Leadership, Managing, and Accountability.
As a key ambassador for Gin & Luck, act in a professional manner and represent the bar graciously whether you are in house, traveling on behalf of the company, or at industry events.
Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response.
Maintain a reasonable schedule with flexible availability, including days, nights, weekends, and holidays when necessary.
Weekly communication with staff (recaps):o Spirit list updates with notes: 86’s & additionso Ongoing training with staff, i.e., articles, inspiration
Attend weekly L-10 Meetings in person or via phone
Weekly “Alignment” meeting with General Manager
Bi-Monthly “Alignment” call with Beverage Director
Meet with reps, ambassadors, and distillers to taste product
Assist GM, Front of House Manager and EC with the organizations of special events, buyouts, off site events, etc.
Service Standards:
Maintain patron satisfaction by monitoring, evaluating, and auditing beverage and service offerings; initiate patron program improvements; cultivate relationships with preferred patrons; maintain good community relations.
Maintain and oversee quality of standards in drink preparation and service
Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the General Manager (GM) and Beverage Director (BD); evaluate and improve such policies and SOPs.
Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead.
Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy.
Daily monitoring of staff appearance, cleanliness, arrival time, tools etc.
Monitor restaurant and kitchen flow regarding timeliness during business hours and assist when and where needed.
Administrative Duties:
Regularly update Evernote, Upserve and Slack with cocktail and training information- including recipes, SOP’s, and cleaning duties.
Contribute to maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls (ordering, pricing, inventory, and loss management)
Monthly inventory with Restaurant365 audit submitted to GM, BD, Director of Operations and owners monthly – completed on the first day of each month.
Maintain COGS and inventory through Restaurant365: monitor weekly, monthly, and annual COGS to budget
Ordering of product in relation to the beverage program
Invoice recording for beer, wine, spirits and other bar related items and consumables. •
Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each Bar position.
Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.).
Responsible for writing, implementing, and grading tests and quizzes.
Communicate any bar supply, glassware, or equipment with a cost of $500 or more to management (GM) prior to completing purchase
Maintaining organization of liquor room and all bar-related storage spaces
Execute Bartender/barback interviews, hiring, onboarding, and training.
Implement and uphold disciplinary action, when necessary, as directed by GM, Director of
Operations and Human Resources
Assist GM, Beverage Director, Director of Operations and Executive Chef (EC) in developing and implementing strategies to increase year over year sales.
Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company.
In conjunction with GM schedule and implement bi-annual staff reviews with bartender, barbacks and bar prep staff members.
Menu Development & New Menu Launch:
Assist Beverage Director in the curation cocktails, spirit list, wine, and beer offerings
Organize new menu rollout dates as directed by BD
Lead all-staff tasting for new menus. Create auxiliary educational materials for service staff (e.g. information on new spirits, ingredients, etc.)
Follow-up on menu knowledge and execution through testing
Prepare for menu launch: prep sheets, cocktail descriptions, cheater map, reorg walk-in, reorg liquor room, bar cleaning
Material and Equipment Directly Used
Knives and other sharp tools
Chemicals and other cleaning products
Raw and fresh foods
Necessary bar equipment
Working Environment/Physical Activities
Heavy lifting up to 50 lbs
Walk-in coolers and freezers
Trash and Recycling Access
Execution of bar program under various conditions of heat and stress
Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.
Reporting Lines
The Head Bartender reports directly to the General Manager daily and collaborates with the Beverage Director as related to above on a bi-weekly basis, or as needed.