Bar & FOH Manager (Full-Time)
• Department: Front of House (FOH)
• Supervisor: General Manager
General Job Description
The Bar & FOH Manager oversees daily bar operations and Front of House floor management, ensuring exceptional guest service and maintaining a strong floor presence during service hours. This role is responsible for supervising, scheduling, and training all FOH and bar staff, assisting with menu development, and managing beverage inventory and costs. The Manager supports overall daily restaurant operations and works collaboratively with the management team to maintain high standards of quality, safety, and hospitality.
Duties & Responsibilities
Daily Operations & FOH Management
• Manage day-to-day bar operations and FOH floor shifts, maintaining high standards of property cleanliness, organization, and safety.
• Act as a visible management presence on the floor, supporting service staff, greeting guests, and ensuring smooth dining room operations.
• Create, manage, and post weekly staff schedules for FOH and bar personnel to ensure optimal coverage while controlling labor costs and manage timecards for payroll processing.
• Act as a primary communication bridge between Front of House (FOH) and Back of House (BOH) teams.
• Develop, implement, and monitor daily side-work checklists for all FOH and bar staff.
• Handle guest inquiries and efficiently resolve restaurant and bar service complaints to ensure a positive guest experience.
• Complete additional operational tasks and projects as assigned by the General Manager.
• Training & Performance Management
• Lead the onboarding, training, and continuous development of new and existing FOH and bar staff to elevate service standards and product knowledge across the team.
• Train bartenders on precise cocktail execution, establishing recipe outlines and consistency standards.
• Conduct regular staff meetings and trainings on menu updates, steps of service, and safety protocols.
• Beverage Program & Inventory Control
• Oversee the purchasing and inventory control of liquor, beer, wine, and non-food bar supplies (including Trimark orders).
• Assist with cocktail/mocktail menu design, sourcing unique ingredients, and calculating beverage costs for specials (all final menus subject to supervisor approval).
• Monitor and strictly enforce all local food safety, liquor liability, and health code regulations.
Physical Requirements
• Standing/Walking: Ability to remain on your feet and move quickly through the dining room and kitchen for the duration of a shift.
• Lifting/Carrying: Must be able to lift and carry up to 50 lbs (such as ice buckets, liquor boxes, and kegs).
• Manual Dexterity: High level of coordination required to pour drinks accurately, handle delicate glassware, use the POS system for order entry, and process guest payments.
• Range of Motion: Frequent reaching, bending, and stooping to stock bar wells, change kegs, and maintain server stations.
• Visual & Auditory Acuity: Ability to monitor guest satisfaction, read order tickets, and communicate clearly with personnel in a high-volume, noisy environment.
Qualifications
• Proven hospitality, floor management, and customer service experience, with strong, specialized food and beverage knowledge.
• Demonstrated leadership ability, including experience scheduling and training staff.
• Exceptional time management, interpersonal, and communication skills.
• Strong attention to detail regarding inventory, costing, floor management, and safety regulations.
