Bar Supervisor

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Bar Supervisor to join the team within the Coach House Restaurant, working alongside the Restaurant Manager ensuring a smooth running Restaurant.

Job Description: Bar Supervisor

Job Title: Bar Supervisor
Department: Food & Beverage / Bar Operations
Reports To: Assistant Banqueting Manager / Restaurant Manager / Bar Manager

Job Purpose

The Bar Supervisor is responsible for overseeing the daily operations of the bar, ensuring exceptional beverage service, maintaining high standards of cleanliness and presentation, and supervising the bar team to deliver an outstanding guest experience.

The role involves coordinating bar operations, monitoring stock and beverage quality, supporting team training, controlling costs, and ensuring compliance with health, safety, hygiene, and licensing requirements. The Bar Supervisor leads by example, promotes teamwork, and ensures the bar operates efficiently in line with the establishment’s service standards.

Key Responsibilities

1. Bar Operations

• Supervise the daily operations of the bar, ensuring efficient and professional service.
• Oversee bar opening and closing procedures, including preparation, cleaning, and equipment checks.
• Ensure the bar is fully stocked, organised, and ready for service.
• Monitor service flow and coordinate with restaurant, kitchen, and Food & Beverage teams.
• Ensure beverages are prepared and served according to recipes, presentation guidelines, and company standards.
• Maintain the cleanliness, organisation, and appearance of the bar and surrounding areas.
• Ensure bar equipment is used correctly and report maintenance issues promptly.

2. Guest Service and Experience

• Welcome guests warmly and provide attentive, professional service.
• Recommend cocktails, wines, spirits, beers, and other beverages according to guest preferences.
• Maintain strong product knowledge and communicate beverage information confidently.
• Handle guest enquiries and resolve complaints professionally.
• Ensure service is prompt, accurate, and consistent.
• Promote a welcoming atmosphere while maintaining appropriate professional boundaries.
• Identify opportunities to enhance guest satisfaction and encourage repeat business.

3. Team Supervision and Training

• Supervise, motivate, and support bartenders, barbacks, and other bar team members.
• Allocate duties and coordinate staff activities during each shift.
• Conduct pre-shift briefings to communicate promotions, reservations, events, and operational priorities.
• Train team members in cocktail preparation, beverage knowledge, service standards, and equipment handling.
• Monitor staff performance, punctuality, grooming, and compliance with procedures.
• Provide constructive feedback and support ongoing professional development.
• Promote teamwork, accountability, and a positive working environment.

4. Beverage Knowledge and Quality Control

• Maintain comprehensive knowledge of the beverage menu, including cocktails, wines, spirits, beers, and non-alcoholic options.
• Ensure cocktails and other beverages are prepared consistently according to standard recipes.
• Monitor beverage presentation, portion sizes, and product quality.
• Assist with menu development, cocktail creation, and beverage tastings where required.
• Ensure garnishes, mixers, glassware, and other service items are prepared correctly.
• Keep up to date with beverage trends and suitable recommendations for guests.

5. Stock Control and Cost Management

• Monitor stock levels and ensure appropriate replenishment of beverages and supplies.
• Assist with stocktaking, inventory control, ordering, and deliveries.
• Follow correct stock rotation and storage procedures.
• Monitor wastage, breakages, spillage, and over-pouring.
• Ensure accurate recording of complimentary drinks, wastage, and stock transfers.
• Support cost-control initiatives and minimise unnecessary expenditure.
• Identify discrepancies and report them to the Bar Manager or Restaurant Manager.

6. Cash Handling and Sales

• Ensure accurate order entry, billing, and payment processing.
• Follow cash-handling and point-of-sale procedures.
• Assist with end-of-shift cash reconciliation and sales reporting.
• Encourage responsible upselling and suggestive selling to increase beverage revenue.
• Support promotional activities and initiatives to achieve sales targets.
• Maintain accurate records in accordance with company procedures.

7. Health, Safety, and Legal Compliance

• Ensure compliance with food hygiene, health and safety, and cleaning procedures.
• Follow applicable alcohol licensing laws and the establishment’s responsible alcohol service policy.
• Verify age where required and refuse alcohol service appropriately when necessary.
• Ensure glassware, ice, garnishes, and beverage equipment are handled hygienically.
• Maintain safe storage and handling of cleaning chemicals.
• Report accidents, incidents, hazards, and equipment defects promptly.
• Ensure the bar team follows company policies and operational procedures.

