Purpose: The bar manager will manage all aspects of the bar. Supervision and leadership of bar staff,
providing continuous training, motivating, and mentorship of BOH staff. Maintaining the Fish Shop brand
standards. Management of operations, COGs and Labor costs Hiring, firing, and scheduling.
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Responsible for meeting all standards on:
- service quality
- cocktail and pour consistency
- cocktail menu development
- beer procurement and selection
- staff rules, training, and appearance
- void, comps, and artist accounts

Essential Job Functions:
- Enforce strict adherence to company policies, health protocols, and safety standards
- Supervise day-to-day shift activities of all bar staff and floor operations
- Ensure all staff are properly trained and have the tools and equipment needed to successfully carry out their job function
- Responsible for maintaining company standard for level of service, elevated aesthetic, cleanliness, and food and beverage quality
- Prepare, produce, and plan daily pars and ensure continuity of quality standards
- Create, research and develop new cocktail menu items, house tonics and bitter, specialty products, and departmental advancements
- Partner with group stakeholders on companywide initiatives, projects, and vendor relations
- Curate the use of seasonal produce and products in bar menu items and drinks
- Ensure accurate and up-to-date entry of all recipes and beverage costs in the POS and inventory systems, reflecting any changes as they occur
- Ensure consistency of craft, service, and product from all bar staff
- Timely and proficient scheduling of all bar staff under the supervision of the General Manager
- Work with the People Manager in the sourcing, hiring, on boarding, and training of staff
- Uphold strict adherence to liquor control policies and procedures are upheld by bar staff
- Maintain accurate accounting and records to safeguard transparency of vendor transactions and promotions
- Ensure regular and clear communication to and between bar staff
- Ensure efficient provisioning and purchasing of bar and restaurant inventory, products, and supplies within budget projections
- Manage the maintenance and repairs of bar infrastructure, equipment, and appliances
- Develop and implement corrective action plans
- Manage complaints, conflicts, questions, and suggestions from customers, bar, and restaurant employees
- Assist in planning, preparation, and execution of on-site and off-site events to maximize revenue generating opportunities
- Oversee all aspects related to bar and liquor inventory, invoices, and product procurement
- Maintain and oversee the management of beverage items in Adaco inventory system to include recipes, vendors, invoices,
and price changes
- Oversee and adhere to the management of department's controllable expenses to achieve or exceed budget
- Interacts with guests to obtain feedback on product quality and service levels
- Conduct regular departmental meetings, staff performance reviews, and focus on continuous departmental improvement
- Ensure the bar program aligns with the vision, passion, and ethos of the company as a whole
- Regular communication with management and active participation as a member of the leadership team
- Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met
- Implement agreed upon beverage policy and procedures throughout the property
- Manage compliance with all local, state, and Federal beverage and liquor laws
- Maintain food handling and sanitation standards

Additional Job Functions:
- Assist the General Manager with financial forecasting, P&L, and cost management as needed
- Provide assistance with service operations before and during shifts
- Support Chef with menu adjustments and menu education as needed
- Assists with developing ad hoc drink menus and promotions as necessary
- Assist with the management of the wine program, procurement, and staff wine as needed
- Ensuring all beverage costs remain in line with agreed upon annual cost targets
- Directly manage bar lead positions
- Barware and glassware inventory management as well as procurement as needed within projected OFF&E budget projections

Physical Requirements
- Must be able to stand and walk for extended periods of time
- Must be able to lift 30 lbs.
- Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies
The Bar Manager is a salaried management position and is expected to contribute 50-60 hours a week. Professional courtesy is expected if you will be running late or need to leave early. While we strive to provide a balanced schedule, there will be instanceswhere managers will be asked to work extra shifts to cover business needs.More detail about FISH SHOP part of Artfarm, please visit