FOH Management - Bar Manager

Position Summary

The Bar & Lounge Manager is responsible for the overall organization, cleanliness, inventory control, beverage standards, and service execution of the bar and lounge. This role ensures the bar operates efficiently, beverages are prepared consistently to recipe and presentation standards, ordering and inventory practices support strong Bar Cost of Sales (CoS), and the lounge delivers CHOP service standards.

The Bar & Lounge Manager is expected to take ownership of the physical bar environment, beverage controls, operating systems, and follow-up with the team.

Key Accountabilities

1. Bar Cleanliness & Maintenance

Maintain a clean, organized, and operationally ready bar at all times.

Ensure the bar cooler, liquor room, wine closet, and all bar storage areas are organized and maintained.

Monitor dishwasher cleanliness and confirm the dishwasher testing/cleaning list is completed at least twice daily.

Follow up on completion of the fly-cleaning list and address outstanding concerns.

Maintain the bottle shed and garbage area, coordinating with the Chef where responsibilities are shared.

Identify maintenance, organization, cleanliness, glassware, or smallware issues and communicate needs to the General Manager.

2. Beverage Quality & Standards

Ensure all beverages are prepared according to approved recipes, specifications, and presentation standards.

Complete three drink audits per week, selecting beverages to be prepared and verifying:

Recipe accuracy

Proper ingredients and measurements

Glassware

Garnish

Overall presentation

Coach and follow up when beverage standards are not being met.

Maintain strong beverage execution and consistency across the bar team.

3. Inventory, Ordering & Cost Control

Complete weekly bar inventory accurately and consistently.

Manage weekly ordering requirements for:

Liquor

Beer

GFS/bar supplies

Maintain appropriate organization and rotation of beverage inventory.

Ensure ordering best practices are being followed to support inventory control and minimize unnecessary stock.

Monitor Bar Cost of Sales (CoS) and report results during the managers meeting.

Investigate opportunities or concerns affecting Bar CoS and identify appropriate follow-up actions.

Replace the Bar Waste Sheet weekly and ensure waste is being recorded correctly.

Audit bar Prep Charts to support appropriate preparation levels and product control.

4. Lounge Service Standards

Maintain CHOP service standards throughout the lounge.

Monitor beverage execution, cleanliness, organization, and overall lounge readiness.

Coach the team on service standards and address gaps as they arise.

Ensure the lounge and bar are set up to support an efficient and consistent guest experience.

Weekly Responsibilities

• The Bar & Lounge Manager is responsible for completing and/or verifying the following each week:
• Complete Bar Inventory.
• Organize and maintain all bar storage areas.
• Maintain the bar cooler, liquor room, and wine closet.
• Complete liquor, beer, and GFS ordering.
• Verify dishwasher cleanliness and ensure testing/cleaning procedures are completed at least twice daily.
• Follow up on the Fly Cleaning List.
• Inspect and maintain the bottle shed and garbage area, coordinating with the Chef.
• Report Bar CoS during the managers meeting.
• Complete three beverage/drink audits.
• Replace the Bar Waste Sheet.
• Audit bar Prep Charts.

Monthly Responsibilities

• Bar Steritech Audit
• Complete the monthly bar Steritech audit.
• Address any identified deficiencies.
• Complete a re-audit when required following an unsuccessful audit.

Glassware & Smallware Inventory

Complete an inventory of bar glassware and smallwares.

Identify shortages, damaged items, replacement requirements, or upcoming needs.

Advise the General Manager of recommended ordering needs.

Standards of Success

• Success in this role means:
• The bar, coolers, storage areas, liquor room, and wine closet are consistently clean and organized.
• Beverage recipes and presentation standards are consistently followed.
• Bar inventory and ordering are accurate and controlled.
• Bar CoS is actively monitored, communicated, and followed up on.
• Waste and prep systems are being completed and reviewed consistently.
• Glassware and smallware requirements are proactively identified.
• Steritech expectations are maintained.
• The bar and lounge consistently meet CHOP cleanliness and service expectations.
• Issues are identified early, communicated clearly, and followed through to completion.