As Bar Manager you will be responsible for the day to day running of the WET aspect of the site by maintaining systems, circulating information, setting service benchmarks and providing feedback to other staff you will provide an enjoyable and exceptional experience to our customers. 

Reporting to: General Manager 

Key Responsibilities 

Day to Day Operations 

• Ensure that the cellar is kept in a clean and orderly fashion 
• Maintain the cellar and wine caves to ensure they are running at the correct temperatures. 
• Ensure that the stock is properly rotated to avoid wastage
• Place all orders for WET items 
• Oversee and check that the deliveries for all WET items are properly receives, checked off and stored. 
• Ensure that purchase orders for all WET items are properly and accurately reconciled
• Monitor the service standards of the bar team and provide constructive feedback
• Maintenance of all bar equipment
• Report faults with equipment promptly and organise repair when instructed 
• Have a thorough understanding of the alcohol licensing laws and the application onsite
• Completion of stock takes and reconciliation 
• Run bar shifts, assisting and guiding staff to deal with issues and complaints and ensuring guests’ experiences exceed expectations.

• To plan rotas that will ensure high service levels are maintained whilst controlling costs
• Perform required product changes as confirmed by Central Team/GM 
• Ensure all transferred are conducted according to company policy and are properly recorded 
• Maintain the 86 list and present to all staff during briefings and if required throughout service 
• Constantly reviewing and improving cocktail techniques and designs – with the aim of improving the current cocktail offering and sales
• Creating incentives with the General Manager for the bartenders to increase quality of service and sales 

Financials 

• Contribute to the achievement of margins at targeted levels.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.

• To analyse daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximising revenue.

• Prepare daily / weekly reports as required.
• Monitor and control the consumption of WET items by staff and their proper placement on the system
• Working alongside General Manager regarding the accuracy of listings and stock holding 
• Coordinate and control all aspects of stock deliveries and keep accurate and up to date records.

 Managing People

• Lead and manage the bar staff on a daily basis, communicating daily targets and taking responsibility for maintaining high standards of quality, health and hygiene.

• Foster an environment where improvements to products, processes and service are welcomed and encouraged.

• Conduct briefings and training to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standards required.
• Monitor, review and feedback on individuals’ performance, set and review objectives in-line with the performance review and induction process
• Work to develop team members according to their individual abilities and potential.

Health and Safety

• Take responsibility for monitoring and reporting any health and safety issues to the

• appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that
• their safety and that of members and guests is protected.

General

• To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.

As Bar Manager you will be responsible for the day to day running of the WET aspect of the site by maintaining systems, circulating information, setting service benchmarks and providing feedback to other staff you will provide an enjoyable and exceptional experience to our customers. 

Reporting to: General Manager 

Key Responsibilities 

Day to Day Operations 

• Ensure that the cellar is kept in a clean and orderly fashion 
• Maintain the cellar and wine caves to ensure they are running at the correct temperatures. 
• Ensure that the stock is properly rotated to avoid wastage
• Place all orders for WET items 
• Oversee and check that the deliveries for all WET items are properly receives, checked off and stored. 
• Ensure that purchase orders for all WET items are properly and accurately reconciled
• Monitor the service standards of the bar team and provide constructive feedback
• Maintenance of all bar equipment
• Report faults with equipment promptly and organise repair when instructed 
• Have a thorough understanding of the alcohol licensing laws and the application onsite
• Completion of stock takes and reconciliation 
• Run bar shifts, assisting and guiding staff to deal with issues and complaints and ensuring guests’ experiences exceed expectations.

• To plan rotas that will ensure high service levels are maintained whilst controlling costs
• Perform required product changes as confirmed by Central Team/GM 
• Ensure all transferred are conducted according to company policy and are properly recorded 
• Maintain the 86 list and present to all staff during briefings and if required throughout service 
• Constantly reviewing and improving cocktail techniques and designs – with the aim of improving the current cocktail offering and sales
• Creating incentives with the General Manager for the bartenders to increase quality of service and sales 

Financials 

• Contribute to the achievement of margins at targeted levels.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.

• To analyse daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximising revenue.

• Prepare daily / weekly reports as required.
• Monitor and control the consumption of WET items by staff and their proper placement on the system
• Working alongside General Manager regarding the accuracy of listings and stock holding 
• Coordinate and control all aspects of stock deliveries and keep accurate and up to date records.

 Managing People

• Lead and manage the bar staff on a daily basis, communicating daily targets and taking responsibility for maintaining high standards of quality, health and hygiene.

• Foster an environment where improvements to products, processes and service are welcomed and encouraged.

• Conduct briefings and training to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standards required.
• Monitor, review and feedback on individuals’ performance, set and review objectives in-line with the performance review and induction process
• Work to develop team members according to their individual abilities and potential.

Health and Safety

• Take responsibility for monitoring and reporting any health and safety issues to the

• appropriate person.
• Operate safe practices, act as a role model and provide guidance to staff to ensure that
• their safety and that of members and guests is protected.

General

• To support colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.