One Haus Recruiting

Reports to: General Manager and Assistant General Manager

Direct Reports: All Bartenders, Bar Preparation staff, and hourly employees

FLSA Classification: Exempt

Key Relationships:

● Back of House and Front of House Management Teams

● Head Bartenders

● Partners

Key Responsibilities:

The Bar Manager a) directs the beverage program across all outlets (excluding wine and beer), and

b) serves as the manager on duty of the business, working ‘on the floor’ as needed. The Bar Manager is responsible

for executing the vision of the cocktail program as established by partner, and for achieving

target beverage sales and costs goals.

Duties of the position include the following:

Floor Management

● Effectively open physical operation/close physical operation

● Ensure excellent maintenance and cleanliness of the dining room at all times

● Organize and complete the administrative set up and break down of service (including but not limited to:

creation of floor plans, menus, employee check in, employee cash outs, bank close out etc.)

● Maintain effective & timely communication to all FOH/BOH and team members.

● Maintain positive working relationships with kitchen leaders and line staff throughout service periods

● Ensure excellent service & hospitality is provided for all guests, community, vendors and investors

● Continuously provide support to all service staff and actively participate in the cycle of service as needed

● Cultivate Regulars and continue to find ways to strengthen the Gage and Tollner community

Bar Team Management

The Bar Manager is the captain of the bar team and their “go-to” manager. It’s the Bar Manager’s responsibility to

ensure that the bar team is a high-functioning, cohesive unit producing best-in-class cocktails.

● Work with the scheduling manager on bar staffing and scheduling issues

● Seek and interview candidates for bartender positions

● Ensure that all bartenders have the tools and training they need to perform exceptionally well in their

positions

● Ensure that all sidework, cleaning, and stocking expectations of the bar team are clearly written, referenced,

and communicated.

● Encourage a spirit of teamwork and camaraderie across the entire team

● Ensure bartenders are following all company guidelines regarding personal appearance, attendance, and

conduct

● Ensure that bartending team:

â—‹ Is knowledgeable about all menu items, especially spirits and cocktails, but also food and wine

â—‹ Consistently follows correct recipes, uses appropriate garnish and glassware, etc.

â—‹ Provides excellent service and hospitality

Bar Production Management

Our restaurant has a current weekly liquor revenue exceeding $45K. This volume of sales requires extensive ‘prep

work’ to be done during off-hours. The Bar Manager oversees this process.

● Become familiar with all prep tasks; write SOPs for all tasks that aren’t already documented

● Maintain (and improve) the current prep work task assignment and tracking system

● Work with the assistant general manager to schedule bar prep workers

● Maintain inventory of bar ingredients

● Create and implement a training program for new bar prep workers

● Ensure that all bar prep workers have the tools and training they need to perform exceptionally well

● Systemize Research and Development and foster creative input from the bar teams

Bar Service and Inventory Management

It is the bar manager’s responsibility to establish the bar as a great place to dine, and to make sure

drinks are being made as quickly and accurately as possible during service.

● Ensure cocktails are being made consistently and accurately by every bartender

● Ensure target ticket times for cocktails even during busy services

● Ensure that all POS systems, inventory systems, beverage lists and any other information related to the

beverage program remain accurate and up to date and are understood by the team

● Ensure that all bar and beverage supplies and disposables are available to team at all times

● Ensure excellent maintenance, organization and cleanliness of the bar area at all times

The bar manager will be responsible for maintaining the liquor and N/A inventory.

● Perform (or ensure the completion of) monthly audits

● Order as necessary to maintain pars

● Maintain relationships with our multiple vendors, and meet with vendors and brand reps to taste new

products

Training

The bar manager will strive to create comprehensive training programs for positions behind the bar and positions in

support of the bar. These programs will be documented and clearly defined, including opportunities for trainee and

trainer feedback, and trainee accountability for the information they have received. In creating these programs, the

bar manager will use the hands-on experience of Head Bartenders and other FOH management team members.

● Create and implement a comprehensive bartender training program; i.e. a path that a server assistant can

follow to become a bartender

● Create and implement a training program for new bar prep workers

● Create training program for experienced bartenders to join the bar programs

Education

The cocktail program at our restaurant has attracted the attention of the world press. The bar team must continually

strive to improve in order to maintain the standards of quality that we’ve established. This will be done primarily

through regular opportunities for training and education.

● Schedule quarterly meetings, create meeting agendas, lead meetings when needed, and ensure that notes

are taken and distributed as necessary

● Keep current on new ingredients and techniques in the cocktail world at large; work with the head

bartenders to introduce these to the bar team

● Continually lead training on bottles behind our bars; cocktails on and off our menus; general principles of

bartending and spirit production, not limited to fermentation and distillation, spirit aging, modern cocktail

techniques, etc.

● Arrange trainings with expert guests

Physical Plant

Our Partner is the Director of Infrastructure, but the bar manager should also have a good

understanding of the bar equipment and how it works (glass washer, drains, coolers, ice machines, etc.). They are

able to solve simple physical-plant problems involving bar equipment, and ensure bar equipment and bartenders are

in compliance with DOHMH guidelines.

Partnerships and Special Events

The cocktail world is full of opportunities to work with global brands on promotions, activations, and other events. It is

the bar manager’s responsibility to engage with these brands and their representatives, and manage these

opportunities from ideation to execution.