Bar Manager

Job Summary

The Bar Manager is responsible for overseeing the overall operations of the hotel's bar, ensuring excellent guest service, efficient operations, revenue growth, and effective cost control. The role leads the bar team, manages beverage inventory and quality standards, and ensures compliance with hotel policies and service standards.

Key Responsibilities

• Oversee daily bar operations and ensure consistent service and beverage quality standards.
• Lead, supervise, and develop the bar team to achieve operational and service objectives.
• Monitor bar sales, revenue, beverage costs, inventory, wastage, and operating expenses.
• Develop and maintain beverage menus, cocktail recipes, and standard serving procedures in coordination with the F&B team.
• Ensure proper ordering, receiving, storage, issuance, and control of beverages and bar supplies.
• Monitor inventory levels and conduct regular stock counts to minimize variances, wastage, and losses.
• Develop and implement sales initiatives and promotions to increase bar revenue and guest engagement.
• Ensure proper POS, cash handling, opening, and closing procedures are followed.
• Handle guest concerns and ensure a high level of service and customer satisfaction.
• Coordinate with Purchasing, Finance, Kitchen, and other departments to ensure smooth bar operations.
• Ensure compliance with hotel policies, safety, sanitation, hygiene, and responsible alcohol service standards.
• Prepare sales, inventory, cost, and operational reports for management review.
• Conduct staff briefings, training, performance monitoring, and coaching.
• Perform other duties and responsibilities assigned by management.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Tourism, or a related field.
• At least 3–5 years of experience in bar or beverage operations , preferably in a 4–5 star hotel or upscale restaurant.
• At least 1–2 years of supervisory or managerial experience in bar operations.
• Strong knowledge of cocktails, beverages, bar service, inventory control, and beverage costing.
• Excellent leadership, communication, guest service, and problem-solving skills.
• Strong knowledge of POS systems, inventory procedures, and basic cost control.
• Results-oriented with strong business and revenue awareness.
• Professional, organized, and able to work in a fast-paced hospitality environment.
• Willing to work shifting schedules, weekends, and holidays.