BAR MANAGER JOB DESCRIPTION: TEMPLATE From jery.ai/learn/bar-manager-job-description Replace everything in [square brackets]. Delete any line that isn't true of your bar. ------------------------------------------------------------ Bar manager, [bar name], [city] ABOUT THE BAR [Bar name] is a [number]-seat [cocktail bar / hotel bar / restaurant bar] in [neighborhood]. We serve [number] drinks on a [seasonal] menu, and our busiest nights are [Friday and Saturday]. THE ROLE You run the bar: the team, the drinks, the stock and the numbers. You report to [the owner / the general manager / the beverage director / the food and beverage director] and lead a team of [number] bartenders and [number] barbacks. You work [number] shifts a week on the floor, including [Friday and Saturday]. WHAT YOU'LL DO: THE TEAM - Hire, train and schedule the bar team, and keep the schedule inside the labor budget - Run a pre-shift briefing before every service - Keep the spec book current and check that drinks match it - Run the tip pool by our written policy (in the US, a manager who passes the federal duties test administers it and takes no share of it) - Give each team member feedback every week and a review every [six months] WHAT YOU'LL DO: DRINKS AND MENU - Write and cost a new menu [twice] a year with [the owner / the head bartender] - Price drinks to the targets we agree, and re-cost them when supplier prices change - Taste drinks from service every week against the spec WHAT YOU'LL DO: STOCK AND ORDERING - Count the bar every week, after close on [Sunday] - Set par levels and place orders with our suppliers - Check every delivery against the order and the invoice - Approve invoices and send them to [the bookkeeper] - Investigate differences between expected and actual stock usage, accounting for recorded waste, comps, transfers and counting errors WHAT YOU'LL DO: MONEY AND REPORTING - Cash out the registers and reconcile cash every night - Approve comps and voids, and review them every week - Report sales, pour cost, unaccounted stock and labor cost every [week / month] - Hit the targets we set together: pour cost [x]%, labor [y]% of sales WHAT YOU CAN APPROVE You can approve [orders up to $X], [staff schedules within the labor budget] and [comps up to $X a night]. Menu price changes, supplier contracts and spending above these limits need approval from [role]. WHAT YOU'LL DO: LICENSING AND SAFETY - Hold [the license or certificate your state or country requires] - Make sure every bartender holds [the server certificate required here] - Keep the bar inside the liquor license: ID checks, refusals, opening hours, records - Keep the bar clean and ready for a health inspection at any time - Record incidents and refusals in the incident log WHAT YOU'LL NEED - [Two] years or more behind a busy bar, and [one] year leading shifts - You can cost a drink and set a menu price - You can build a schedule to a labor budget - [The license or certificate your state or country requires], or the ability to get it within [the time the rules allow] - Available late nights and weekends WHAT WE OFFER - Salary [$ to $] a year, plus a quarterly bonus of [amount or percentage], based on agreed measures of sales, cost control, service standards and team performance. The full bonus criteria will be provided in writing. - [Health insurance / retirement plan / paid time off: number of days] - [Staff meal, staff drink, education budget] - [Two] consecutive days off every week HOW TO APPLY Send [a resume and a few lines about a bar you ran or helped run] to [email] by [date]. Shortlisted candidates do an interview and a paid trial shift.