Job Description

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:

Curiosity: We learn and improve through active observation and creative problem solving.

A.B.K.: We anticipate, prepare and execute with intention

Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. 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

Connection: We build relationships through intuition, empathy, and transparency

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: 86s & additions

o 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, SOPs, 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.

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