Bar Manager – SALT. Upscale Dining

Rock Oak Capital•Rockford, IL

19d•Onsite

About The Position

SALT. is seeking a hands-on Bar Manager to lead its bar operations and develop a beverage experience that encourages guests to return. The role combines daily service leadership with responsibility for beverage selection, purchasing, inventory, pricing, and financial performance. The manager will lead approximately 10 bartenders, most of whom work part-time, and oversee a 44-seat bar and lounge, including 14 bar seats. This is a working leadership position: the Bar Manager works behind the bar, serves guests alongside the team, and models expected standards. In partnership with restaurant leadership and the kitchen team, the manager will develop the cocktail and wine programs, improve consistency, and help deliver a memorable guest experience. Success calls for beverage expertise and the operating discipline to turn ideas into training, reliable service, and profitable execution. The role is full-time and on-site at SALT., 6860 Spring Creek Road, Rockford, Illinois. Regular service presence includes evenings, weekends, and holiday or special-event coverage as needed. Work also includes purchasing, inventory, planning, and staff training. A minimum of 40 hours of actual work per week is expected, with additional time as needed. The work involves extended standing and walking throughout the restaurant, hands-on service support, and occasional lifting of up to 25 pounds, with reasonable accommodation as applicable. Benefits include healthcare, vacation time, and a retirement plan. Actual compensation and bonus terms will be established with the successful candidate.

Requirements

Bar or beverage leadership experience, including demonstrated responsibility for supervising staff and executing daily service.
Strong bartending skills and practical knowledge of craft cocktails, wine selection and service, and food and beverage pairings.
Experience with beverage purchasing, supplier relationships, recipe costing, menu pricing, inventory, and waste control.
Ability to train and coach staff, communicate clear expectations, and maintain consistent product and service standards.
Strong guest-service judgment, including making approachable recommendations, resolving concerns, and staying composed during busy service.
Ability to organize competing priorities, work independently, and communicate effectively with restaurant leadership and the kitchen team.
Comfort using restaurant point-of-sale, inventory, and reporting tools, along with common office software.
Knowledge of sanitation and responsible alcohol service, and ability to obtain and maintain applicable training and certifications.

Nice To Haves

Upscale or fine dining experience in a restaurant, hotel, country club, or comparable hospitality setting.
Experience developing or improving a cocktail menu or wine program, including staff education and measurable operating improvements.
Formal wine, spirits, or hospitality education or credentials.
Familiarity with Toast or comparable restaurant systems.

Responsibilities

Lead daily bar operations, including opening and closing readiness, station setup, product availability, cleanliness, and coordination with the dining room and kitchen.
Work alongside bartenders and serve guests as needed, modeling consistent recipes, polished presentation, efficient service, and warm hospitality.
Anticipate service needs and resolve operational issues while maintaining quality during quiet and busy periods.
Develop and refine cocktail, wine, beer, and nonalcoholic offerings that complement the food menu and fit SALT.'s upscale setting.
Partner with the kitchen on food and beverage pairings and introduce recommendations and experiences that deepen guest engagement.
Establish recipes, preparation methods, presentation standards, and wine-service practices, and use guest feedback to improve the program.
Supervise and coach bartenders, communicate expectations, address performance concerns, and coordinate coverage with restaurant leadership.
Train staff on recipes, wine knowledge, pairings, service technique, responsible alcohol service, and guest recommendations.
Use preshift communication and practical training tools to build consistency, accountability, and teamwork.
Select vendors, maintain supplier relationships, negotiate pricing, and place orders within agreed budgets and purchasing guidelines.
Maintain stock levels, conduct inventory counts, verify deliveries, and investigate waste, breakage, shortages, and other discrepancies.
Organize storage and product rotation, maintain purchasing and inventory records, and coordinate equipment and supply needs.
Cost recipes and set beverage menu prices within agreed business goals; monitor product costs, margins, sales mix, and waste.
Review beverage performance with restaurant leadership and accounting support, recommend improvements, and follow through on agreed actions.
Maintain accurate point-of-sale entries and sound cash-handling, payment, and closing procedures.
Maintain sanitation, safe storage, responsible alcohol service, and workplace safety standards in line with applicable requirements and company policy.
Keep bar areas and equipment clean and ready for service, communicate maintenance needs, and address guest concerns promptly.
Bring forward practical ideas to strengthen service, improve the beverage program, and support sustainable sales growth.