BAR MANAGER

The Bar Manager is responsible for overseeing the daily operations of the bar, ensuring excellent customer service, managing staff, maintaining beverage quality and hygiene standards, controlling inventory and costs, and achieving sales and profitability targets.

Key Responsibilities

• Manage and supervise the day-to-day operations of the bar.
• Recruit, train, schedule, and supervise bartenders and bar service staff.
• Ensure excellent customer service and maintain a welcoming bar environment.
• Prepare and monitor beverage menus, including cocktails, mocktails, and other drinks.
• Ensure consistent quality, presentation, and service of beverages.
• Monitor bar inventory, stock levels, ordering, and storage.
• Control beverage costs and minimise wastage and breakage.
• Monitor daily sales, cash handling, and financial transactions.
• Ensure compliance with applicable licensing, food safety, hygiene, and workplace safety requirements.
• Maintain cleanliness and organisation of the bar, storage areas, and equipment.
• Check the condition and proper operation of bar equipment.
• Handle customer feedback and complaints professionally.
• Coordinate with the Restaurant Manager and kitchen team for smooth overall operations.
• Develop promotions and special offers to increase bar sales.
• Monitor staff performance and maintain discipline and service standards.
• Conduct regular stock counts and maintain accurate inventory records.
• Manage supplier relationships and ensure timely delivery of beverages and bar supplies.
• Prepare daily and periodic reports on sales, stock, wastage, and operational matters.
• Ensure responsible service of alcoholic beverages in accordance with applicable laws and company policies.

Requirements

• Relevant experience as a Bar Manager, Assistant Bar Manager, or Senior Bartender.
• Good knowledge of cocktails, beverages, bar operations, and service standards.
• Strong leadership and staff-management skills.
• Good communication and customer-service skills.
• Knowledge of inventory and cost-control procedures.
• Understanding of hygiene, safety, and responsible alcohol-service requirements.
• Good organisational and problem-solving abilities.
• Ability to work in a fast-paced environment, including evenings, weekends, and public holidays.