One Haus Hospitality

Service & Bar Manager

Salary Range: $80,000 – $95,000

About the Company

An established, quality-driven restaurant concept in Fort Lauderdale focused on delivering an elevated yet approachable guest experience. The operation emphasizes strong systems, thoughtful beverage programming, and hands-on leadership, while maintaining a culture rooted in hospitality, teamwork, and consistency. Ownership values data-informed decision-making while keeping guest experience at the forefront.

About the Role

The Service & Bar Manager oversees all front-of-house operations with a primary focus on service execution, beverage leadership, and guest satisfaction. This role blends hands-on floor presence with strategic oversight, ensuring smooth shifts, high service standards, and strong team performance. The Service & Bar Manager leads and develops the bar and floor teams, manages daily bar operations, and plays a key role in shaping the beverage program and supplier relationships.

Key Responsibilities

• Daily Operations: Lead by example with high-touch floor management, maintaining service standards and actively engaging with guests during service.
• Guest Satisfaction: Serve as the first point of contact for guest feedback, reviews, and service recovery, ensuring issues are resolved thoughtfully and promptly.
• Staff Management & Training: Train, schedule, and coach bar and floor staff; provide real-time feedback and performance development. Lead staff tastings for new beverage offerings and coordinate training with external partners and vendors.
• Beverage Program Development: Maintain supplier relationships, evaluate product mix (PMix), recommend new products, support seasonal menu changes, and assist with recipe development and training materials.
• Quality Control: Ensure all beverages are prepared to standard; manage inventory levels to maintain freshness and consistency.
• Financial Management: Track beverage sales, PMix, inventory levels, and pour costs; prepare and present monthly performance reports to senior leadership.
• Maintenance & Facilities: Oversee front-of-house equipment and facilities; troubleshoot basic maintenance issues and document concerns using daily shift logs.

Qualifications

• Experience: Minimum of five years in service roles, including at least three years in craft bartending; prior management experience preferred.
• Operations Knowledge: Experience across both bar and service operations, including scheduling, inventory management, and ordering.
• Financial Acumen: Working knowledge of P&L concepts, beverage cost control, and performance reporting.
• Technical Skills: Proficiency in Microsoft Office (Word, Excel, Outlook) and modern restaurant systems (POS, scheduling, inventory, and cost management tools).
• Leadership: Strong leadership potential with a coaching mindset; excellent verbal, written, and interpersonal communication skills; positive, solutions-oriented approach.

Benefits

• Competitive salary range of $80,000–$95,000
• Opportunity to shape and influence the beverage program
• Growth potential within a hospitality-driven organization
• Collaborative leadership environment with strong operational support