Bar Manager

Description The Bar Manager oversees daily bar operations with a dedicated focus on hospitality, cocktail execution, inventory control, and beverage program education. This role bridges our high-energy, authentic New York–style pizzeria with our sophisticated back-lounge program, showcasing a world-class collection of regional Italian amari, Old-World Italian wines, and artisanal craft cocktails.

The ideal candidate possesses deep knowledge of herbal liqueurs, European aperitivo/digestivo culture, and wine pairings, coupled with proven experience leading high-volume bar shifts, controlling pour costs, and mentoring a passionate bar staff.

RESPONSIBILITIES

1. Program Leadership & Beverage Curation

• Italian Amaro & Cocktail Program: Direct the execution, presentation, and service of our signature amaro and cocktail menus. Maintain standards for proper glassware, ice execution (hand-carved/large cubes), and accurate botanical garnishes.
• Wine Program Execution: Oversee the storage, rotation, and proper service temperature of our curated Italian wine portfolio (whites, sparkling, and regional reds). Coach staff on wine profiles, tasting notes, and pairing recommendations with our scratch-made pizza menu.
• Menu Education & Tasting: Conduct regular pre-shift lineups and monthly training workshops to educate bartenders, servers, and managers on amaro categories (Alpine, Carciofo, Fernet, Citrus), aperitivo spritzes, and classic Italian cocktail builds (Negroni variations, Americanos, etc.).

2. Shift Operations & Hospitality Standards

• Floor Presence During Volume: Lead from the front during peak evening and weekend volume shifts, modeling hospitality, ticket speed, and bar rail efficiency.
• Guest Engagement: Engage guests at the bar, guiding newcomers through amaro flights and wine tastings, creating an approachable, unpretentious atmosphere around craft beverages.
• Service Speed & Cleanliness: Uphold impeccable sanitation, speed of service, and visual ambiance behind the bar (lighting, music levels, bar rail cleanliness, and display bottle organization).

3. Financial Management & Inventory Control

• Beverage Cost Control: Monitor pour costs, recipe adherence, and jigger usage to meet departmental Cost of Goods Sold (COGS) targets.
• Inventory & Ordering: Conduct weekly bar inventory counts, audit liquor shrinkage, and manage purchase orders through company systems (MarginEdge).
• Vendor & Distributor Relations: Coordinate with wine and spirits distributors, schedule deliveries, verify invoices against delivery manifests, and track allocated bottles and specialty Italian imports.

4. Team Leadership & Development

• Hiring & Scheduling: Partner with the General Manager to recruit, interview, and onboard lead bartenders and barbacks. Build balanced, compliant shift schedules that control labor percentage and overtime.
• Performance Accountability: Set clear performance expectations, conduct periodic bar team reviews, and address service or conduct issues promptly and professionally.
• Succession Planning: Identify and mentor bar team members for future supervisory and leadership roles within the company.

5. Compliance & Maintenance

• Legal & Regulatory Compliance: Strictly enforce all state and local liquor laws, age-verification protocols, and responsible beverage service standards (ensuring 100% active TIPS/ServSafe Alcohol certification for all bar staff).
• Equipment Maintenance: Manage draft system hygiene (scheduled line cleanings), glasswasher sanitation,refrigeration temperature monitoring, and submit repair requests promptly via facilities platforms (ServiceChannel).

Requirements

• Experience: Minimum 2–3 years of high-volume bar management or lead craft bartender experience in a respected beverage-focused restaurant or cocktail lounge.
• Beverage Knowledge: Passionate, working expertise in Italian amari, aperitifs, digestifs, classic cocktail taxonomy, and Old-World/Italian wine regions.
• Financial Acumen: Practical understanding of bar P&Ls, weekly inventory reconciliations, pour cost calculations,and beverage recipe costing.
• Technical Proficiency: Experience with restaurant POS systems (Square), inventory/invoicing software (MarginEdge), and scheduling tools (7shifts).
• Certifications: Active ServSafe Manager and state-approved alcohol compliance certifications (TIPS or equivalent) required.
• Availability: Flexible schedule required, including nights, weekends, and holidays during peak business hours.