Staff ManagementManagers act as the primary leaders for the front-of-house team.
.Recruitment & Training: Hiring new bartenders, barbacks, and servers, and providing training on drink recipes, service standards, and safety.
.Scheduling: Creating weekly shift rosters to ensure adequate coverage during peak hours.
.Performance & Motivation: Providing ongoing coaching, resolving interpersonal conflicts, and keeping the team motivated during high-pressure shifts.
Operational Oversight
This involves the technical and logistical side of keeping the bar running.
.Inventory Control: Monitoring stock levels, conducting regular stock-takes, and ordering supplies (alcohol, garnishes, cleaning materials) to prevent shortages.
.Menu Development: Designing and updating cocktail and beverage lists to stay current with trends and seasonal ingredients.
.Maintenance & Cleanliness: Ensuring all bar equipment is working properly and that the venue meets strict hygiene and sanitizat...