Job Title: Restaurant and Bar Manager
Department: Food & Beverage Operations
Reports To: General Manager / Owner
Employment Type: Full-Time
Work Schedule: Flexible schedule, including evenings, weekends, and holidays, as needed.

Position Summary

The Restaurant and Bar Manager is responsible for overseeing the daily operations of the restaurant and bar to ensure exceptional guest experiences, high service standards, and strong financial performance. This role manages front-of-house staff, bar operations, inventory, labor costs, and customer relations while maintaining a clean, safe, and welcoming environment.

The ideal candidate is a hands-on leader with excellent communication and organizational skills, a strong understanding of restaurant and bar operations, and the ability to motivate a team while balancing guest satisfaction and profitability.

Key Responsibilities

1. Daily Operations

Oversee all restaurant and bar operations, including opening, closing, and shift management.
Ensure consistent food quality, beverage standards, and timely service in coordination with the kitchen team.
Maintain a clean, organized, and welcoming environment in all guest and service areas.
Establish and enforce operating procedures, service standards, and checklists.
Monitor daily operations and resolve issues promptly and professionally.

2. Staff Leadership and Development

Recruit, hire, train, schedule, and supervise servers, bartenders, hosts, bussers, and other front-of-house team members.
Set clear performance expectations and hold employees accountable for their responsibilities.
Conduct staff meetings, provide coaching, and support ongoing training and development.
Foster a positive, professional, and team-oriented workplace.
Manage employee attendance, performance concerns, and disciplinary matters in accordance with company policies.

3. Guest Experience and Customer Service

Ensure guests receive friendly, attentive, and professional service.
Handle customer complaints, resolve service issues, and follow up when appropriate.
Monitor guest feedback and identify opportunities to improve satisfaction and retention.
Build strong relationships with regular customers and support community engagement.
Maintain a welcoming atmosphere that encourages repeat business.

4. Bar Management and Beverage Operations

Oversee bartending procedures, drink preparation, presentation, and service consistency.
Manage beverage menus, pricing, promotions, and seasonal offerings in collaboration with ownership.
Monitor alcohol inventory, portion control, waste, and product usage.
Ensure responsible alcohol service and compliance with applicable liquor laws.
Maintain proper cash handling, tab management, and point-of-sale procedures.

5. Financial and Inventory Management

Monitor sales, labor costs, food and beverage costs, and operating expenses.
Assist with budgeting, forecasting, and financial reporting.
Conduct regular inventory counts and oversee ordering, receiving, storage, and vendor relationships.
Identify opportunities to reduce waste, control costs, and improve profitability without sacrificing quality.
Review sales trends, employee productivity, and menu performance to support business decisions.
Ensure accurate cash reconciliation, deposits, and end-of-shift reporting.

6. Compliance, Safety, and Sanitation

Ensure compliance with health department requirements, food safety standards, alcohol regulations, and workplace safety policies.
Maintain required sanitation procedures and inspection readiness.
Ensure appropriate handling, storage, and rotation of food and beverage products.
Verify that required licenses, certifications, and employee training remain current.
Promote a safe, respectful, and professional working environment.

7. Marketing, Events, and Business Development

Assist with planning promotions, special events, happy hours, and seasonal offerings.
Collaborate with ownership and marketing staff to increase sales and customer engagement.
Support private parties, group reservations, and special functions.
Develop ideas to improve the restaurant's reputation, community presence, and overall revenue.

Qualifications and Requirements

Previous experience in restaurant, bar, or hospitality management.
Demonstrated ability to lead, train, and motivate a team.
Strong customer service, communication, and conflict-resolution skills.
Knowledge of restaurant and bar operations, inventory control, and cost management.
Familiarity with point-of-sale systems, scheduling tools, and basic financial reporting.
Understanding of food safety, sanitation, and responsible alcohol service requirements.
Ability to work in a fast-paced environment and manage multiple priorities.
Availability to work evenings, weekends, and holidays as required.
Required alcohol-service and food-safety certifications, as applicable to local regulations.

Preferred Qualifications

Two or more years of restaurant or bar management experience.
Experience managing budgets, labor costs, beverage costs, and inventory.
Experience organizing events, promotions, or private functions.
Familiarity with labor scheduling, sales reporting, and hospitality management systems.

Key Performance Indicators (KPIs)

Performance may be evaluated using the following measures:

Guest satisfaction, reviews, and repeat business.
Sales growth and overall profitability.
Food and beverage cost percentages.
Labor cost control and scheduling efficiency.
Inventory accuracy, waste reduction, and product accountability.
Employee retention, training completion, and team performance.
Compliance with safety, sanitation, and responsible alcohol service standards.

Physical Requirements and Work Environment

Ability to stand and walk for extended periods.
Ability to move throughout the restaurant, bar, kitchen, and storage areas.
Ability to lift and carry supplies or equipment within the establishment's normal operating requirements.
Ability to work evenings, weekends, holidays, and extended shifts when necessary.

Compensation and Benefits

Compensation will be based on experience and qualifications. Benefits may include paid time off, employee meals, performance incentives, health benefits, and other benefits offered by the employer.

Equal Employment Opportunity

The employer is committed to providing equal employment opportunities and maintaining a respectful workplace. Employment decisions will be made in accordance with applicable federal, state, and local laws.

Success in This Role

A successful Restaurant and Bar Manager leads by example, maintains high service standards, develops a dependable team, controls operating costs, and creates an environment where guests want to return and employees are motivated to perform at their best.

Luna of Rochelle

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