Bar Manager

Padre Hotel•Bakersfield, CA

1d•$70,000 - $76,000•Onsite

About The Position

The Bar Manager directs bar operations and the bartender team, overseeing the Brimstone and Prairie Fire bars as well as any additional venue bar operations. The role works in collaboration with the Food and Beverage Director and adapts to seasonal operating hours. Responsibilities include ordering, scheduling, training, hiring, and discipline within company guidelines, and ensuring product quality and efficient service while proactively correcting deficiencies. The Bar Manager supervises bartenders and barbacks, coordinates with restaurant floor and kitchen teams, develops and costs drink recipes, manages menu updates, inventory, orders, invoices, and vendor relationships, and monitors financial performance and cost of goods. The position also oversees guest service, service standards, cleanliness, compliance with food-handling and health regulations, employee schedules, cash banks, and shift passdowns. Additional duties include supporting events and entertainment bookings, developing financial plans, coordinating with Sales, and carrying out other responsibilities assigned by the Food and Beverage Director. The role requires variable schedules to reflect business needs. It reports to the Food and Beverage Director, and all hourly restaurant personnel report directly to this position. The venue is operated by Eat.Drink.Sleep. The company offers competitive wages, attentive management, and employee discounts at its venues.

Requirements

High school diploma.
At least 3 years of restaurant management experience.
Food Handler's Card.
Fluent English reading, writing, and speaking skills.
Good verbal communication skills.
Ability to work under pressure and handle stressful situations during busy periods.
Interpersonal skills to provide customer satisfaction.
Extensive knowledge of food and beverage etiquette, customer relations, and service standards.
Knowledge of food recipes and proper food handling requirements.
Basic mathematical skills, working knowledge of financial statements, and knowledge of forecasting and budgeting techniques.
Strong computer skills, including Microsoft Word and Excel.
Knowledge of daily venue maintenance and cleaning.
Proficiency with audio/visual equipment.
Knowledge of and proficiency with the current point-of-sale system, cash-handling reports, and bank deposits.
Ability to analyze customer needs and negotiate pricing.
Knowledge of required legal documents and requirements, including those related to ABC, the Health Department, police, and the city.
Meet California's minimum age requirement to serve alcoholic beverages.
Ability to work varying schedules based on business needs.

Nice To Haves

College degree.
ServSafe certification.
CPR certification and/or First Aid training.
Additional language skills.

Responsibilities

Direct bar operations for Brimstone, Prairie Fire, and additional venue bars in collaboration with the Food and Beverage Director.
Supervise bartenders and barbacks to ensure exemplary products and service.
Oversee restaurant opening and closing duties.
Coordinate with floor and kitchen teams to facilitate smooth service.
Develop, cost, and write drink recipes and submit menu changes by required deadlines.
Assist with booking live entertainment for venues.
Uphold company sanitation standards and comply with ServSafe and health-code requirements.
Maintain cleanliness, organization, and proper uniforms among employees.
Recommend and execute hiring, terminations, and promotions with HR assistance, collaborating with management on final decisions.
Evaluate department efficiency and productivity.
Verify that portions, presentation, and food and drink are served correctly.
Maintain par lists and levels, waste logs, and requisition forms.
Prepare bartender and barback schedules based on anticipated demand and labor budgets; oversee and adjust weekly employee schedules.
Work with Food and Beverage Management to maintain cohesive service and quality between bar and server staff.
Interact with guests, ensure positive experiences, and handle complaints, including follow-up when needed.
Update menus in Toast, including item counts, unavailable items, and daily specials.
Send end-of-shift passdowns by email.
Count Food and Beverage banks at the start and end of shifts and ensure they balance; issue bartender and server banks as needed.
Ensure menus are used according to company standards and policies.
Take liquor, beer, and wine inventory weekly and monthly; place orders and maintain vendor relationships.
Review sales reports and invoices, ensure sales categories are reported properly, and update pricing in Backbar.
Monitor the financial obligations of each Food and Beverage area to ensure service standards and product specifications are met.
Audit customer checks, department changes, and files for accuracy.
Supervise the creation and distribution of accurate written materials, such as daily specials.
Ensure contracts, menus, letters, and reports meet Padre Hotel standards and policies.
Plan and execute special holiday events.
Develop short- and long-term financial operating plans and coordinate with Sales to meet objectives and budgets.
Oversee cost of goods and interview restaurant applicants before offering positions.
Demonstrate positive leadership to inspire team members to meet and exceed standards.
Perform other duties as assigned or required by the Food and Beverage Director.