8. Communication and Administration

• Communicate effectively with the Bar Manager, Restaurant Manager, kitchen, and wider Food & Beverage team.
• Report operational issues, guest feedback, stock discrepancies, and staffing concerns.
• Assist with staff rotas, daily reports, stock records, and training documentation where required.
• Participate in departmental meetings and service briefings.
• Support special events, private functions, and promotional activities.

Qualifications and Experience

• Previous experience in a bar, restaurant, hotel, or hospitality environment.
• Experience supervising or leading a bar team is desirable.
• Strong knowledge of cocktails, spirits, wines, beers, and beverage service.
• Experience with stock control, cash handling, and point-of-sale systems.
• Good communication and customer service skills.
• Ability to lead a team and maintain service standards during busy periods.
• Relevant food safety training is beneficial.
• A recognised responsible alcohol service or licensing qualification is desirable, where applicable.

Skills and Competencies

• Leadership and team supervision.
• Excellent customer service and communication.
• Strong organisational skills and attention to detail.
• Beverage knowledge and cocktail preparation skills.
• Commercial awareness and sales ability.
• Stock management and cost-control awareness.
• Problem-solving and decision-making.
• Ability to work under pressure in a fast-paced environment.
• Professional appearance, reliability, and a positive attitude.
• Flexibility to work evenings, weekends, public holidays, and special events.

Key Performance Indicators (KPIs)

Performance may be measured against:

• Guest satisfaction and customer feedback.
• Beverage sales and achievement of sales targets.
• Beverage cost percentage and stock variance.
• Reduction of wastage, spillage, and breakages.
• Compliance with service, hygiene, and licensing standards.
• Cocktail consistency and beverage quality.
• Staff training, productivity, and performance.
• Accuracy of cash handling and end-of-shift reporting.

Working Relationships

The Bar Supervisor works closely with the Bar Manager, Assistant Restaurant Manager, Restaurant Manager, bartenders, barbacks, restaurant service team, kitchen brigade, and wider Food & Beverage department.

Overall Objective

To ensure the smooth and profitable operation of the bar by delivering exceptional beverage service, maintaining high standards of quality and hygiene, supervising and developing the bar team, and creating a memorable experience for every guest.

Middleton Lodge is a country retreat tucked away in the North Yorkshire countryside. Here at the estate we have The Coach House, a relaxed restaurant with rooms, serving an all-day kitchen garden inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for friendly, hardworking perfectionists to join us! Our team will teach you all the tricks of the trade making sure you deliver the tip top service to our each of our clients! We make sure there’s plenty of support, training and opportunity for everyone so you’re always working towards something!

We are currently looking to recruit a Bar Supervisor to join the team within the Coach House Restaurant, working alongside the Restaurant Manager ensuring a smooth running Restaurant.

Job Description: Bar Supervisor

Job Title: Bar Supervisor
Department: Food & Beverage / Bar Operations
Reports To: Assistant Banqueting Manager / Restaurant Manager / Bar Manager

Job Purpose

The Bar Supervisor is responsible for overseeing the daily operations of the bar, ensuring exceptional beverage service, maintaining high standards of cleanliness and presentation, and supervising the bar team to deliver an outstanding guest experience.

The role involves coordinating bar operations, monitoring stock and beverage quality, supporting team training, controlling costs, and ensuring compliance with health, safety, hygiene, and licensing requirements. The Bar Supervisor leads by example, promotes teamwork, and ensures the bar operates efficiently in line with the establishment’s service standards.

Key Responsibilities

1. Bar Operations

• Supervise the daily operations of the bar, ensuring efficient and professional service.
• Oversee bar opening and closing procedures, including preparation, cleaning, and equipment checks.
• Ensure the bar is fully stocked, organised, and ready for service.
• Monitor service flow and coordinate with restaurant, kitchen, and Food & Beverage teams.
• Ensure beverages are prepared and served according to recipes, presentation guidelines, and company standards.
• Maintain the cleanliness, organisation, and appearance of the bar and surrounding areas.
• Ensure bar equipment is used correctly and report maintenance issues promptly.

2. Guest Service and Experience

• Welcome guests warmly and provide attentive, professional service.
• Recommend cocktails, wines, spirits, beers, and other beverages according to guest preferences.
• Maintain strong product knowledge and communicate beverage information confidently.
• Handle guest enquiries and resolve complaints professionally.
• Ensure service is prompt, accurate, and consistent.
• Promote a welcoming atmosphere while maintaining appropriate professional boundaries.
• Identify opportunities to enhance guest satisfaction and encourage repeat business.

