Bar Manager

About the Company and Role The Bar Manager leads operations for both Eleven Madison Park and Clemente Bar: team, schedules, training, inventory/ordering, specs/POS, maintenance, events, and partner relations. Reports to : General Manager, Assistant General Manager and Beverage Director Direct Reports:   Head Bartenders, Bartenders, Barbacks Duties and Responsibilities 1) Leadership, People and Scheduling Build and publish weekly schedules across EMP and Clemente Bar; balance coverage, labor targets, and development needs. Lead recruitment, hiring, and onboarding for bartenders and barbacks. Conduct quarterly performance reviews and monthly 1:1s; document goals and follow-ups. Model professional standards of appearance, conduct, and hospitality. 2) Floor Presence and Service Excellence Be floor-present during service across all bar spaces; support pacing and guest experience. Enforce cocktail build accuracy, recipe adherence, and service timing. Coordinate with dining room and kitchen teams to resolve issues in real time. 3) Training, Education and RandD Support Own a monthly training calendar (product knowledge, technique, menu updates). Lead pre-shift lineups and report shift notes for both venues. Support RandD: scout new spirits/techniques (including N/A), organize tastings, log feedback, collaborate with Beverage Director/Head Bartenders to finalize specs and service notes, and manage rollout in POS and training materials. 4) Systems, Specs and Continuous Improvement Maintain version-controlled specs in POS. Identify SOP gaps and implement improvements with Head Bartenders Ensure compliance with company policies for DOH standards 5) Inventory, Cost Oversight and Procurement Own inventory accuracy for both venues; drive dead-stock reduction and product rotation. Set targets and track performance against COGS, variance, and waste. Coordinate ordering and invoicing with Head Bartenders; manage case breaks and menu pricing inputs. Maintain strong vendor relationships. 6) Brand Relationships, Partnerships and Events Serve as primary contact for suppliers and partners Own communications and logistics for guest shifts, Visionary Series, and sponsor activations 7) Facilities, Equipment and Pars Ensure upkeep of bar spaces and equipment; escalate issues and follow through to resolution. Set and publish weekly juice and produce pars for EMP and Clemente Bar; align purchasing, prep, and service needs. Qualifications Proven leadership experience managing a high-level bar program (multi-venue experience preferred). Strong operational command: scheduling, training, inventory/cost, ordering/invoicing, POS/spec governance. Demonstrated ability to be floor-present and service-oriented while maintaining back-of-house systems. Curiosity and proficiency in RandD support: tasting, testing, documentation, and rollout of new menu items (including N/A). Excellent communication, organization, and follow-through; calm under pressure; solutions-forward. Availability for evenings, weekends, events, and partner activations as needed. Must have a minimum of 3 years of restaurant/bar management experience 

Created: 2025-10-03