Bar Manager

  • Full Time
  • Hooksett
  • Applications have closed

Website New England's Tap House Grille

Tap House Where good times are always on tap!


*  Staffing & Scheduling

o   Working with Service manager and direct what the “set schedule” is for bartenders to input into Hot Schedules

o   Scheduling of all Bar shifts to staff for the restaurant and buffet parties.

§  Monitoring all shift changes and managing request offs for bar staff.

§  Looking ahead in the BEO calendar to ensure we are prepared for all large parties and private parties.

o   Staying ahead of the curve with staffing.

§  105% Staffing protects us from being short.

§  Being aware and developing potential new bartenders from the pool of servers & hosts.

§  Being aware of staffing changes that could be on the horizon (School beginning/ending, vacations, etc.) and reacting accordingly.

·         Training

o   Weekly pour tests for all bartenders.

o   Keeping the new bartender training program up to date.

§  Constant updated to specs, upgrades and testing.

o   New menu and menu upgrade testing

§  Developing new menu or upgrade testing.

·         Testing, answer sheet, deadline, and sign off sheets.

o   Clear communication with other management on where all this information is and what the deadlines are and any consequences.

o   Cicerone Training

§  Ensuring bar staff is cicerone trained by their 90 day review

§  Making sure that the bar staff is using the knowledge that was gained from the program.

·         Ordering

o   Ordering beer from vendor’s 2x a week

§  Managing inventory of rotating beers and aging vault cooler.

·         Coming up with a system to track, store and utilize the aging cooler.

·         Inventory of beer in both coolers.

·         Monday for Tuesday for NHD, Amoskeag, Craft.

·         Wednesday for Thursday for Craft and Vacation Land

·         Thursday for Friday for NHD, Amoskeag

o   Ordering Liquor

§  Setting up a system to order from Excel 2x a month for wine and high use items. (including pars, storage and a plan to have the funds available when program starts)

§  Inventory of liquor weekly

·         New Beer Set up

o   Inputting new beer into the COS and ensuring proper pricing.

o   Ensuring beer pricing is up to date

o   Adding and deleting new and old rotators from POS

o   Adjusting the Promo discounting for Pint nights.

·         Beverage Menu

o   Assisting in development of new beverages for the drink menu

o   Developing the beer menu for the seasons.

o   Being ahead with the current trends

o   Creating seasonal drink menus (staff driven)

·         Ensuring adherence to the Employee Handbook

o   Keeping up with uniform standards

§  Ensuring that Bar staff is in the proper uniform.

§  Making sure current employees are keeping up with a clean not torn uniform.  Keeping management in the loop on anyone who is breaking uniform standards regularly.

·         Effective Communication

o   Developing sales driven reports

§  Utilize the reports to push bar staff in a curtain direction by posting the information in an easy to read format.

§  Along with the reports, develop a plan of attack that the whole management team can participate in to drive in the direction that is desired.

o   Preparing for management meeting

§  Clearly breaking down your department’s needs, wants, issues and strengths to continue to build a strong team.

o   Developing effective employee incentives

§  Building multi-level incentive programs

·         Daily incentives on occasions

·         Month long incentives to drive sales/push product/build teamwork/clean restaurant/increase check average.

§  All incentives should have clear directions to staff and management with clear methods of tracking.

·         Cleaning, Sanitation and Set up

o   Updating, scheduling and following up on daily, weekly and monthly bar cleaning

o   Reviewing bar set up and preparing for new glassware and setting up 2 fully functioning bars (1 in front and 1 at current service bar)

·         Untappd App

o   Stage one is getting all bar staff and hopefully all servers as well to download the consumer app and use for beer info.

o   Stage two is developing an easy and effective plan to keep constantly updated.

o   Stage three is making sure we broadcast on bar TV’s every day and push to social media when we have special beers that could drive business.

·         Reviews

o   Yearly reviews for your departments that are written and then reviewed with management, then issued to all employees and file in employee file.

o   30/90-day review for all new bar employees.

·         Shift running

o   Running day/swing/night shifts.

§  Managing staff, projects, r&m issues, sanitation and the above listed topics.

§  Seeing issues, opportunities and success and reacting to them with a level and clear reaction.

§  Adjusting to what the shift gives.  Dealing with call outs (covering and documenting) or the need to downsize shifts due to weather, special events or last-minute parties.

·         Budget adherence

o   Using the monthly review of budget along with the daily/weekly reporting and monitoring to keep on a good track or adjust to a deficiency.

o   Working as a team, management under the guide of GM work together to drive high performance in all controllable aspects of profit in budget.