3. Team Supervision and Training

• Supervise, motivate, and support bartenders, barbacks, and other bar team members.
• Allocate duties and coordinate staff activities during each shift.
• Conduct pre-shift briefings to communicate promotions, reservations, events, and operational priorities.
• Train team members in cocktail preparation, beverage knowledge, service standards, and equipment handling.
• Monitor staff performance, punctuality, grooming, and compliance with procedures.
• Provide constructive feedback and support ongoing professional development.
• Promote teamwork, accountability, and a positive working environment.

4. Beverage Knowledge and Quality Control

• Maintain comprehensive knowledge of the beverage menu, including cocktails, wines, spirits, beers, and non-alcoholic options.
• Ensure cocktails and other beverages are prepared consistently according to standard recipes.
• Monitor beverage presentation, portion sizes, and product quality.
• Assist with menu development, cocktail creation, and beverage tastings where required.
• Ensure garnishes, mixers, glassware, and other service items are prepared correctly.
• Keep up to date with beverage trends and suitable recommendations for guests.

5. Stock Control and Cost Management

• Monitor stock levels and ensure appropriate replenishment of beverages and supplies.
• Assist with stocktaking, inventory control, ordering, and deliveries.
• Follow correct stock rotation and storage procedures.
• Monitor wastage, breakages, spillage, and over-pouring.
• Ensure accurate recording of complimentary drinks, wastage, and stock transfers.
• Support cost-control initiatives and minimise unnecessary expenditure.
• Identify discrepancies and report them to the Bar Manager or Restaurant Manager.

6. Cash Handling and Sales

• Ensure accurate order entry, billing, and payment processing.
• Follow cash-handling and point-of-sale procedures.
• Assist with end-of-shift cash reconciliation and sales reporting.
• Encourage responsible upselling and suggestive selling to increase beverage revenue.
• Support promotional activities and initiatives to achieve sales targets.
• Maintain accurate records in accordance with company procedures.

7. Health, Safety, and Legal Compliance

• Ensure compliance with food hygiene, health and safety, and cleaning procedures.
• Follow applicable alcohol licensing laws and the establishment’s responsible alcohol service policy.
• Verify age where required and refuse alcohol service appropriately when necessary.
• Ensure glassware, ice, garnishes, and beverage equipment are handled hygienically.
• Maintain safe storage and handling of cleaning chemicals.
• Report accidents, incidents, hazards, and equipment defects promptly.
• Ensure the bar team follows company policies and operational procedures.

8. Communication and Administration

• Communicate effectively with the Bar Manager, Restaurant Manager, kitchen, and wider Food & Beverage team.
• Report operational issues, guest feedback, stock discrepancies, and staffing concerns.
• Assist with staff rotas, daily reports, stock records, and training documentation where required.
• Participate in departmental meetings and service briefings.
• Support special events, private functions, and promotional activities.

Qualifications and Experience

• Previous experience in a bar, restaurant, hotel, or hospitality environment.
• Experience supervising or leading a bar team is desirable.
• Strong knowledge of cocktails, spirits, wines, beers, and beverage service.
• Experience with stock control, cash handling, and point-of-sale systems.
• Good communication and customer service skills.
• Ability to lead a team and maintain service standards during busy periods.
• Relevant food safety training is beneficial.
• A recognised responsible alcohol service or licensing qualification is desirable, where applicable.

Skills and Competencies

• Leadership and team supervision.
• Excellent customer service and communication.
• Strong organisational skills and attention to detail.
• Beverage knowledge and cocktail preparation skills.
• Commercial awareness and sales ability.
• Stock management and cost-control awareness.
• Problem-solving and decision-making.
• Ability to work under pressure in a fast-paced environment.
• Professional appearance, reliability, and a positive attitude.
• Flexibility to work evenings, weekends, public holidays, and special events.

Key Performance Indicators (KPIs)

Performance may be measured against:

• Guest satisfaction and customer feedback.
• Beverage sales and achievement of sales targets.
• Beverage cost percentage and stock variance.
• Reduction of wastage, spillage, and breakages.
• Compliance with service, hygiene, and licensing standards.
• Cocktail consistency and beverage quality.
• Staff training, productivity, and performance.
• Accuracy of cash handling and end-of-shift reporting.

Working Relationships

The Bar Supervisor works closely with the Bar Manager, Assistant Restaurant Manager, Restaurant Manager, bartenders, barbacks, restaurant service team, kitchen brigade, and wider Food & Beverage department.

Overall Objective

To ensure the smooth and profitable operation of the bar by delivering exceptional beverage service, maintaining high standards of quality and hygiene, supervising and developing the bar team, and creating a memorable experience for every guest.